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Green Chile Sauce

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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.

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)
  • 1/3 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)
  • 1/2 - 1 tsp kosher salt (or to taste)
  • 1/2 tsp garlic powder
  • 1/2 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

Find it online: https://modernhomecook.com/green-chile-sauce/