- 7,784
- 6,705
- Joined Oct 17, 2016
#1 Green Chile Sauce
This is a traditional New Mexico style green chile sauce that can be made as thin or thick as you want it.
Made with Hatch/Anaheim green chiles, and depending on the variety can be mild or hot.
In a pinch it can be made with anything from Bell Peppers to Jalapenos or Pablanos.
Great as a sauce for anything or a wonderful base for chile, just add meat.
2T bacon grease or other oil
1/2c minced onion
1/2T minced garlic
1/4t ground cumin
1/2t ground Mexican oregano
Salt and white pepper
2T flour
1-1/2c pork or chicken stock
1c finely chopped green chiles (roasted, skinned and chopped)
Saute onion and garlic in grease till opaque.
Add the flour and cumin, cook for a few minutes more to form a roux.
Add stock and bring to a boil.
Reduce to desired thickness.
Reduce heat to a simmer and add the chiles and Mexican oregano.
Simmer for 5-10+ minutes to incorporate the flavors of the chiles and Mexican oregano.
If you get it too thick you can thin it with more stock.
Season with salt and white pepper to taste.
#2 Green Chile Sauce
This is more of a chunky style Green chile salsa verde.
I'm going to give it to you done via canned ingredients or fresh.
Use as a topping for pork, poultry, beef and fish
Canned
2 27oz cans of whole green chiles, drained and minced
2 7oz can of Salsa verde
2t granulated garlic
1c chicken broth
salt
Everything but the salt into a sauce pan, bring to a boil and simmer for about half an hour.
Salt to taste.
#3 Green Chile Sauce
Fresh
2lbs fresh green chiles
6-8 fresh tomatillos
1 bunch cilantro, chopped
(pull the leaves and small stems off the large stems, discard large stems)
1 bundle green onions, whites and greens chopped
2T garlic, minced
1.5c chicken broth
salt
Mince the chiles, tomatillos, green onions, garlic and cilantro all together.
Place in sauce pan and add chicken broth, bring top a boil then reduce heat and simmer for about 1.5-2 hours.
Salt to taste.
This is a traditional New Mexico style green chile sauce that can be made as thin or thick as you want it.
Made with Hatch/Anaheim green chiles, and depending on the variety can be mild or hot.
In a pinch it can be made with anything from Bell Peppers to Jalapenos or Pablanos.
Great as a sauce for anything or a wonderful base for chile, just add meat.
2T bacon grease or other oil
1/2c minced onion
1/2T minced garlic
1/4t ground cumin
1/2t ground Mexican oregano
Salt and white pepper
2T flour
1-1/2c pork or chicken stock
1c finely chopped green chiles (roasted, skinned and chopped)
Saute onion and garlic in grease till opaque.
Add the flour and cumin, cook for a few minutes more to form a roux.
Add stock and bring to a boil.
Reduce to desired thickness.
Reduce heat to a simmer and add the chiles and Mexican oregano.
Simmer for 5-10+ minutes to incorporate the flavors of the chiles and Mexican oregano.
If you get it too thick you can thin it with more stock.
Season with salt and white pepper to taste.
#2 Green Chile Sauce
This is more of a chunky style Green chile salsa verde.
I'm going to give it to you done via canned ingredients or fresh.
Use as a topping for pork, poultry, beef and fish
Canned
2 27oz cans of whole green chiles, drained and minced
2 7oz can of Salsa verde
2t granulated garlic
1c chicken broth
salt
Everything but the salt into a sauce pan, bring to a boil and simmer for about half an hour.
Salt to taste.
#3 Green Chile Sauce
Fresh
2lbs fresh green chiles
6-8 fresh tomatillos
1 bunch cilantro, chopped
(pull the leaves and small stems off the large stems, discard large stems)
1 bundle green onions, whites and greens chopped
2T garlic, minced
1.5c chicken broth
salt
Mince the chiles, tomatillos, green onions, garlic and cilantro all together.
Place in sauce pan and add chicken broth, bring top a boil then reduce heat and simmer for about 1.5-2 hours.
Salt to taste.
Last edited:
