Green Chile Gravy For Biscuits And Hashbrowns Recipes

SPRING HILL RANCH'S GREEN CHILE COUNTRY GRAVY

Spring Hill Ranch's Green Chile Country Gravy image

Here's a Southwestern version of the South's (and Texas') gravy for country fried (or chicken fried) steaks. But don't you dare relegate this gem of a sauce to beaten chunks of beef alone, no Sir! Pour this on beef or pork steaks or roasts, meatloaf, chicken parts, hearty fish like trout or salmon, not to mention most veggies...

Provided by Wiley P

Categories Gravies

Time 25m

Number Of Ingredients 7

Ingredients

2 Tbsp lard (or butter, bacon or sausage drippings, etc.)
1/2 small yellow onion, minced ( about 1/2 cup)
2 Tbsp all-purpose flour
2 c whole milk
2 large new mexico big jim or new mexico #6 green chiles, roasted, peeled and seeded and diced (or 1 4-ounce can of diced green chiles)
1 tsp kosher salt
1 tsp freshly coarse ground black pepper

Steps:

1. In a small saucepan over medium high heat, heat the lard until just below the smoking point. Add the minced onion and sauté them until they have softened and are beginning to turn golden around the edges (about 5 minutes).
2. Whisk in the flour until well combined. Continue whisking or stirring for a minute or two to cook out the raw flour flavor. Slowly whisk in the milk. Add the green chiles. Whisking constantly, bring the gravy to a boil to thicken it, then reduce the temperature to a simmer. Season the gravy with salt and pepper.

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