I serve this sauce over enchiladas, burritos, eggs, beans, using fresh New Mexico green chiles. Do not use canned chiles for this recipe. (They just don’t taste like green chiles to me.)
Amounts are approximate. I usually just dump ingredients, esp. chile and garlic, until it looks “right”. This is a very forgiving recipe and very basic. I so much appreciate the taste of fresh, unadulterated green chile and garlic, that I rarely add any other seasonings.
1 onion chopped
3-4 garlic cloves, smashed or chopped (I use more!!)
1 Tbsp olive oil
6 cups vegetable stock or vegetable bouillon
~12 roasted, peeled, chopped green chile (adjust according to heat of the chile)
2 Tbsp flour or cornstarch
salt & pepper to taste
Saute onion, garlic in olive oil. Add chile, stock. Add salt and pepper. Dissolve flour or cornstarch in a cup of hot water and add, stirring to prevent lumps. Simmer for 45 minutes.
1-2 potatos diced (1/2″ or so)
1-2 chopped tomatos
1-2 whatever else
cilantro, cumin, oregano
Add with the chile and stock. Potatos help thicken the chile, especially after it has been frozen since they tend to disintegrate in the freezer. Add the cilantro after it has simmered to retain the fresh cilantro flavor.SHARE With Your Friends: