An Authentic Traditional-Style New Mexico Green Chile Sauce
When I moved to Wyoming I had to learn the hard way that Wyoming and Colorado "Green Chile" isn't even remotely the same thing as the sublime New Mexican sauce/condiment that I was used to eating just a few hours away. The Wyoming style Green Chile really should be called Green Chili Stew, or maybe Chile Verde - as it's more of a stew than a sauce, (even though they use it as a sauce). If you want to know what a real Green Chile is - try this recipe. You won't look at this Wyoming/Colorado stuff the same way ever again.
You can serve this sauce at any meal. At breakfast serve it over eggs or potatoes.Use it 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.
- 1 tablespoon olive 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
- 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.