• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Modern Home Cook
  • Home
  • Recipe Index
    • Breakfast/Brunch
    • Mains
    • Beverages
    • Desserts
    • Snacks
    • Condiments & Sauces
    • Vegan
    • Gluten-Free
    • Appetizers
  • Resources
  • MHC Favorites
  • About
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Resources
  • Explore
  • About
  • Connect With MHC!

    • Email
    • Instagram
    • Pinterest
  • ×

    Green Chile Sauce

    November 19, 2020 by Emily Marrs Leave a Comment

    Jump to Recipe·Print Recipe

    This New Mexico style hatch green chile sauce uses roasted New Mexico hatch green chiles to give it its distinct flavor. It's a versatile sauce that goes well smothered on eggs, potatoes, meats, burritos, tacos, burgers, or simply eaten as a soup with tortillas. To be honest, it goes well with a LOT of things, and I think your going to dig it!

    Green Chile Sauce 1200px

    There are a ton of different varieties of green chile sauce, and New Mexico green chile is a relatively smooth sauce, made from a roux using hatch green chile peppers. Other green chile sauces will be more of a soup, and some very similar to a salsa.

    In Colorado where I grew up, I was surrounded by restaurants all offering their own versions of green chile sauce. Like barbeque sauce, depending on who is making it, there will be subtle variations in the types of fat used to make the roux, flavor, and meats offered (if any) inside.

    Traditional green chile uses pork and lard to thicken and flavor the sauce. I however, find that onions sauteed in a good dose of oil provide sufficient flavor, and this recipe accommodates my readers with dietary restrictions. This sauce made with pork absolutely has more flavor, so if you eat pork, try it out!

    More about Mexican Chiles & Roasting Techniques

    To make this dish, roasted hatch green chiles are the way to go. However, they are only offered once a year in the store. You can buy them in bulk and roast them, or buy them roasted, if you live around Colorado, New Mexico, Texas, and Arizona. If you do not have access to hatch green chiles, don't worry!

    You can absolutely still make this recipe with other roasted chiles, just make sure your using a variety if you can, it will increase the flavor profile. You can learn about the other types of mexican chiles here. Find whatever your local store has, keeping in mind some are hotter than others, then roast those bad boys up.

    Roasted chiles are what provide the distinct flavor green chile has. If you need some helping figuring out how to roast chiles, check out this guide on roasting peppers using different methods of heat.

    A Note On Spiciness

    There is really no way to tell how spicy a chile is unless you taste it. When your adding your roasted chiles to this recipe, make sure you add them slowly and test the spiciness of your dish before adding more. You don't want to end up with super spicy, inedible green chile. If you end up having leftover roasted chiles, you can always freeze them for the next round of this recipe.

    Home Cook Hack

    When I roast chiles, if I have time I roast a bunch of them at once. Then, I deskin them, dice them, and portion them out in little balls on a baking sheet that I stick in the freezer. In a few hours, you'll have little pre-portioned green chile balls that you can place in a freezer safe bag to use in future recipes!

    • roasted green chiles
      Roasted Green Chiles
    • skinned roasted green chiles
      Skinned Green Chiles
    • frozen roasted green chiles
      Ready To Use Frozen Green Chiles

    I also like making green chile sauce in large batches, which I freeze in old pasta jars. To use the frozen green chile sauce simply take a jar of sauce out the freezer the day before and set it in the fridge to thaw. Alternatively, make a hot water bath, add the jar, and let it sit for a while, changing out the water if needed to thaw. As long as you thaw it enough to get the sauce out of the jar, you can continue thawing it on the stovetop.

    Print

    Green Chile Sauce

    Pin Recipe
    Print Recipe

    A delicious sauce made from roasted hatch green chiles that is smokey, spicy, and salty. It's great smothered over a variety of things, from eggs to burritos to burgers. Gluten-free instructions in notes.

