New Mexico Green Chile Sauce Recipes

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TRADITIONAL-STYLE NEW MEXICO GREEN CHILE SAUCE



Traditional-Style New Mexico Green Chile Sauce image

Every New Mexican cook has a green chile sauce, but it has to be very good sauce, or her reputation as a good cook suffers. They serve this sauce at any meal. At breakfast it is served over eggs or potatoes. It is used over burritos, in enchiladas, or over grilled meats and roasted potatoes for lunch or dinner. It is best when it is fresh or used within one day of being made. This recipe comes from Sandy Szwarc's "Real New Mexico Chile".

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.

NEW MEXICO GREEN CHILE MEATLOAF



New Mexico Green Chile Meatloaf image

Growing up in New Mexico, we had access to the Hatch green chile (the best!). I add green chile to a lot of my recipes and it rather sets this meatloaf off. It's very good cold, made into sandwiches the second day.

Provided by BARBARA1940

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h35m

Yield 8

Number Of Ingredients 9

1 ½ pounds hamburger
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can diced green chiles
¾ cup chopped onion
½ cup milk, or as needed
2 eggs
15 crushed crackers
½ teaspoon salt, or more to taste
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  • Mix hamburger, tomatoes, green chiles, onion, milk, eggs, crackers, salt, and pepper together in a bowl. Transfer to the prepared loaf pan.
  • Bake in the preheated oven until until no longer pink in the center, about 1 hour and 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  • Let cool in the pan for 10 minutes before transferring to a serving dish.

Nutrition Facts : Calories 260.1 calories, Carbohydrate 8.9 g, Cholesterol 99.9 mg, Fat 16.6 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 6.1 g, Sodium 608.1 mg, Sugar 3.8 g

NEW MEXICO GREEN CHILE SAUCE



New Mexico Green Chile Sauce image

This is a versatile green Chile sauce that can be used for just about anything calling for a green sauce. I prefer using Hatch Big Jim Green Chile Peppers because of the flavor and medium heat. The heat index can be raised or lowered depending on the Chile peppers used. If you already have roasted and chopped green chilies skip the first 4 directions.

Provided by samuel

Categories     Mexican

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

6 ounces chili peppers, halved and seeded
3 tablespoons corn oil
1 cup chopped onion
2 teaspoons minced garlic
2 tablespoons all-purpose flour
2 cups beef broth
1 teaspoon salt

Steps:

  • Set oven rack 6 inches from the heat source and preheat oven's broiler.
  • Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
  • Broil in the preheated oven until the skin is heavily blistered and turning black, about 4 minutes.
  • Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
  • Heat oil in saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.

GREEN CHILE SAUCE



Green Chile Sauce image

Provided by Bobby Flay

Time 35m

Yield 2 1/2 cups

Number Of Ingredients 9

2 poblano peppers, stemmed, seeded and coarsely chopped
7 small tomatillos, husked and scrubbed (about 3/4 pound)
1 jalapeno pepper, chopped
1 small red onion, chopped
3 cloves garlic, unpeeled
3 tablespoons canola oil
Kosher salt and freshly ground pepper
1/2 cup chopped fresh cilantro
1 tablespoon honey

Steps:

  • Preheat the oven to 400 degrees F. Toss the poblanos, tomatillos, jalapeno, onion, garlic and canola oil on a baking sheet and season with salt and pepper. Roast, turning once, until the vegetables are golden brown and soft, about 20 minutes.
  • Let the vegetables cool slightly, then peel the garlic. Transfer the vegetables to a food processor, add the cilantro and process until smooth (add water to adjust the consistency, if necessary). Add the honey and more salt and pepper, if needed.

NEW MEXICO GREEN CHILE BREAKFAST BURRITOS



New Mexico Green Chile Breakfast Burritos image

Hatch green chile from New Mexico may be the most addictive substance on Earth. At the famed Chicago Dog in Santa Fe, New Mexico, they will line up in a blizzard to get their variation of this recipe. Dozens of local Santa Fe eateries, stands, gas stations and taco trucks make their own variation. This may be on the Heart Association hit list, but you will die with a smile on your face.

