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New Mexico Hatch Green Chile Sauce Red and Green chile sauces are a legendary staple food in New Mexico. This sauce works great as an enchilada sauce or as a sauce to smother burritos, eggs or grilled chicken breasts. Stay tuned for a red chile sauce recipe =)
4-6 Garlic cloves, minced or 1/4 tsp garlic powder
4 cups low sodium chicken or vegetable stock
White pepper, to taste IN A SAUCEPAN, HEAT THE OIL OVER MEDIUM-LOW HEAT, ADD THE ONIONS,MINCED GARLIC AND A PINCH OF SEA SALT, THEN COOK UNTIL SOFT FOR ABOUT 5 MINUTES. PUT THE CHILES INTO THE PAN, AND A LITTLE MORE SEA SALT. THEN SWEAT THEM OVER MED LOW HEAT FOR ABOUT 10 MINUTES, STIRRING OCCASIONALLY. THIS CONDENSES THE FLAVORS OF THE CHILES BY REDUCING THE MOISTURE IN THEM.
ADD THE CHICKEN STOCK, BRING TO A SIMMER AND COOK FOR ABOUT 5-10 MINUTES.
IN A SMALL BOWL, WHISK THE WATER WITH THE CORNSTARCH TO PREVENT LUMPS. YOU MAY NOT NEED ALL OF THE CORNSTARCH MIXTURE TO GET THE DESIRED THICKNESS SO GO SLOW AS YOU ADD IT. SLOWLY ADD THE CORNSTARCH MIXTURE INTO THE SAUCE WHILE STIRRING. REMEMBER THAT IT WILL NOT THICKEN QUICKLY, SO ADD SOME AND THEN WAIT FOR A FEW MINUTES. SIMMER OVER MEDIUM-LOW HEAT UNTIL THICKENED. IT SHOULD TAKE ABOUT 5-10 MINUTES, STIRRING OCCASIONALLY. TASTE IT AND ADD SEA SALT (IF NEEDED) ,WHITE PEPPER,ROASTED CUMIN,MEXICAN OREGANO TO TASTE. COOK A FEW MINUTES MORE. IT SHOULD BE POURABLE BUT NOT RUNNY WHEN YOU FINISH.