Rick’s Favorite Green Chile Sauce
For all my travels throughout New Mexico, I have had many versions of Red and Green Chile Sauces. While there are many variations, they all have one thing in common, New Mexico Red Chile Powder and roasted, chopped New Mexico Green Chile.
If you find that you have a difficult time deciding between Red or Green Sauce on your New Mexican or other Southwest dishes, do what we do in New Mexico, do it “Christmas” style, where you have both Red and Green Sauces.
Here is the recipe for Green Chile Sauce which I have made and used at home since 1995. I have made others, but I still come back to this recipe. I hope you enjoy it as much as I do.
Yield: 3-4 cups
2 Tablespoons Vegetable Oil
1 Large Onion, Chopped
4 Tablespoons Flour
2 Cups Mild Green Chile, Roasted, Peeled and Chopped
(Remove the seeds If you don’t want it not quite as hot.)
2 Cups Chicken or Vegetable Broth
½ Teaspoon Garlic Powder
1 Teaspoon Sea Salt, or to Taste
In saucepan, heat oil and saute onions, until tender. Add flour and cook 3-4 minutes or until well combined. Add, remaining ingredients and simmer for 20 minutes.
For an easy Green Chile Stew add 1 pound cooked, ground beef or 1 pound of cooked, diced chicken.