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Author Notes: New Mexico comes in two (actually three, but that's for another time) colors: Red or Green. When a server takes your order in New Mexico, 80% of the time they will ask "you want that with red or green?" It is the State's official question. This is the "green" half.
This sauce is a great enchilada sauce, a condiment on top of hamburgers or steaks or pork chops, a dip for chicken nuggets, a sauce for huevos rancheros or as a smoothie. Just kidding about the smoothie. —WileyP
Makes 4 cups
- 2 tablespoons lard (use shortening or oil if you must, but it's not the same)
- 1/4 medium white onion, finely chopped
- 3 medium cloves of garlic, chopped
- 2 tablespoons all-purpose flour
- 4 medium new mexico #6 or big jim chiles, roasted, peeled and finely chopped (about 1 pound or 2 cups) (or a 13-ounce container frozen diced green chiles) (or 3 4-ounce cans of diced green chiles)
- 1 1/2 cups good water or low-sodium chicken broth
- 1/2 teaspoon kosher salt (omit if your broth is not low-sodium)
- 1/2 - 1 pounds shredded prok or beef (optional)
- In a heavy bottomed skillet over medium heat, heat the lard until it is shimmering but not yet smoking. Sauté the onion until it has softened and become translucent, about 4 minutes. Add the garlic and stir until it is nice and fragrant, about 1 minute. Add the flour and mix it in well, stirring constantly for at least 2 minutes to cook out the flour-y taste.
- Add in the green chiles, water (or stock), and salt and simmer the sauce uncovered, stirring often for 20 minutes, until most of the liquid has evaporated and the sauce has thickened slightly.
- Serve the sauce hot over or under your southwestern meal. Kept in an air tight container, this sauce should last a week or more in the refrigerator. It freezes well.