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Green sauces may have been less common in the days predating freezers, but now New Mexico might be more Green than Red. Whatever your chile preference, try this recipe to pack a punch of flavor and spice up any dish. If you are planning ahead, the sauce will keep for 3 days refrigerated and freezes well.
Servings: 4 cups
2 tablespoons vegetable oil
½ to 1 medium onion, chopped fine
2 to 3 garlic cloves, minced
1 tablespoon all-purpose flour
2 cups chopped roasted mild to medium-hot New Mexican green chile, fresh or thawed frozen
2 cups chicken or beef stock
½ teaspoon salt, or more to taste
Warm the oil in a heavy saucepan over medium heat. Add the onion and garlic and sauté until the onion is soft and translucent, about 5 minutes.
Stir in the flour and continue cooking for another 1 or 2 minutes.
Mix in the chile. Immediately begin pouring in the stock, stirring as you go, then add the salt.
Bring the mixture to a boil. Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable. Use warm or refrigerate for later use.