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Green chile sauce in a terracotta bowl.

Homemade New Mexico Green Chile Sauce Recipe

Grace Stewart
You'll love both making and enjoying this New Mexico Green Chile Sauce! It's delicious over burritos and enchiladas, and of course over eggs!
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Prep Time 5 minutes
Cook Time 20 minutes
Roasting and steaming the peppers 35 minutes
Total Time 1 hour
Course accompaniment
Cuisine American, New Mexican
Servings 4 servings
Calories 169 kcal

Equipment

  • broiler for roasting and charring the peppers
  • Saucepan to cook the sauce

Ingredients
  

  • 4 Hatch green chiles if you have Hatch chiles these are preferred! Otherwise can sub Anaheim chiles; increase to 5 chiles for more green chile flavor
  • 2 tablespoon olive oil
  • 1 onion select a small onion and finely mince it
  • 6 ea garlic minced
  • 1 tablespoon flour
  • 1.5 cups chicken broth can also use chicken stock or vegetable broth
  • ½ ts salt
  • ¼ ts pepper

Suggested Optional Ingredients

  • cumin add a pinch if you like!
  • oregano a bit of oregano or Mexican oregano can really give this sauce a lift!

Instructions
 

  • Rinse and dry your chiles. Place under a high broiler on a broiler safe tray. Every 5 minutes use a pair of tongs to turn the chiles for even broiling. You want the skin to be charred and this will take between 15-20 minutes.
    Anaheim peppers under a broiler.
  • Once the chiles have been evenly charred, place the chiles in a plastic ziploc type bag and seal. Allow to steam for around 15 minutes.
    Charred and roasted Anaheim peppers in a plastic bag.
  • After they have steamed, place the chiles in a dish or bowl and allow to cool. Remove the papery skins from the chiles. You can use your hands for this if you like.
    Charred Anaheim peppers in a glass bowl. There is a pair of tongs shown tearing off the skin of one of the peppers.
  • Remove the stem and the seeds. I find that placing the chiles under running water helps to remove the seeds. Then chop the chiles and set aside for now.
    Roasted Anaheim chile peppers cut up into strips in a white dish.
  • Add olive oil to a saucepan on medium heat on your stove. Once the oil is heated, add the minced garlic and onion. Sauté for around 3 minutes until the onion has softened. Now add the flour, and stir for 1 minute.
    Minced onion and garlic with flour in a saucepan.
  • Add the chicken broth and stir it in. Now add the chiles and the salt and pepper. Bring to the boil, and then simmer for 15 minutes or until the sauce is thickened to your liking. Taste and add additional salt and pepper if needed. Optional add ins are a bit of cumin and/or oregano!
    Green chile, onion, and broth in a saucepan.

Notes

Enjoy your homemade green chile sauce over eggs, burritos, chile rellenos, or enchiladas!  
The preferred green chile to use for this sauce is the Hatch chile.  However if Hatch is not available, a good substitute is Anaheim chiles.
 

Nutrition

Calories: 169kcalCarbohydrates: 22gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 621mgPotassium: 287mgFiber: 3gSugar: 3gVitamin A: 4IUVitamin C: 21mgCalcium: 87mgIron: 1mg
Keyword green chile, green chile sauce
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