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A classic Southwestern sauce with roasted green chiles, onions, and garlic, simmered in a savory broth. Perfect for smothering burritos, enchiladas, or eggs. This versatile sauce brings the authentic taste of New Mexico to your kitchen.
Roast and prepare the chiles. Set your oven broiler to high. Place the whole chiles on a baking sheet. Broil for 5-8 minutes, turning once, until the skins are blackened and blistered all over. Immediately transfer the hot chiles to a bowl and cover tightly with plastic wrap, or place them in a paper bag and seal. Let them steam for 10 minutes. Once cool enough to handle, peel off the skins, remove the stems and seeds, and roughly chop the chile flesh.
Sauté the aromatics. In a large saucepan or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-6 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Make the roux and build the sauce. Sprinkle the all-purpose flour over the onions and garlic. Stir constantly and cook for 1 minute to toast the flour. Slowly pour in the broth while whisking continuously to prevent lumps from forming. Bring the mixture to a simmer.
Simmer the sauce. Stir in the chopped roasted chiles, ground cumin, dried oregano, salt, and black pepper. Reduce the heat to low, cover partially, and let the sauce simmer gently for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent it from sticking to the bottom.
Finish and serve. Taste the sauce and adjust seasoning with more salt or pepper if needed. Serve warm over enchiladas, burritos, eggs, or as a base for stews.
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A classic Southwestern sauce with roasted green chiles, onions, and garlic, simmered in a savory broth. Perfect for smothering burritos, enchiladas, or eggs. This versatile sauce brings the authentic taste of New Mexico to your kitchen.
This southwest recipe takes 40 minutes to prepare and yields 4 servings. At 271.4 calories per serving with 27.62g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or brunch.
Ensure you use vegetable broth instead of chicken broth to make this sauce completely vegan.
Replace the all-purpose flour with a gluten-free flour blend, or thicken the sauce at the end with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water).
For extra heat, add one or two finely chopped jalapeños or a pinch of cayenne pepper along with the garlic.
To turn this into a heartier Chile Verde, brown 1 lb of cubed pork shoulder before sautéing the onions. Add the pork back to the sauce and simmer until tender.