This perfectly simple and delicious recipe for New Mexican green chile sauce can be used to smother anything from Huevos Rancheros to Burritos! Roasted Hatch green chile cooked with onion, garlic, spices, flour, and chicken broth.
- 1 tablespoon vegetable oil
- 1/2 yellow onion, diced
- 3 garlic cloves, minced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 16 ounces roasted and chopped Hatch green chile (mild, medium, or hot)
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- Pour vegetable oil into a non-stick saute pan or cast iron skillet, and set over medium heat. When oil is hot, add in the onion and sprinkle with a pinch of salt. Stir and cook (sauté) until onions begin to brown.
- Add in the garlic, oregano, coriander, and cumin. Sauté for about 30 seconds, then stir in the chopped green chile. Sprinkle flour over the chile-onion mixture. Stir constantly for about 2 minutes, or until the mixture is clumpy and the flour has turned from white to a light blonde.
- Slowly pour in the chicken broth while stirring to avoid lumps. Place a lid over the skillet and bring to a boil.
- Turn the heat to low and simmer for about 20 minutes, or until thickened; stirring occasionally. Remove from heat. Season with additional salt to your prefered taste. Serve. (Optional: Pour about half the green chile sauce into a blender and puree, then stir puree back into sauce for a creamier texture.)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sauce
- Method: Sauté
- Cuisine: New Mexican
Keywords: Green chile sauce, Hatch chile, chile sauce, green sauce, New Mexico