Classic New Mexican Green Chile Sauce
Experience the rich and authentic taste of New Mexico with this Classic Green Chile Sauce. Formulated to enhance any dish, this sauce is a staple in New Mexican cuisine, leaving a lasting impression on all who taste it. Traditionally draped over eggs or potatoes at breakfast, incorporated into savory burritos and enchiladas, or paired with grilled meats and roasted potatoes for lunch or dinner, this versatile sauce embodies the heart of New Mexican cooking. Best enjoyed fresh, this recipe from Sandy Szwarc's 'Real New Mexico Chile' ensures a delightful burst of flavors, making each meal an unforgettable experience.
2
Servings
N/A
Calories
9
Ingredients
Ingredients
Canola oil
1 tablespoon (none)
Onion
1/2 cup (finely chopped)
Garlic
2 cloves (minced)
Flour or Whole Wheat Flour
2 tablespoons (none)
Ground cumin
1/4 teaspoon (none)
Salt and pepper
to taste (none)
Pork stock or Chicken stock
1 1/2 cups (none)
Chopped roasted New Mexico pepper
1 cup (roasted and peeled, or use frozen/canned)
Dried oregano
1/4 teaspoon (none)
Instructions
1
Heat a medium saucepan over medium-high heat, then add canola oil.
2
Once the oil is hot, add the finely chopped onion and minced garlic. Saute until the onion is translucent and tender, about 3 minutes.
3
Sprinkle in the flour and ground cumin, and season with salt and pepper to taste. Stir continuously for 2 minutes to cook the flour without browning.
4
Gradually add in the pork or chicken stock, ensuring to whisk continually to prevent lumps, allowing the mixture to simmer until it thickens and becomes smooth.
5
Incorporate the chopped roasted green chiles and dried oregano, stirring them into the sauce thoroughly.
6
Allow the sauce to cool if planning to store it. Transfer to a covered container and refrigerate for up to one day.
7
When ready to serve, reheat the sauce gently on the stovetop until heated through, making sure to stir occasionally.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Classic New Mexican Green Chile Sauce?
It is a traditional staple of New Mexican cuisine, characterized by its savory and spicy flavor, often used to enhance breakfast, lunch, and dinner dishes.
What are the primary ingredients in this sauce?
The main ingredients include canola oil, finely chopped onion, minced garlic, flour, ground cumin, salt, pepper, pork or chicken stock, roasted New Mexico green chiles, and dried oregano.
How many servings does this recipe provide?
This recipe is designed to make approximately 2 servings.
What type of oil is recommended for sautéing?
The recipe calls for 1 tablespoon of canola oil.
Can I use whole wheat flour instead of white flour?
Yes, the recipe allows for the use of either standard flour or whole wheat flour as a thickening agent.
What kind of stock should I use for the base?
You can use either pork stock or chicken stock depending on your flavor preference.
How long should I sauté the onions and garlic?
You should sauté the finely chopped onion and minced garlic for about 3 minutes until the onion is translucent and tender.
Should I brown the flour when making the roux?
No, you should stir the flour and cumin for about 2 minutes to cook the flour without letting it brown.
How do I prevent lumps from forming in the sauce?
To ensure a smooth sauce, add the stock gradually while whisking continually.
What type of chiles are best for this recipe?
Chopped roasted New Mexico peppers are recommended. You can use fresh roasted and peeled peppers, or frozen and canned varieties.
How much green chile is required?
The recipe requires 1 cup of chopped roasted New Mexico peppers.
What spices provide the authentic New Mexican flavor?
Ground cumin and dried oregano are the primary spices used to achieve the authentic taste profile.
When should the green chiles be added to the sauce?
The chopped roasted green chiles and dried oregano should be incorporated and stirred in thoroughly after the stock has thickened.
How should I store leftover sauce?
Allow the sauce to cool completely, then transfer it to a covered container and refrigerate.
How long can the sauce be kept in the refrigerator?
The sauce can be refrigerated for up to one day.
What is the best way to reheat the sauce?
Reheat the sauce gently on the stovetop until heated through, making sure to stir it occasionally.
What breakfast items pair well with this sauce?
It is traditionally draped over eggs or potatoes for a flavorful New Mexican breakfast.
Can I use this sauce for lunch or dinner?
Yes, it is excellent for savory burritos, enchiladas, or paired with grilled meats and roasted potatoes.
Is this sauce considered spicy?
Yes, it is tagged as spicy, which is a hallmark of authentic New Mexican green chile dishes.
Who is the original author of this recipe?
This recipe comes from Sandy Szwarc's 'Real New Mexico Chile'.
How much garlic is used?
The recipe uses 2 minced cloves of garlic.
How much cumin is needed?
You will need 1/4 teaspoon of ground cumin.
What is the amount of oregano in the recipe?
The recipe calls for 1/4 teaspoon of dried oregano.
How much stock is used to reach the desired consistency?
The recipe requires 1 1/2 cups of pork or chicken stock.
Should the onion be chopped a certain way?
Yes, the onion should be finely chopped for the best texture in the sauce.
Can I use salt and pepper?
Yes, salt and pepper should be added to taste while cooking the flour and spices.
Is this a traditional Southwestern dish?
Absolutely, it is an authentic Southwestern and New Mexican recipe.
What is the first step in the instructions?
Heat a medium saucepan over medium-high heat and then add the canola oil.
How long does it take for the sauce to thicken?
The mixture should simmer until it thickens and becomes smooth, which usually takes a few minutes after adding the stock.
Can this sauce be served fresh?
Yes, the recipe notes it is best enjoyed fresh for a delightful burst of flavors.