Best 3 New Mexico Green Chile Sauce Recipes

TRADITIONAL-STYLE NEW MEXICO GREEN CHILE SAUCE

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.

NEW MEXICO GREEN CHILE SAUCE/CHILE VERDE

Steps:

• Place all ingredients except the vegetable oil and flour, in a large saucepan over medium heat. Simmer uncovered, until juice has thickened and is opaque, 20-30 min. Stir occasionally, taking care that the chiles do not burn or stick to the bottom of the pan. In a small bowl, whisk together the oil and flour until smooth and well blended, to form the base for a roux. Place in a saucepan over medium-high heat until hot and bubbling. Reducer the heat to low and whisk constantly until roux is slightly brown and has a nutty flavor. Remove from heat. Add 1/2 c of the green chile mixture to the roux and whisk thoroughly until smooth. Add the roux to the remaining chile mixture and cook over low heat untl the sauce thickens and the flour taste disappears (about 15 min) Add salt to taste. Cool , coer and store in non reactive container in refry until needed up to 4 days. Check that it does not sour. Can be frozen up to 2 mo. To serve, reheat over low heat. VARIATION : CHILE VERDE Prepare sauce as directed. Cut 1 lb pork shoulder in half and trim off fat. Place pork in a saucepan with 2 white onions, quartered, 1.5 t. salt, 2 t cumin seeds, 2 t dried Mexican oregano, 12 whole black peppercorns, and water to cover about 8 cups. Cover and simmer over low heat uti meat is tender, about 1 hr. Drain,and with two opposing forks , shred the meat into long strings, Chop the shredded meat with a cleaver into 1/2 inch lengths and stir into prepared green chile sauce.

NEW MEXICO GREEN CHILE SAUCE

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.