Cast Iron

Green Chile Country Gravy

October 31, 2010
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

Test Kitchen Notes

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 —The 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
In This Recipe
  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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I have always loved food. My favorite books as a kid always featured food (eg. The Berenstain Bears Get the Gimmies- so much candy!) and I loved cooking shows like Yan Can Cook and The Frugal Gourmet. I started cooking the Thanksgiving dinner for my family when I was 13 years old. I have food52 to thank for inspiring me to come up with my own recipes, as well as for introducing me to a community of fantastic cooks and their amazing recipes. I try my best to cook locally and seasonally, and I tend to prefer straightforward, simple recipes where the ingredients get to shine. I live in wonderful Austin, Texas with my husband, Andy (a video game programmer) and my son, Henry (an 8-month-old who loves to eat).