Green Chile Country Gravy
Breakfast is served!
The ingredients: onion, salt, biscuits (we made these), milk, butter, roasted poblanos and flour.
Before we made the gravy, we decided to whip up some biscuits.
This recipe has cream in it, so the biscuits are rich and tender.
The dough also happens to be very forgiving.
After a gentle knead, we patted the dough into a circle.
And cut some biscuits.
A little melted butter helps to brown the tops.
Voila! Now, onto the gravy...
We roasted the poblanos under the broiler, as arielleclementine suggests.
Peeled and seeded, the poblanos yield to Amanda's knife.
To start the gravy, we browned the onions in butter and then stirred in the flour.
Adding the milk gradually will keep your gravy smooth and lump-free.
That, and constant whisking!
The chopped poblanos go in at the very end, which keeps their flavor nice and fresh.
Share
- ✉
-
Author Notes: What could be better than drowning your turkey in rich cream gravy? I'm kidding, of course, that sounds...unappealing. This lively country gravy is not meant as an accoutrement for your roasted bird, but it is mighty tasty on mashed potatoes, biscuits, or chicken-fried-anything. - arielleclementine - arielleclementine
Food52 Review: Arielleclementine's smoky, peppery gravy takes us back to the milk gravy of our childhood -- just amped up, Texas-style. It's the perfect silky cloak for fresh, homemade biscuits (like these), and roasting the poblanos is by far the most challenging part of the recipe. We love that the sauce is flecked generously with both onion and poblano, adding texture and sweetness along with the heat. Make sure not to let it thicken too much, or it will lose its velvety feel and skin easily -- you can always whisk in a bit more milk to loosen it up. - A&M - A&M
Makes 2 cups
- 2 large fresh green chiles (hatch, anaheim, new mexico or poblano)
- 2 tablespoons fat (sausage or bacon drippings) or butter
- 1/2 small yellow onion, diced (about 1/2 cup)
- 2 tablespoons flour
- 2 cups whole milk
- kosher salt
- Position your oven rack so that it is 4-6 inches below your broiler. Line a baking sheet with foil and put the whole peppers on the sheet. Broil, turning the peppers occasionally, until the skin is charred and peeling on all sides. Remove the peppers to a bowl, cover with plastic wrap, and allow to steam for 10 minutes. Remove the stems, seeds, and skin from the peppers and dice the flesh. Set aside.
- If you're making this for breakfast, to accompany biscuits and your very favorite breakfast meat, fry up the bacon or sausage in a cast iron skillet over medium heat. Remove all but two tablespoons of fat from the skillet. (Or, if you're making this with butter, skip the meat frying, and just melt two tablespoons of butter in a skillet over medium heat.)
- Add the onions to the pan and cook for about 5 minutes, until they're soft and sweetly caramelized around the edges. Sprinkle two tablespoons of flour into the pan and stir for about a minute, so that the raw flour cooks off and the roux takes on a golden brown color.
- Add the milk to the pan and stir to combine. Add the diced chiles. Bring the mixture to a boil, and then simmer for 3-5 minutes, stirring constantly, until the gravy is thick and creamy. Season to taste with plenty of kosher salt (I used a little more than a teaspoon) and enjoy with your favorite starchy treat!
- Your Best Chili Pepper Recipe Contest Finalist!
- This recipe was entered in the contest for Your Best Gravy
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
almost 2 years ago WileyP
Well, DUH, ariwlleclementine! Of *course* that is going to be a top drawer gravy! I'm so angry at myself for not figuring something like that out that I'm not going to speak to myself for a week! Thanks for waking me up!
almost 2 years ago arielleclementine
Haha! Thank you! I hope you like it!
almost 2 years ago WileyP
Yup, your Green Chile Country Gravy was just *great*, received gold stars from everyone at the table and gets an honored place in my recipe book! I made country fried boneless pork chops, green beans, corn and bacon-pepper drop biscuits, serving the chops on a bed of your gravy. There was also more gravy to pass around, and there wasn't enough of it left to coat a saltine! Thanks so much for posting this, ac!
almost 2 years ago sexyLAMBCHOPx
WileyP- Damn, I wish I was at that meal - sounds so good!
almost 2 years ago Bevi
Congrats on the Silver!
almost 2 years ago arielleclementine
Thank you!!
almost 2 years ago Sagegreen
Congrats on being runner-up.Your recipe is delicious.
almost 2 years ago arielleclementine
Thanks sweet friend :)
almost 2 years ago sdebrango
Suzanne is a trusted source on General Cooking.
