GREEN CHILE SAUCE
Published in our Celebrating the Foods of New Mexico Cookbook. This recipe is a great one to prepare in bulk and freeze as it is used on so many favorite New Mexican dishes. This is the sauce for green chile enchiladas, use it for breakfast burritos, over eggs or to spice up your hamburgers. A great trick is to freeze some in an ice cube tray and pop one out for a single serving. It’s also a natural match for a bowl of New Mexican green chile stew when you want extra chile flavor. For best results, use our green chile, coriander and cumin, but can all be found HERE!
Stock up on the essentials for this dish.
Makes about 2 ½ cups
1/4 cup vegetable oil
1 cup chopped onion
2 to 3 teaspoons minced garlic, to taste
1 to 2 Tablespoons flour
1 cup mild roasted, peeled, chopped New Mexico green chile
1 cup hot roasted, peeled, chopped New Mexico green chile
1/3 teaspoon freshly ground coriander seed to taste
1 1/2 cups chicken stock
Salt to taste
Heat the oil in a medium saucepan over medium heat and sauté the onion until softened, about 3 to 4 minutes. Add the garlic and sauté 1 minute more. Stir in the flour. Add the green chiles and coriander and slowly stir in the chicken stock. Bring the mixture to a boil, reduce the heat and simmer for about 15 minutes. Season with salt to taste.
Optional seasonings: diced tomato, fresh cilantro and/or cumin.
