Traditional Hatch Green Chile Sauce
Bring a taste of New Mexico to your table with this traditional Hatch green chile sauce! It's incredible on burritos and enchiladas, smothered on eggs or over meat and potatoes at lunch or dinner.
Servings 8 people
- 1 Tbsp olive oil
- 1/2 C onion chopped
- 4 cloves garlic minced
- 2 Tbsp all purpose flour
- 1 C Hatch chiles roasted, peeled and chopped
- 1/4 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp salt or more, to taste
- 1/4 tsp ground pepper or more, to taste
- 1.5 C chicken stock
In a medium skillet, saute the onion and garlic in olive oil over medium heat until softened - about 2-3 minutes.
Stir in the flour and continue to cook over low/medium for another few minutes. The onions and garlic will be lumpy as they are coated in flour.
Pour in the chicken stock, and simmer on low/medium heat until the mixture thickens up and starts to get smooth. Add the Hatch chiles, cumin and oregano and continue to simmer on low for 2-3 additional minutes.
Pour the mixture into the blender and blend until smooth - add salt/pepper as desired. Refrigerate & use within 3-4 days or ladle into jars/freezer bags and freeze for later use.
- Recipe makes just over 2 C. of sauce.
Calories: 47kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 229mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg