- 2 Tbsp. canola oil
- 1 medium onion, finely chopped
- 4 large cloves garlic, minced
- 2 Tbsp. flour
- 2 cups water or chicken stock,
- 2 cups roasted, peeled, deseeded, and chopped green chile
- ½ tsp. cumin / coriander spice mix*, to taste (optional)
- 1 tsp. dried Mexican oregano
- ½ tsp. salt or to taste
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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. If it start to brown, turn down the heat.
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Add the flour and stir to incorporate the flour into the oil and to coat the onion.
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Slowly stir or whisk in 1 cup of water or stock to combine the water with the flour and to prevent lumping. Add the rest of the water/stock, the chile, cumin/coriander spice mix, oregano, and 1/2 tsp. salt.
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Bring to a boil then reduce heat for a low simmer. Simmer for 15 minutes or until the sauce reaches the desired consistency.
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Use immediately or within 3 to 4 days. Freeze after that. It freezes quite well!
Cumin/Coriander Spice Mix – You can easily make this spice mix using cumin and coriander seeds; however, if you have the powder, then lightly toasted the 1/2 teaspoon of each powder, combine and add 1/2 teaspoon to the green chile. Save the rest for another use.
Roasting, Prepping and Freezing Green Chile
Freezing Green Chile Sauce – Green chile sauce can easily be frozen in freezer safe containers and where it keeps well for up to 6 months.
Canning Green Chile Sauce – New Mexico State University provides a detailed process for canning green chile. Click here for Canning Green Chile Sauce. (This link is a pdf.)
Green Chile Tomatillo Sauce – This recipe can easily be turned into a Green chile Tomatillo sauce. 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!
Is your chile too hot? – When you buy New Mexico chile it is hard to guarantee that, if you buy medium, that it’s going to be medium. I’ve bought mild before only to find a few hot chiles mixed in. So if you find your chile to be too hot, here are a few ways to tone it down a bit. Mix in a few chopped or blended tomatillos, add more onion, add some roasted sweet peppers, or, if it’s just “a bit” too hot, add honey. When you add the honey, add it 1 tsp. at a time, taste and add more if needed, but stop before it gets too sweet. I never add more than 1 Tbsp.
Sear USDA Choice Chuck in olive oil, black pepper and Himalayan salt in Dutch Oven
Chop a stick of celery and half an onion add after sear complete and simmer till softened then add the braising liquid.
For the Braising liquid;
* 1 IPA Beer, I used Odell India Pale Ale - IPA
* 1/4 cup red wine
* 1 generous Tbs of "Better than Bullion" Chicken Bullion
* 1 generous tsp of "Better than Bullion" Smoky Chipotle Seasoning
( not to much unless you want a smoky flavor )
* 1 tsp of Thyme ( Rub in your hand to release the oils )
* 1 tsp of Rosemary ( I had some dried from the holidays, rubbed )
* 1 Tbs of Mustard Powder ( I used Colemans )
* More Black Pepper and Salt to taste. ( Bullion is salty... )
* 2 Tbs Tomato Paste -
( this is magic, and I keep leftover in Freezer )
Simmer for about 1.5 hours - Watch and you will need to add about a cup to cup and a half of water. I found it very rich as well as needing to raise the water level better making sure I have enough to support cooking the veggies later.
Check for doneness, when the meat is tender add;
* Potatoes ( 3 Medium Potatoes )
* Carrots ( 2 -3 Large Carrots )
* Onions ( I take a full large onion and quarter )
Simmer till veggies tender.
I serve in a bowl with lots of broth, and quick steam peas or baby Lima beans added to the bowl. Adds some texture as well as flavor. I slightly overcook the potatoes so the mash up and soak up that broth. Enjoy with a nice slice of Sourdough or hearty bread to soak up that broth. Goes well with a nice Cabernet.
Best I have ever made, rich and flavorful.
