MJ's Kitchen
New Mexico Green Chile Sauce Recipe

Ingredients
1 tsp. cumin seeds, toasted (or 1/2 tsp. toasted ground cumin)*
1 tsp. coriander seed, toasted (or 1/2 tsp. toasted ground coriander)*
2 Tbsp. canola oil
1 medium onion, finely chopped
4 large cloves garlic, minced
2 Tbsp. flour
2 cups water
2 cups chopped green chile
1 tsp. dried oregano
½ tsp. salt or to taste

*If you use seeds, you will only be using 1 tsp. of the toasted, ground mixture.
Instructions

1. To toast the cumin and coriander seeds, heat a heavy skillet over medium heat. Add the coriander. Shake frequently until the seeds become aromatic, about 2 to 3 minutes. Add the cumin and toast, shaking the pan frequently for about 2 minutes or until the seeds are toasty brown. Transfer to a mortar or spice grinder and grind to a powder.
2. In a heavy saucepan, heat the oil over medium-low heat. Add the onion and the garlic. Cook, stirring occasionally, for about 5 minutes or until the onion is soft.
3. Add the flour and stir to incorporate the flour into the oil and to coat the onion.
4. Slowly stir in 1 cup of water to blend the water with the flour and to prevent lumping. Add the rest of the water, 1 tsp. of the cumin/coriander spice mixture, oregano, and 1/2 tsp. salt.
5. Bring to a boil then reduce heat for a low simmer. Simmer for 15 minutes.
6. Use immediately or within 3 to 4 days. Freeze after that. It freezes quite well!

Once it's made you can pour over and use it in numerous dishes!

Smother your favorite burrito, enchiladas, stuffed sopapilla, tamale, or rellenos with chile sauce.

Add to soups, stews, a bowl of beans, or posole’. I love making a pot of pintos or black beans and topping with green chile sauce!

Pour over eggs, cornbread (for a little southern-southwest fusion), chicken, a steak, or pork.

Braise chicken, beef, or pork in a pot of green chile sauce.
about 2 weeks ago · Report

MJ's Kitchen
Forgot to say when to add the chile! Add it after you add all of the water. You could use chicken stock instead of water, but I've done both - and with good NM chile - water is just fine!! I was also asked by someone if the chile was roasted and peeled first - absolutely!