In this post we’ll be making a traditional New Mexico green chile sauce and take a look at several recipes that use either use the sauce or that use chopped green chile peppers. New Mexico green chile are called by many names – New Mexico chile, Anaheim pepper, California chile, Hatch, Big Jim, Rio Grande and Sandia – to name a few. Unlike poblano and jalapeno pepper, this type of chile pepper has a tough skin; therefore, it is best when roasted and peeled. The resulting roasted chile is remarkable! If you missed Part I - Red or Green? of this series, check it out to see how chile is roasted.
The whole roasted chile can be stuffed with cheese, dipped in a batter and then fried for chile rellenos. Once fried, one could smother the rellenos with green chile sauce or red chile sauce if you prefer. The roasted chiles can also be chopped and used for green chile sauce, green chile stew, salsa, just a bowl of green chile, and many, many more dishes. Last week I shared with you my red chile sauce, so this week I’m sharing my recipe for New Mexico Green Chile Sauce.
New Mexico Green Chile Sauce Recipe
1 tsp. cumin seeds, toasted (or 1/2 tsp. toasted ground cumin)*
1 tsp. coriander seed, toasted (or 1/2 tsp. toasted ground coriander)*
2 Tbsp. canola oil
1 medium onion, finely chopped
4 large cloves garlic, minced
2 Tbsp. flour
2 cups water
2 cups roasted, peeled, deseeded, and chopped green chile
1 tsp. dried oregano
½ tsp. salt or to taste
*If you use seeds, you will only be using 1 tsp. of the toasted, ground mixture.
- To toast the cumin and coriander seeds, heat a heavy skillet over medium heat. Add the coriander. Shake frequently until the seeds become aromatic, about 2 to 3 minutes. Add the cumin and toast, shaking the pan frequently for about 2 minutes or until the seeds are toasty brown. Transfer to a mortar or spice grinder and grind to a powder.
- In a heavy saucepan, heat the oil over medium-low heat. Add the onion and the garlic. Cook, stirring occasionally, for about 5 minutes or until the onion is soft.
- Add the flour and stir to incorporate the flour into the oil and to coat the onion.
- Slowly stir in 1 cup of water to blend the water with the flour and to prevent lumping. Add the rest of the water, the chile, 1 tsp. of the cumin/coriander spice mixture, oregano, and 1/2 tsp. salt.
- Bring to a boil then reduce heat for a low simmer. Simmer for 15 minutes.
- Use immediately or within 3 to 4 days. Freeze after that. It freezes quite well!
Just in case you’re wondering – what is the red ingredient? when looking at the picture – it’s roasted red chile. When you buy a bushel or bag of chile there are usually a few red chiles as well so the result is roasted Christmas. It’s makes a pretty sauce, doesn’t it?
Dishes with green chile sauce
Smother your favorite burrito, enchiladas, stuffed sopapilla, tamale, or rellenos with chile sauce.
Add sauce to soups, stews, a bowl of beans, or posole’. I love making a pot of pintos or black beans and topping with green chile sauce!
Pour over eggs, cornbread (for a little southern-southwest fusion), chicken, a steak, or pork.
Braise chicken, beef, or pork in a pot of green chile sauce.
This recipe can easily be turned into a Green chile Tomatillo sauce. Just reduce the amount of green chile to 1 cup and add 2 cups of chopped tomatillos. I usually use tomatillos when the chile I have is really hot or the guests I’m serving can’t handle the heat. The tomatillos do change the flavor of the sauce “some”, but I love it just as much as a straight green chile sauce!
Dishes with chopped green chile
Eggs and potatoes fixed 101 ways
Breads, cornbread (green chile cornbread – YUM!)
Empanadas, meat pies, tacos, tostados, Chile con queso, mole, salsa
The ultimate green chile cheese burger! If you serve a burger in New Mexico, you better offer it with green chile.
And the list goes on and on and on!
New Mexico Chile Series
Part II – NM Red Chile: Recipes
Part IV – NM Green Chile Enchiladas
Part V – NM Red Chile Enchiladas
This Green Chile Sauce recipe has been linked to the following blog hops. Click on these links to see many more great recipes!
Creative Thursday Blog Hop, Weekend Potluck, Katherine Martinelli’s Peppers Blog Hop, Fusion Friday, Ultimate Recipe Swap – Breakfast, My Meatless Monday, Melt In Your Mouth Monday, Made From Scratch Monday, Made With Love Monday, Fat Tuesday, Keep It Real Thursday, Foodie Friday, Foodie Friends Friday, Tastetastic Thursday, Wonderful Food Wednesday