Provided by The Jazz Chef

Categories     Breakfast and Brunch     Eggs     Breakfast Burrito Recipes

Time 40m

Yield 6

Number Of Ingredients 13

4 potatoes, shredded
1 small onion, finely chopped
1 clove garlic, minced
1 (8 ounce) container frozen Hatch, New Mexico green chile peppers
½ cup chicken broth
12 strips bacon
⅓ cup vegetable oil
1 tablespoon onion powder
salt and pepper to taste
6 (10 inch) flour tortillas
butter flavored cooking spray
12 extra large eggs, beaten
2 cups shredded Cheddar cheese

Steps:

  • Place the shredded potatoes in a bowl, cover with water, and set aside. Bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat. Reduce the heat to low, and simmer until the sauce thickens; turn off the heat.
  • Meanwhile, place the strips of bacon on paper towels on a microwave-safe plate, and cook on High until crisp, about 1 minute per strip; set aside.
  • Heat the vegetable oil over medium-high heat in a large skillet. Drain the potatoes, and add to the skillet. Spoon hot oil over the potatoes; sprinkle with the onion powder, salt, and pepper. Flip the potatoes occasionally, but let them fry until crispy bits form and the potatoes are cooked through, about 15 minutes.
  • Place the tortillas between two damp paper towels. Microwave on High until warm, about 30 seconds.
  • Spray a separate skillet with butter flavored cooking spray and cook the eggs over medium heat, whisking them continuously until the eggs are completely set; turn off the heat.
  • Lay a tortilla flat in front of you. Place some potatoes, scrambled egg, and a strip of bacon on the lower third, leaving about an inch of room from the bottom, and about 1-1/2 inches on the left and right clear for folding the burrito. Spoon on a little of the green chile sauce, and sprinkle with Cheddar cheese.
  • Fold the left and right edges into the middle about 1-1/2 to 2 inches. Take the bottom edge closest to you with the stuffing and pick it up, pulling it OVER the filling, while keeping the sides in place until that edge now touches the tortilla about 7/8 of the way up to the top edge. Check to see that the sides are still tucked well. If they aren't slide them in a bit now that you have the filling covered. Finish by tucking the bottom flap that you pulled over the filling UNDER the filling a bit to seal it, then continue rolling the burrito up to the top edge, forming a tight cylinder. Let it rest seam-side down, and it will stay nice and tight. Repeat with remaining ingredients.

Nutrition Facts : Calories 872.9 calories, Carbohydrate 66.4 g, Cholesterol 491.6 mg, Fat 49.7 g, Fiber 5.8 g, Protein 40.2 g, SaturatedFat 17.4 g, Sodium 1291.1 mg, Sugar 5.1 g

NEW MEXICO GREEN CHILE SAUCE/CHILE VERDE



NEW MEXICO GREEN CHILE SAUCE/CHILE VERDE image

Categories     Sauce     Salad Dressing

Yield 3.5 cups

Number Of Ingredients 10

1.5 lbs mild New Mexico green chiles, roasted, peeled, seeded deveined and chopped to measure 2 cups
3/4 lb fresh hot green NM chiles roasted, peeled seeded, deveined and chopped to measure 1 cup
IF NM CHILES ARE NOT AVAILABLE: Substitute fresh Poblano chiles for fresh NM.
4 c water
1/2 white onion, cut into med dice
2 t dried Mexican oregano
6 cloves garlic, finely mincerd
1.5 t fosher salt
2 T vegetable oil
3 T all purpose flour

Steps:

  • Place all ingredients except the vegetable oil and flour, in a large saucepan over medium heat. Simmer uncovered, until juice has thickened and is opaque, 20-30 min. Stir occasionally, taking care that the chiles do not burn or stick to the bottom of the pan. In a small bowl, whisk together the oil and flour until smooth and well blended, to form the base for a roux. Place in a saucepan over medium-high heat until hot and bubbling. Reducer the heat to low and whisk constantly until roux is slightly brown and has a nutty flavor. Remove from heat. Add 1/2 c of the green chile mixture to the roux and whisk thoroughly until smooth. Add the roux to the remaining chile mixture and cook over low heat untl the sauce thickens and the flour taste disappears (about 15 min) Add salt to taste. Cool , coer and store in non reactive container in refry until needed up to 4 days. Check that it does not sour. Can be frozen up to 2 mo. To serve, reheat over low heat. VARIATION : CHILE VERDE Prepare sauce as directed. Cut 1 lb pork shoulder in half and trim off fat. Place pork in a saucepan with 2 white onions, quartered, 1.5 t. salt, 2 t cumin seeds, 2 t dried Mexican oregano, 12 whole black peppercorns, and water to cover about 8 cups. Cover and simmer over low heat uti meat is tender, about 1 hr. Drain,and with two opposing forks , shred the meat into long strings, Chop the shredded meat with a cleaver into 1/2 inch lengths and stir into prepared green chile sauce.

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