Green Chile

The following is a recipe for New Mexican Green Chile. It is similar to that which was served until November, 1995 at the Chile Connection in Taos, New Mexico. It is essential that this be prepared with either fresh roasted or frozen green New Mexican Chiles -- canned green chiles will just not do.


2 Tbsp Olive Oil
1 small onion, chopped
1 cup Green Chiles, chopped
2 Tbsp Flour
1/2 tsp Garlic Powder (more to taste)
1/2* tsp Salt
1/4 tsp Ground Black Pepper
1 tsp Olive Oil (as needed)
1 cup Vegeterian Beef Stock, hot (as needed)

*Note that most commercial beef broths are heavy on salt. So consider leaving this ingredient out if using commercial broth. You can always correct by adding more salt after the sauce is cooking.

Saute onions in olive oil for 2 or 3 minutes. Add green chiles and saute 2 or 3 minutes more and reduce heat.

In a small container, mix flour, garlic powder, salt, and black pepper. Add olive oil and mix to produce a paste slighter thicker than heavy cream. Carefully add this mixture to the chiles and onions and heat.

Add beef stock, stirring constantly to avoid lumps. Bring to a boil, reduce heat and simmer for 10 minutes. Add more stock as necessary to produce desired consistency.

The sauce is used as enchilada sauce or as a "smother" on top of burritos or meats.

FREEZING: This sauce may be frozen without harm.