Best Simple New Mexican Green Chile Sauce High Altitude Recipes

Traditional-Style New Mexico Green Chile Sauce image

Provided by Miss Annie

Categories Sauces

Time 35m

Yield 2 cups

Number Of Ingredients 9

1 tablespoon canola 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

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.

Green Chile New Mexican Style image

Provided by Abbe Odenwalder

Categories Chile/Soup

Time 1h

Number Of Ingredients 10

3 T vegetable oil
1 large onion chopped (At least 1 c)
3 garlic cloves minced
2 T flour
1 1/ 2 c chopped mild green chiles or use 2 c of your choice of chile
½ c chopped hot green chili
1/2 t ground cumin
Pinch of Mexican oregano
2 c chicken stock (I make this with Better Than Bouillon) Just mix a good spoonful into the hot water or directly into hot soup.
1 t salt - you may want to test as the bouillon does give it a nice degree of saltiness

Steps:

Heat oil and add onion. Cook about 5 minutes and add garlic.
Cook another minute and stir in flour. Cook for 1-2 minutes stirring so flour doesn't burn and also so that it cooks and you don't get a floury taste.
Add chilies. Pour in stock and seasonings. Taste for salt and adjust if necessary.
Bring to boil over medium heat and cook for about 15 to 30 minutes on a low simmer covered.
If you want it thicker add more broth or water. This can cook for longer if you want your chile a softer texture.

Simple New Mexican Green Chile Sauce, High Altitude image

Provided by MzMombo

Categories Sauces

Time 35m

Yield 6 cups, 24 serving(s)

Number Of Ingredients 5

4 cups green chili peppers, roasted and peeled (2 lb.)
3 cups water
1 tablespoon chicken bouillon
1 -6 tablespoon flour (optional)
1 -6 tablespoon butter (optional)

Steps:

Chop chile into 1/2-inch dice.
Combine chile, water and chicken bouillon in a saucepan. If you like, substitute chicken broth for water and bouillon.
Bring to a boil and simmer 30 minutes. You're done!
Use the unthickened sauce as-is, over eggs, potatoes or meat. Or spoon over tortilla chips or Fritos and top with grated cheese.
Freeze extras (before thickening) for up to 1 year.
To thicken sauce, FOR EACH CUP of cooked green chile & broth, make a roux of 1 T. flour and 1 T. butter.
Cook the roux over very low heat until flour smells cooked, 3-5 minutes, whisking frequently.
Add sauce and bring to a boil, whisking constantly. Simmer a couple minutes.
Serve as described above.
Frozen store-bought Bueno-type green chiles are an acceptable substitute; reduce water to 2 cups. Canned chiles may be used in a pinch; use canning liquid to replace some of the water.

Nutrition Facts : Calories 10.1, Fat 0.1, Sodium 6.2, Carbohydrate 2.4, Fiber 0.4, Sugar 1.3, Protein 0.5

Green Chile Sauce image

Yield makes 4 cups

Number Of Ingredients 11

2 tablespoons vegetable oil
2 yellow onions, cut into 1/2-inch dice
4 cups (about 2 1/3 pounds) frozen roasted New Mexican green chile (such as Bueno Foods), page 154, thawed
10 to 12 cloves garlic, roasted and pureed (page 158)
1 tablespoon dried Mexican oregano, toasted (page 161)
2 1/4 cups water
3 teaspoons kosher salt
1 1/2 tablespoons sugar
1 tablespoon fresh lime juice
1 tablespoon chopped fresh cilantro leaves
2 tablespoons peanut oil or lard

Steps:

In a large, heavy saucepan, heat the vegetable oil over medium-low heat; add the onions and sauté just until translucent, 4 to 5 minutes (do not let them brown). Add the chiles, garlic, and oregano and simmer for 10 minutes, stirring occasionally. Add 2 cups of the water, salt, and sugar and simmer, stirring occasionally, for 30 minutes more. Remove from the heat.
In the jar of a blender, add the chile mixture, lime juice, cilantro, and the remaining 1/4 cup water. Puree until smooth.
In large, heavy nonstick skillet, heat the peanut oil over high heat until just smoking. Refry the sauce at a sizzle, stirring constantly, until it coats a wooden spoon, 3 to 5 minutes. Do not allow the sauce to become too thick; add more liquid if necessary. It will keep 1 week in the refrigerator and 1 month in the freezer.