Green Chili Sauce

This is the basic New Mexican-style green chili sauce that goes on everything: enchiladas, burritos, huevos rancheros, smothered pork chops, you name it. Six ingredients, one saucepan, fifteen minutes start to finish.

The technique is a simple roux. Sauté garlic and onion in oil (or lard, if you want it traditional), stir in a tablespoon of flour to make a paste, then add water and diced green chiles. That flour-and-fat base thickens the sauce as it simmers so it clings to food instead of running off the plate.

Stirring frequently during those five minutes of simmering keeps the flour from clumping or scorching on the bottom. The sauce should be smooth, slightly thick, and loose enough to ladle. If it gets too thick, splash in a little more water. If it’s too thin, let it simmer another minute or two uncovered.

The heat level depends entirely on your green chiles. Mild Anaheims give you a gentle warmth. Hatch chiles bring more complexity and spice. Canned diced green chiles work fine for a weeknight batch.

Chef Tips

• Using lard instead of vegetable oil gives the sauce a richer, more authentic New Mexican flavor.
• Toast the flour in the oil for about 30 seconds before adding the water. It removes the raw flour taste and gives the sauce a slightly deeper color.
• This sauce freezes beautifully. Make a double batch and freeze in ice cube trays for easy portioning.

Variations

• Add a cup of roasted tomatillos for a tangier, salsa verde-style sauce.
• Stir in shredded cooked pork for a quick green chile stew.
• Blend the finished sauce smooth for enchilada use, or leave it chunky for topping grilled meats.