Green Chile Sauce Recipes

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TRADITIONAL-STYLE NEW MEXICO GREEN CHILE SAUCE



Traditional-Style New Mexico Green Chile Sauce image

Every New Mexican cook has a green chile sauce, but it has to be very good sauce, or her reputation as a good cook suffers. They serve this sauce at any meal. At breakfast it is served over eggs or potatoes. It is used over burritos, in enchiladas, or over grilled meats and roasted potatoes for lunch or dinner. It is best when it is fresh or used within one day of being made. This recipe comes from Sandy Szwarc's "Real New Mexico Chile".

Provided by Miss Annie

Categories     Sauces

Time 35m

Yield 2 cups

Number Of Ingredients 9

1 tablespoon canola oil
1/2 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons flour or 2 tablespoons whole wheat flour
1/4 teaspoon ground cumin
salt and pepper, to taste
1 1/2 cups pork stock or 1 1/2 cups chicken stock
1 cup chopped roasted and peeled new mexico pepper ("or" frozen "or" canned)
1/4 teaspoon dried oregano

Steps:

  • In a medium sauce pan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).
  • Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes.
  • Stir in the stock and simmer until thick and smooth.
  • Stir in the chiles and oregano.
  • At this point you may cool, and store in refrigerator, covered, for up to one day.
  • To serve, heat thoroughly.

THE BEST GREEN CHILE SAUCE



The Best Green Chile Sauce image

Categories     Recipe

Time 45m

Number Of Ingredients 8

1 tablespoon unsalted butter
2/3 cups chopped onion
2 tablespoons flour
1 1/2 cups chicken broth
1 - 1 1/2 cups chopped green chilis (mild, medium or hot, this determines the spice)
1 large clove garlic - minced
dash of salt (to taste)
dash of cumin (to taste)

Steps:

  • 1. Melt butter in saucepan over medium heat. 2. Saute onion until soft. Add in flour to butter mixture and make a roux (Here is a great tutorial on on how to make a roux). Add chicken broth to butter mixture and stir until smooth. 3. Add chilies, garlic, salt and cumin and simmer for 10-15 minutes. 4. Serve with tortillas, smothered burritos, green chili french fries, etc...

SANTA FE HATCH CHILE GREEN SAUCE



Santa Fe Hatch Chile Green Sauce image

Serve over enchiladas, pork, or chicken. Serve right away or freeze for later use.

Provided by wasabinoir

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 55m

Yield 4

Number Of Ingredients 7

6 ounces Hatch chile peppers, halved and seeded
3 tablespoons corn oil
1 cup chopped onion
2 teaspoons minced garlic
2 tablespoons all-purpose flour
2 cups beef broth
1 teaspoon salt

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
  • Broil in the preheated oven until skin is heavily blistered and turning black, about 4 minutes per side.
  • Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
  • Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.

Nutrition Facts : Calories 148.9 calories, Carbohydrate 11 g, Fat 10.7 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 1.5 g, Sodium 980.6 mg, Sugar 3.6 g

GREEN CHILE SAUCE



Green Chile Sauce image

Sumitted per a request for New Mexican Green Chile Sauce which is delicious on scrambled eggs, in burritos, as a topping for hamburgers or with just about anything to add a bit of zip to meat, poultry or fish. Recipe source: Coyote Cafe cookbook.

Provided by ellie_

Categories     Sauces

Time 20m

Yield 4 cups

Number Of Ingredients 6

4 lbs New Mexico green chilies (or subsitute Anaheim chilies w/ 3-4 jalapenos)
8 cloves garlic, roasted,peeled and chopped
4 cups water
4 teaspoons roasted oregano (or subsitute 2 teaspoons dried)
1 teaspoon roasted ground cumin
2 teaspoons salt

Steps:

  • Roast the green chilies under the broiler for 5 minutes or until slightly blackened.
  • Place chilies in a paper bag to allow them to steam until cool enough to touch.
  • Remove the blackened parts and discard.
  • Place peeled chilies and the rest of the ingredients in a food processor and chop until finely chopped.
  • Do not puree.

