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There are few things that take me back to my childhood in New Mexico quite as quickly as any recipe containing green chile. Growing up, my comfort foods were green chile chicken enchiladas, green chile smothered beef burritos, green chile cheeseburgersora hearty bowl of green chile stew when the weather turned cool. Now that I am raising a family of my own, I find myself gravitating toward making those same green chile dishes that transport me back to those days. There is no better, more versatile way to prepare green chiles than byusing them to whip up a delicious batch of creamy and perfectly spicy green chile sauce. Continue reading to find all of the details for my family’s all-time best New Mexico Green Chile Sauce recipe, one of my favorite secret weapons for puttinga delicious, wholesome dinner on the table in just a matter of minutes!
Today’s post is brought to you by El Monterey. All opinions are entirely my own.
To make a batch of Traditional New Mexico Green Chile Sauce, you will need…
(Note: A printable version of this recipe is available below)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 clove garlic, minced
- 1½ cups chicken stock
- 1½ cups milk, at room temperature
- 1 cup chopped roasted New Mexico green chile*
- 1 teaspoon salt, or to taste
- ½ teaspoon dried oregano
*If you aren’t familiar with green chile, there are number of varieties out there. Being from New Mexico, I typically refer to this chile as Hatch green chile, because most of what we always ate was grown in or near Hatch, New Mexico. Outside of New Mexico, these chiles are generally known as Anaheim peppers, and they are a long, slender pepper with a bright green color. Before use, the chiles should be roasted and peeled, as the outer skin is very tough and bitter. To roast, place chiles on a foil-lined baking sheet and place under a broiler, rotating frequently, until all sides are thoroughly charred. Place the chiles in a paper lunch bag for 10 minutes before removing the chiles from the bag and running under cool water to peel away the charred outer skin.
To begin, place the butter in a medium saucepan and heat over medium-high heat until melted.
Add the flour to the butter, and whisk well to combine.
Cook the mixture, whisking constantly, until the flour and butter are completely incorporated and the mixture darkens slightly to a honey color. Add the garlic, and whisk until the garlic is fragrant, about one minute more.
Gradually addin the chicken stock, whisking constantly as the stock is poured to prevent lumps from forming. Addin the milk, whisking well to combine.
And now, the magic: adding the delicious chopped green chiles to the mix!
Coarsely chop the roasted and peeled chiles…
…and then add them to the sauce along with the salt and oregano. Bring the mixture to just boiling before reducing heat to medium-low for a steady simmer. At first, the sauce will be somewhat thin…
…but after cooking for20 minutes or so, it willbe bubbly and reduced to creamy perfection!
I love that in just 30 minutes, I canhave an oh-so-delicious batch of homemade New Mexico green chile sauce to use inany dish that suits my fancy!
Refrigeratedin an airtight container for 4-5 days, green chile sauce stores beautifully! To reheat, simply add a bit more chicken stock, mixing to the desiredconsistency.I liketo make a batch on the weekend to pull out and use on hectic weeknights for an easy, wholesome supper my entire family loves.
New Mexico Green Chile Sauce Recipe
This creamy traditional New Mexico green chile sauce is perfect for serving with Mexican favorites like enchiladas and burritos, but it is also delicious on grilled chicken, steak and more!
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 clove garlic minced
- 1½ cups chicken stock
- 1½ cups milk at room temperature
- 1 cup chopped roasted New Mexico green chile*
- 1 teaspoon salt or to taste
- ½ teaspoon dried oregano
Instructions
To begin, place the butter in a medium saucepan and heat over medium-high heat until melted. Add the flour to the butter, and whisk well to combine.Cook the mixture, whisking constantly, until the flour and butter are completely incorporated and the mixture darkens slightly to a honey color. Add the garlic, and whisk until the garlic is fragrant, about 1 minute more. Gradually addin the chicken stock, whisking constantly as the stock is poured to prevent lumps from forming. Addin the milk, whisking well to combine.
Add the green chiles to the sauce along with the salt and oregano. Bring the mixture to just boiling before reducing heat to medium-low for a steady simmer. Simmer for about 20 minutes or so, or until reduced and creamy.
Notes
Refrigerated in an air-tight container, prepared sauce can be stored for 4-5 days. To reheat, place in a saucepan over medium heat, adding enough chicken stock to the desired consistency.
There are so many possibilities for how to use this sauce, but one easydinner idea that can be on the table in right around 30 minutes are these fabulous Green Chile Smothered Chimichangas!
To make, heatan El Monterey Shredded Steak and Three-Cheese Chimichanga according to the package instructions. These can be prepared in just minutes, and they contain wholesome, delicious ingredients like real cheddar cheese and shredded steak, wrapped in a fresh-baked flour tortilla!
Place the heated chimichanga on an oven-safe plate, and then smother with about 1/4 cup or so of thehomemade New Mexico green chile sauce before topping with some shredded cheddar cheese. Place in a 350-degree oven for about 5 minutes, until cheese is melted and sauce is bubbly. Pair with a fresh green salad and a dollop of plain Greek yogurt for a restaurant-style meal that can be made in right around 30 minutes (or less, if you have prepped the sauce beforehand!).
GIVEAWAY TIME!
El Monterey and I have teamed up to give you the chance to win a $100 Visa gift card to help treat your family to delicious dishes like this one! To enter, simply check out the Rafflecopter below. The giveaway runs through 12AM on 11/16/16, and you can enter up to one time per day per entry method, so the more you share, the more you increase your chances of winning! (HOORAY!)
Good luck!!
And P.S. – For even more great #momwins easy dinner tips, visit El Monterey onFacebook,Twitter,PinterestandInstagram!
Amy @ Positively Splendid
Having grown up in a home brimming with sewing notions and paintbrushes, Amy has a deep love for all things creative. On any given day, you’ll find her knee-deep in her latest creative endeavor, with projects ranging from sewing and crafts to home decor and kid-friendly ideas. Amy believes that everyone, regardless of skill level or experience, possesses the ability to create something beautiful, and Positively Splendid was born of her passion for helping others harness their innate creative potential.
