Traditional Style New Mexico Green Chile Sauce
Elevate your Southwestern cuisine with this Traditional Style New Mexico Green Chile Sauce, a recipe that captures the bold, smoky essence of Hatch green chiles. Featuring fire-roasted chiles, sautéed onions, and garlic in a velvety broth-based sauce infused with earthy cumin and Mexican oregano, this sauce is a flavor-packed staple perfect for drizzling over burritos, enchiladas, or even scrambled eggs. The optional splash of lime juice adds a zesty brightness, making it versatile for a variety of dishes. Ready in just 45 minutes, this easy-to-make sauce celebrates the authentic flavors of New Mexican cooking, bringing a touch of the Southwest to your kitchen.
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Recipe Information
Ingredients
- 8 medium Hatch green chiles (fresh or roasted, peeled, and chopped)
- 1 large Yellow onion (diced)
- 3 cloves Garlic cloves (minced)
- 2 tablespoons Vegetable oil or lard
- 2 cups Chicken or vegetable broth
- 1 tablespoon All-purpose flour
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 1 teaspoon Dried Mexican oregano
- 0.5 teaspoons Freshly ground black pepper
- 1 tablespoon Lime juice (optional, for brightness)
Instructions
If using fresh Hatch green chiles, roast them over a gas flame, on a grill, or under a broiler until the skins are charred. Place the roasted chiles in a bowl and cover with plastic wrap or a towel for 10 minutes to steam. Peel off the charred skin, remove the seeds, and chop the chiles.
Heat the vegetable oil or lard in a medium saucepan over medium heat.
Add the diced onion to the saucepan and sauté for 5–7 minutes, or until the onion is translucent.
Stir in the minced garlic and cook for another minute, being careful not to burn it.
Sprinkle the flour over the onion and garlic mixture, stirring to coat. Cook for 1–2 minutes to eliminate the raw flour taste.
Slowly whisk in the chicken or vegetable broth to create a smooth base for the sauce.
Add the chopped green chiles, cumin, salt, oregano, and black pepper to the saucepan. Stir well to combine.
Bring the sauce to a gentle simmer and let it cook for 15–20 minutes, stirring occasionally, until it thickens and the flavors meld.
If desired, stir in lime juice for added brightness just before serving.
Serve warm over burritos, enchiladas, scrambled eggs, or as a dip with tortillas.
Nutrition Facts
Calories |
82 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.0 g | 6% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 617 mg | 27% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 3.8 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 208 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
