Green Chili Sauce

Serve this sauce at any meal. At breakfast serve over eggs or potatoes.Use it over tamales, burritos, in enchiladas, or over grilled meats and roasted potatoes for lunch or dinner.

Dovetailing Tip: Freeze any leftover sauce. When ready to use, thaw and heat.

Yield: 2 cups
Prep Time:
Cook Time:
Total Time:


1 tablespoon vegetable oil
1/2 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons flour or 2 tablespoons whole wheat flour
1/4 teaspoon ground cumin
salt and pepper, to taste
1 1/2 cups pork stock or chicken stock
1 cup chopped roasted and peeled new mexico pepper, or frozen or canned
1/4 teaspoon dried oregano


In a medium sauce pan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).

Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes.

Stir in the stock and simmer until thick and smooth.

Stir in the chiles and oregano.

At this point you may cool, and store in refrigerator, covered, for up to one day.

To serve, heat thoroughly.


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