    • Author: Emily Marrs
    • Prep Time: 15
    • Cook Time: 30
    • Total Time: 45 minutes
    • Yield: 5 servings 1x
    • Category: Main Course
    • Method: Stovetop
    • Cuisine: Mexican

    Ingredients

    Units Scale
    • 1-2 cups diced roasted green chiles, skinned (for roasting instructions see notes )
    • 1 medium diced white onion
    • 4-7 cloves minced garlic
    • 1 can rotel or fire roasted tomatoes
    • 1-2 pounds pork butt or shoulder, diced (optional)
    • ⅓ cup oil (olive or avocado work well)
    • 4 cups chicken broth (I used bouillon to make my broth. )
    • 3 tbsp all purpose flour (for gf see notes)
    • ½ - 1 tsp kosher salt (or to taste)
    • ½ tsp garlic powder
    • ½ tsp onion powder

    Instructions

    1. NOTE: If you do not have a blender, food processor, or immersion blender, chop all of your veggies very finely.
    2. Preheat the broiler, burner or grill. Wash and dry chiles, and then roast until skins are charred black. Let them rest while you prepare the rest of the sauce. Roasting instructions in the notes.
    3. Next, add your oil to a stock pot or large saucepan over medium heat. If you will be using pork, add this now and cook until done, then remove and aside. Then, add your onions to begin cooking.
    4. If your not using pork, add your diced onion and cook until soft and fragrant.
    5. Once the onions are cooked, add the minced garlic and stir.
    6. Next you will make the roux. Sprinkle the flour over the onions and stir well to coat.
    7. Continue stirring the onions to help cook out the raw flour flavor. After a few minutes the flour will smell nutty and may be slightly browned.
    8. Add 2 cups of broth to the onions, whisking well so the flour soaks up all the broth. The mixture will resemble a gummy paste.
    9. Continue to add the rest of the broth slowly, whisking well so you do not get flour clumps. (Smack out any onions that get stuck in the whisk when your done).
    10. Next add the spices and canned tomatoes. By now the roasted chiles should be cooled. Peel the skins off, dice them, and taste test a few to see how spicy they are. Add in half the chiles.
    11. Bring the mixture to a boil and then reduce it to a low simmer for 10-15 minutes. Taste the green chile and adjust it for spiciness and saltiness. If it isn't to spicy yet, continue adding more chiles. Adjust the salt & spices to your preferences.
    12. Turn off the heat and blend ½ of the chile in a blender, food processor (be careful here), or using an immersion blender. This is what makes it less chunky and more of a sauce. I like to blend half to retain some chunks.
    13. Add the blended green chile back to the original pot. If you used pork, add the cooked pork back to the pot and heat for a few minutes.
    14. The sauce should be slightly thick, but it will thicken more as it cools. Serve over eggs, potatoes, burritos, tacos, burgers. Anything really!
    15. **If it's runny, see the notes for troubleshooting, as well as roasting and freezing instructions.
     

    Notes

        Roasting Instructions:

    Here are roasting instructions based on the type of heat source you have available.Ro

    If Sauce Is Too Runny:

    • Add 1-2 tablespoons of flour to ½ cup of warm water and mix well. Dump this mixture into the green chile, bring to a boil, and then simmer for another 5 minutes. This should thicken the sauce more.
    • If not, continue to do this until its at the desired consistency, keeping in mind the sauce thickens as it cools. 

    Freezing instructions:

    • you can make large batches of this and freeze it, so you have it on hand.
    • freeze any leftover roasted chiles for your next batch, see the blog post for further instructions. 

    For Gluten- Free:

    • Substitute Gluten Free flour.
    • If it is still not thick enough, make a chia egg by mixing 1 tablespoon of chia seeds with 2.5 tablespoons of water and letting it sit for 5 minutes before adding it to the sauce.

    Keywords: green chile, vegan green chile, hatch green chiles, colorado green chile, new mexico green chile, sauce, mexican sauce

    Did you make this recipe?

    Make this recipe? Let us know what you thought below! Tag @modernhomecook on instagram and hashtag it #modernhomecook

    You Might Also Like:

    Apple & Pear Fruit Crumble
    Easy Homemade Poke Bowl - aka "Garbage Bowl"
    Easy Veggie Chili
    Previous Post: « How To: Roll Sushi (with or without a mat)
    Next Post: Buffalo Cauliflower Wings (v) »

    Reader Interactions

    Did You Make This Recipe? Let Us Know Below! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hey, I’m Emily Marrs! I’m learning what it means to be a Modern Home Cook. Follow along as I share my recipes, resources, and journey with you! Click to find out more about my education, background, and mission.