GREEN CHILE-TOMATILLO SAUCE



Green Chile-Tomatillo Sauce image

Provided by Food Network

Categories     condiment

Time 1h55m

Yield about 8 cups

Number Of Ingredients 12

6 poblano peppers, halved, seeded and deveined
1 tablespoon unsalted butter
1/2 medium yellow onion, finely chopped
10 tomatillos, husked and rinsed under cool water
10 tomatillos, husked and rinsed under cool water
6 cups vegetable broth
1 medium-ripe pear, peeled and cored
One 14-ounce can green chiles
1/2 bunch fresh cilantro, tough ends discarded
1 1/2 teaspoons ground white pepper
2 cups heavy cream
1 cup sour cream

Steps:

  • Preheat the oven to 425 degrees F. Place the poblano halves on a baking sheet and roast until they begin to shrivel, about 20 minutes. Transfer the roasted poblanos to a food processor and puree until smooth.
  • Heat the butter in a medium skillet over medium-high heat. Add the onion, reduce the heat to medium, and cook, stirring often, until the onion is soft and golden, 4 to 5 minutes. Transfer the onion to a plate and set aside to cool.
  • Bring a medium saucepan of water to a simmer. Add the tomatillos and blanch them until they turn vibrant in color and the center of the largest one is easily pierced with a fork, about 5 minutes. Drain the tomatillos in a fine-mesh sieve then run them under cold water to cool. Transfer the blanched tomatillos to the food processor bowl with the poblano puree, add the cooled onion, pears, green chiles, cilantro, and white pepper and process until smooth.
  • Bring the vegetable broth to a simmer in a saucepan. Add the poblano-tomatillo puree, cream and sour cream and reduce the heat to medium-low. Gently simmer the sauce, stirring often, until light and creamy, 45 minutes to 1 hour.
  • Use an immersion blender to blend until smooth (or blend the sauce in batches using a standard blender). The sauce can be refrigerated for up to 4 days or frozen for up to 4 months.

GREEN CHILE SAUCE



Green Chile Sauce image

Provided by Bobby Flay

Time 35m

Yield 2 1/2 cups

Number Of Ingredients 9

2 poblano peppers, stemmed, seeded and coarsely chopped
7 small tomatillos, husked and scrubbed (about 3/4 pound)
1 jalapeno pepper, chopped
1 small red onion, chopped
3 cloves garlic, unpeeled
3 tablespoons canola oil
Kosher salt and freshly ground pepper
1/2 cup chopped fresh cilantro
1 tablespoon honey

Steps:

  • Preheat the oven to 400 degrees F. Toss the poblanos, tomatillos, jalapeno, onion, garlic and canola oil on a baking sheet and season with salt and pepper. Roast, turning once, until the vegetables are golden brown and soft, about 20 minutes.
  • Let the vegetables cool slightly, then peel the garlic. Transfer the vegetables to a food processor, add the cilantro and process until smooth (add water to adjust the consistency, if necessary). Add the honey and more salt and pepper, if needed.

NEW MEXICO GREEN CHILE SAUCE



New Mexico Green Chile Sauce image

This is a versatile green Chile sauce that can be used for just about anything calling for a green sauce. I prefer using Hatch Big Jim Green Chile Peppers because of the flavor and medium heat. The heat index can be raised or lowered depending on the Chile peppers used. If you already have roasted and chopped green chilies skip the first 4 directions.

Provided by samuel

Categories     Mexican

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

6 ounces chili peppers, halved and seeded
3 tablespoons corn oil
1 cup chopped onion
2 teaspoons minced garlic
2 tablespoons all-purpose flour
2 cups beef broth
1 teaspoon salt

Steps:

  • Set oven rack 6 inches from the heat source and preheat oven's broiler.
  • Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
  • Broil in the preheated oven until the skin is heavily blistered and turning black, about 4 minutes.
  • Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
  • Heat oil in saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.

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