Green Chile Country Gravy

By • October 31, 2010 73 Comments

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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. - arielleclementinearielleclementine

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&MThe Editors

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
  1. 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.
  2. 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.)
  3. 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.
  4. 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!

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