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 is called by many names – New Mexico chile, Hatch, Big Jim, Rio Grande and Sandia – to name a few. Unlike poblano and jalapeno, New Mexico green chile has a tough skin; therefore, it is best when roasted and peeled. The resulting roasted chile is remarkable! If you missed my Red or Green? post, 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 more green chile sauce or red chile, or both. 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.