Congratulations on being runner up, I thought your recipe was outstanding!
almost 2 years ago arielleclementine
Thanks so much! We ate your flank steak sandwiches for dinner the other day- they were incredible! One of my very favorite sandwiches!
almost 2 years ago sdebrango
Suzanne is a trusted source on General Cooking.
Thank you so much, I am going to make your recipe this weekend, weather will be a little cooler. I can't wait to try it. White gravy is so delicious, my Mom used to make it with chicken fried steak and pork chops. I can't wait for the weekend, I am so happy you liked the sandwich,
almost 2 years ago arielleclementine
Thank you so much! I hope you like it :)
almost 2 years ago BlueKaleRoad
Congratulations on being runner up! This is a lovely recipe.
almost 2 years ago arielleclementine
Thanks so much, BKR :)
almost 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Congrats on runner up! Both recipes this week were such keepers!
almost 2 years ago arielleclementine
That's so nice! Thank you :)
almost 2 years ago Wellarded
This + chorizo = here I come!
Thanks for the great idea!
almost 2 years ago arielleclementine
sounds amazing! i hope you like it :)
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
I've never been much of a b&g fan, but you just might convert me. Warm congratulations on your win.
almost 2 years ago arielleclementine
thanks, boulangere!
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
You're my #1!
almost 2 years ago arielleclementine
You're so sweet- thank you :)
almost 2 years ago LocalSavour
I choose bacon fat for this = breakfast of champions. YUM!
almost 2 years ago arielleclementine
Thanks friend! We had this for dinner tonight with breakfast sausage from Kocurek Charcuterie- that stuff is mighty fine.
almost 2 years ago latoscana
arielleclementine: As of today, the Hatch roasting season has commenced!
almost 2 years ago arielleclementine
huzzah! i'm off to stock my freezer!
almost 2 years ago arielleclementine
thanks again for your lovely comments! i heart food52ers :)
almost 2 years ago Waverly
Sounds fantastic!
almost 2 years ago TinaMiB
Two of my favorite things.... Green Chilis and Country Gravy.... I will be in heaven when I make this!!
almost 2 years ago lakelurelady
Congratulations. The gravy looks amazing. My biscuit and gravy loving husband would scarf this up in no time.
almost 2 years ago BlueKaleRoad
Congratulations! This gravy sounds amazing!
almost 2 years ago a la Alison
Congrats to you too, looks great!
almost 2 years ago NM Expats
A note of clarification here: Hatch Green Chile refers to the locale, not to a variety of chile. Thus "Hatch Chile" is "New Mexico Chile" but not necessarily vice-versa. Most Hatch Green Chile is of the variety known as "Big Jim," but there are others as well. Sadly, for those of us living out-of-state, we tend to make do with Poblanos, but it just ain't the same! Nothing, but NOTHING compares to the aroma & taste of fresh roasting/roasted New Mexico Green Chile on a clear September morn!
Oh, and by the way, great recipe! :)
almost 2 years ago arielleclementine
thanks for the info- i didn't know that! we have a fabulous grocery store in austin that has a hatch festival every august where they roast tons of the chiles in big cages outside the store. i completely agree that the smell of the roasting chiles is an undeniable delight :) i'm going to try to find out what variety of hatch peppers they're roasting this year!
almost 2 years ago sexyLAMBCHOPx
Congrats from a gravy drowning fool! Good luck!
almost 2 years ago arielleclementine
thank you all so much!! this is such an unexpected and wonderful surprise!
almost 2 years ago aargersi
Abbie is a trusted source on General Cooking.
Yay Arielle! SO happy to see you as a finalist, what a great recipe!!!!!