How to Make Green Chile Sauce from Powder
Green chile sauce is at the core of New Mexican meals. Either as part of your favorite enchilada dish or as a topping to your favorite burrito. A great green chile sauce makes the meal complete. We know it's hard for some people outside of New Mexico to get pods of green chile, so here is a great authentic recipe to make green chile sauce using Diaz Farms powder.
- 2 teaspoons bacon drippings, butter or oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 1/2 teaspoon - 1 tablespoon flour
- 2 tablespoon green chile powder
- 1/2 teaspoon ground toasted cumin seed OR 1/2 teaspoon ground cumin
- 2 cups chicken stock
- 1 teaspoon fresh Mexican oregano OR 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
Adapted from diazfarms.com
In a skillet or wide sauce pan, heat the drippings or oil over medium low heat. When hot, add the onion and garlic and sweat for 5 minutes or until soft.
To the onion and garlic add 1/2 teaspoon cumin powder, 1 1/2 - 1 tablespoon flour depending on desired thickness and
. Stir to coat the onion.
Slowly add the stock, stirring constantly to keep the flour and powders from lumping. Once all of the stock has been added, increase the heat to medium. Add the oregano and salt.
Bring to a boil, reduce heat to a simmer. Let simmer for 15 minutes, stirring frequently.
In a 2 quart saucepan, heat 2 tsp vegetable oil to medium heat.
Add onion, garlic, & saute for about 5 minutes or until the onion is translucent.
Stir in the oregano, cumin and flour.
Stir for about 4-5 minutes until the mixture because a roux, begins to bubble, and turns a light brown, then remove from heat.
In a separate bowl, mix chile powder & water until it is blended smoothly.
Combine the chile mixture and flour/onion paste, stirring with a whisk to prevent any lumps.
Return the pan to medium heat & bring the sauce to a boiling point.
Stir constantly until bubbles form.
Once the sauce shows signs of boiling, reduce heat to a low simmer & cover for 2-3 minutes.
Be sure to stir thoroughly to catch any lumps that might begin to form.
Let the sauce cool, smooth & thicken.
Once cool, add salt to your liking.
Now you have the an authentic New Mexico sauce for making red enchiladas, chile con carne, posole, chile beans, or whatever you feel needs a red chile kick.