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Author Notes: Bob and I used to compete over a lot of things--including how hot we could stand New Mexican green chile sauce. This is the way we used to make it over beers and a hot stove. NM green chiles have a short season, but you can freeze the roasted chiles and make this sauce as the snow comes down. The photo here is a roasted turkey thigh, but you can use the sauce for enchiladas, chilaquiles, eggs, or whatever you fancy. If it's too hot for you, add more chicken broth and use fewer chiles, omitting the seeds. In beloved memory, to my dear friend Bob. —Tashipluto
Makes 3 cups
- 4 Roasted New Mexican green chiles
- 1 Medium sized onion
- 2 Garlic cloves
- 1 teaspoon Ground coriander
- 1/2 teaspoon Ground cumin
- 1/2 teaspoon Oregano
- 1 teaspoon Corn starch
- 1 teaspoon Salt
- 2 + cups Chicken broth
- 2 tablespoons Vegetable or olive oil
- Ground black pepper to taste
- Chop green chiles, about 1/2 inch dice. If you want less heat, remove the seeds from the chiles. (We would never dream of doing this!). Chop onions, same size. Mince garlic
- Heat oil in a cast iron 12in pan, over medium heat. Add onions and sauté until soft (@5 min)
- Add garlic, coriander, and cumin. Sauté for one minute. add chopped green chiles. Sauté another minute, add salt, oregano, and ground black pepper to taste.
- Add chicken broth, bring to a boil, then lower heat and simmer for 5 minutes. Taste for "hotness" and add more broth if too hot.
- Stir in cornstarch, making sure it dissolves completely. Continue to simmer over low heat for another 5 minutes.
- Check for seasoning. Use as a sauce to roast turkey, enchiladas, eggs, whatever.