Green Chile Sauce

If you’ve spent any time in New Mexico, you know the question: red or green? This green chile sauce is the kind of basic, no-fuss recipe that belongs in every Southwestern cook’s back pocket.

The method starts with a quick roux. Saute garlic and onion in oil (or lard, if you want that old-school richness), then blend in flour with a wooden spoon until it absorbs the fat. That flour-based roux gives the sauce body without needing to reduce it forever. Once you add water and diced green chiles, a short simmer pulls everything together.

The heat level depends entirely on your chiles. Hatch green chiles will give you a roasty, medium kick. Canned mild green chiles work if fresh aren’t available, but you’ll want to bump up the quantity for flavor. Stir frequently during that five-minute simmer so the flour doesn’t clump or stick.

Pour this over enchiladas, burritos, scrambled eggs, or smothered pork chops.

Kitchen Tips

• Using lard instead of vegetable oil adds a traditional depth that’s hard to replicate with other fats
• If the sauce is too thick after simmering, thin it with a splash of water or chicken broth
• For a smoother sauce, blend it with an immersion blender before serving

Variations

• Add a diced tomato or two for a green chile salsa verde style
• Stir in cumin and a squeeze of lime juice for extra dimension
• Use roasted poblanos for a milder, smokier version