    More About Emily →

    • Email
    • Instagram
    • Pinterest

    Latest Posts

    Easy Veggie Chili

    Massaged Avocado Kale Salad

    Vegan Sausage & Potato Foil Packets

    Apple & Pear Fruit Crumble

    Easy Homemade Poke Bowl - aka "Garbage Bowl"

    Frozen Yogurt Bark (Strawberry, Chocolate, PB)

    Footer

    modernhomecook

    A board I put together reallll quick recently! G A board I put together reallll quick recently! 

Got lots of video content comin' your way next week 👏  along with a new recipe.

Taking a bit to learn the editing BUT I think it'll be a powerful way to teach you all the ins and out of cooking!

Exciting things to come! Have a fab weekend all🙌
    A charcuterie board I made a while back that I fin A charcuterie board I made a while back that I finally edited photos of to share with you, as well as a story :) 

Im coming to the end of a huge growth stage in my life and career as a food blogger. 
When I quit my pursuit of grad school to pursue my dream of starting a food blog - I was so naive as to what that actually meant 😅

I quickly learned just HOW much goes on behind the scenes. Close to 2yrs later I learned to build a website, code, use a dslr camera, stage and edit photos, SEO, Pinterest, tailwind, analytics, video creation/editing and so so SO much more. 

To be honest, it's been really fuhreaking hard work. Most of its been self taught. But I've also I invested a LOT of time, energy, and money into courses & equipment to teach me the basics and spent countless hours googling how to do things.

I've gained SO much respect for all the bloggers and creators of all types out there. There are days I really question why I'm not working in a hospital with a good salary and benefits. And there are days I am so stoked I decided to follow my dreams. It takes a ton of faith in the unknown to believe in yourself, to put your head down and crank when your questioning all your choices, and not give up. 

Im beyond privileged to have the freedom to try and hack this, and I'm so grateful for that opportunity. 

It's almost surreal to be sitting here at the end of this massive to-do list, with a full blown blog, and the knowledge and tools I have now to take it to the next step.

2022 is all about consistency for me and we've now reached the cranking out of content phase. 
Lots of fun new series coming up :) 

I have no idea what direction this blog will go in, its a serious labor of passion and love and I'm feelin good about what's to come.

Big thanks to everyone who has helped me along the way - and for supporting me :)
    Quick & Easy Ramen Noodle Stir Fry! @nongshimusa r Quick & Easy Ramen Noodle Stir Fry! @nongshimusa ramen is the star of this show. This dish is perfect for those nights you want take out/something quick and easy to make that is still flavorful.

Super simple to make and you can use up all sorts of dying veggies in the fridge. 

Plus, if you have a few Asian condiments lying around you can take this from a 7 to a 10 real quick. If not- no worries... It's still fire!

Don't sleep on this one! Recipe link to blog post is in my bio! Def go read it, lots of tips in there!

https://modernhomecook.com/quick-easy-ramen-stir-fry/
    'Tis the season for gathering around boards filled 'Tis the season for gathering around boards filled with cheese and goodies 🥰

Made this two weeks ago when friends were in town...it seems it's becoming a tradition in our house!

I got this long board at target and remember the cashier being like WTF are you even going to use this for? 😂

THIS! Solid purchase, tho hard to fit in a photo frame.

S/O to the real MVP @co.no.r for taking this photo because I was to tired to be bothered and I'm really glad I have a photo now!
    Butternut Squash Curry (v, gf) - it's getting to b Butternut Squash Curry (v, gf) - it's getting to be curry time and this curry checks all the boxes.  It's delicious, healthy, comes together in 30 minutes, and only uses one pot... so what more could one ask for?! 

Link for recipe is in my bio! Hope you are all having a good week 🥰

https://modernhomecook.com/butternut-squash-curry/
    Healthy(ish) Pumpkin Bread! As requested, this stu Healthy(ish) Pumpkin Bread! As requested, this stuff is not only a healthier take on a classic - but every bite is moist and tastes like a burst of fall (aka- pumpkin spice explosion).

Link in my bio for the recipe - simply tap the picture and it'll bring you to the blog post.
 
Hope everyone has a good week!!

https://modernhomecook.com/healthyish-pumpkin-bread/
    Follow on Instagram

    Connect With Us!

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
    PRIVACY POLICY →

    Copyright © 2025 Modern Home Cook