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&MA&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
  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!
Jump to Comments (73)

Tags: pork, spicy

Comments (73) Questions (0)

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about 3 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!

Henrykiss

about 3 years ago arielleclementine

Haha! Thank you! I hope you like it!

2007-09-11e-s4

about 3 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!

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about 3 years ago sexyLAMBCHOPx

WileyP- Damn, I wish I was at that meal - sounds so good!

Cakes

about 3 years ago Bevi

Congrats on the Silver!

Henrykiss

about 3 years ago arielleclementine

Thank you!!

Bike2

about 3 years ago Sagegreen

Congrats on being runner-up.Your recipe is delicious.

Henrykiss

about 3 years ago arielleclementine

Thanks sweet friend :)

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Congratulations on being runner up, I thought your recipe was outstanding!

Henrykiss

about 3 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!

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about 3 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,

Henrykiss

about 3 years ago arielleclementine

Thank you so much! I hope you like it :)

Fb

about 3 years ago BlueKaleRoad

Congratulations on being runner up! This is a lovely recipe.

Henrykiss

about 3 years ago arielleclementine

Thanks so much, BKR :)

Sausage2

about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congrats on runner up! Both recipes this week were such keepers!

Henrykiss

about 3 years ago arielleclementine

That's so nice! Thank you :)

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about 3 years ago Wellarded

This + chorizo = here I come!

Thanks for the great idea!

Henrykiss

about 3 years ago arielleclementine

sounds amazing! i hope you like it :)

Dscn2212

about 3 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.

Henrykiss

about 3 years ago arielleclementine

thanks, boulangere!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

You're my #1!

Henrykiss

about 3 years ago arielleclementine

You're so sweet- thank you :)

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about 3 years ago LocalSavour

I choose bacon fat for this = breakfast of champions. YUM!

Henrykiss

about 3 years ago arielleclementine

Thanks friend! We had this for dinner tonight with breakfast sausage from Kocurek Charcuterie- that stuff is mighty fine.

Debbykalk-photo

about 3 years ago latoscana

arielleclementine: As of today, the Hatch roasting season has commenced!

Henrykiss

about 3 years ago arielleclementine

huzzah! i'm off to stock my freezer!

Henrykiss

about 3 years ago arielleclementine

thanks again for your lovely comments! i heart food52ers :)

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about 3 years ago Waverly

Sounds fantastic!

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about 3 years ago TinaMiB

Two of my favorite things.... Green Chilis and Country Gravy.... I will be in heaven when I make this!!

Stringio

about 3 years ago lakelurelady

Congratulations. The gravy looks amazing. My biscuit and gravy loving husband would scarf this up in no time.

Fb

about 3 years ago BlueKaleRoad

Congratulations! This gravy sounds amazing!

Alaawesomesauce

about 3 years ago a la Alison

Congrats to you too, looks great!

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about 3 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! :)

Henrykiss

about 3 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!

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about 3 years ago sexyLAMBCHOPx

Congrats from a gravy drowning fool! Good luck!

Henrykiss

about 3 years ago arielleclementine

thank you all so much!! this is such an unexpected and wonderful surprise!

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about 3 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!!!!!

Me

about 3 years ago wssmom

Nice indeed! Congrats!

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about 3 years ago gingerroot

Hooray! This sounds amazing, so glad to see it is a finalist!

Cakes

about 3 years ago Bevi

Congrats! I missed this the first time.

Sausage2

about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Woowoo! I knew this was the gravy for me!

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about 3 years ago Midge

Yay arielleclementine! So glad this is a finalist.

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Congratultions on being a finalist, this sounds so delicious!

Lobster_001

about 3 years ago nannydeb

Woohoo! Congrats on being a finalist!

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about 3 years ago Muffin Tin

Fabulous. I shall be making this next week when I am in Louisiana for my mother's wonderful biscuits.

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about 3 years ago Panfusine

Congratulations!!, This gravy sounds Divine!

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Congrats, ac! This gravy sounds A*W*E*S*O*M*E!

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I'm not generally a biscuits and gravy girl - I was raised believing gravy was for meatballs...or reindeer - but I can definitely see this making a total convert out of me. This looks sooo good.

Henrykiss

about 3 years ago arielleclementine

sorry i missed this comment earlier, fiveandspice! thanks so much!

Hib_kitchen

almost 4 years ago MyCommunalTable

I made biscuits this morning and my son made a traditional sausage gravy. I have not had this since I left Missouri 20 years ago. We added roasted poblano peppers to the gravy today because of your inspriation. Thanks. It turned out sooo delicious. We ate like kings!

Henrykiss

almost 4 years ago arielleclementine

you made my day! thanks!

Hib_kitchen

almost 4 years ago MyCommunalTable

Sounds fabulous. I saved the recipe and it will be made. I have poblanos in the fridge that just did a little jump because they now know where they are headed.

Henrykiss

almost 4 years ago arielleclementine

hooray! thank you so much :) i really hope you like it!

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almost 4 years ago jvsjr

i think i've found this sunday's brunch. some fruit should stave off the heart attack for at least another week.
looks delicious and i can't wait to make a batch. thanks.

Henrykiss

almost 4 years ago arielleclementine

haha! thank you! and yes- an anti-artery-clogging side is probably a solid idea!

Kay_at_lake

almost 4 years ago Kayb

I'd'a never thought of green chiles in gravy. Absolute brilliance!

Henrykiss

almost 4 years ago arielleclementine

haha! thanks! i can't claim credit for this idea though- several austin restaurants serve similar gravies. In fact, when i was in Dallas for work a while ago, the Internet Cooking Princess recommended a fabulous restaurant called Tillman's Roadhouse where I had a delicious chicken-fried hanger steak with poblano cream gravy. so fun!

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almost 4 years ago ENunn

I want this right now.

Henrykiss

almost 4 years ago arielleclementine

haha! thanks! come on over!

Summer_2010_1048

almost 4 years ago Midge

Maybe not over turkey, but leftover stuffing? I think you've got a real contender here.

Henrykiss

almost 4 years ago arielleclementine

that's very sweet of you! thanks, Midge :)

Newliztoqueicon-2

almost 4 years ago Lizthechef

I forgot - Thumbs Up!

Henrykiss

almost 4 years ago arielleclementine

yay! thanks!

Newliztoqueicon-2

almost 4 years ago Lizthechef

Boy, does this look delicious - love those chiles in the gravy, and I have roasted Hatch chiles in the freezer...

Henrykiss

almost 4 years ago arielleclementine

thank you! and hooray for hatch chiles in the freezer- they are so wonderful!

Bike2

almost 4 years ago Sagegreen

Love your tag, too!

Henrykiss

almost 4 years ago arielleclementine

haha! thanks :) i never know what to put there!

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almost 4 years ago dymnyno

I think yum and yummy are overused expressions, but not in this case!

Henrykiss

almost 4 years ago arielleclementine

thanks so much, dymnyno!

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Whoa. Looks ridiculicious. Sconeboy wants to visit Texas cause he says "they have fried stuff. And their meat is outstanding." Looks like this gravy's right up there, too!

Henrykiss

almost 4 years ago arielleclementine

thank you! i heart the term 'ridiculicious', and Sconeboy sounds like a genius. texas would love to have you!

036

almost 4 years ago aargersi

Abbie is a trusted source on General Cooking.

YUM! Looks super tasty! Hey we should have a brunch potluck. And you should make this. The breakfast meat version.

Henrykiss

almost 4 years ago arielleclementine

thanks friend! i think a brunch potluck is the greatest idea in the history of the world. it would give us an excuse to eat copious amounts of your jam! and nannydeb's butternut muffins!