Green Chile Gravy OR Sauce

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Green Chile Sauce/Gravy Served

Hatch Green Chile Sauce/Gravy
Hatch Green Chile Sauce/Gravy | Source

Green Chile Gravy OR Sauce

This is a versatile sauce or gravy that will enhance everything from meats, rice, potatoes, eggs, as well as the more traditional enchiladas and tacos.

It is a cooking adventure that combines the know how of good old Midwestern USA gravy with the unique flavors of the traditional New Mexico Hatch Chile.

I would compare it to many other fine green chile sauces.

It is a recipe that I came up with for a multitude of uses. Here you will see it on chicken thighs with brown rice, however, it is very suitable for enchiladas, eggs, mashed potatoes, burritos wet style, and almost anywhere else you think it would work. Use it like gravy or use it like a green chile sauce. It works.

This is my version of loving all things green chile New Mexico fusion cooking.

Notes on the Recipe:

The most important part of the recipe is to work with a quality roasted and peeled green chile. If you cannot get freshly fall roasted New Mexico Green Chiles, then use the frozen variety. Canned would be my last choice BUT would beat NEVER having green chiles! It is readily available in the southwestUSAbut not so much in other parts of theUSA. When inMichigan, for example, I could not find it. I used canned chiles but again my advice is to try and find a frozen New Mexico HatchChileproduct.

Hatch Chile is a superior product. Your dish will be second rate if you do not use the Hatch chile.

Cook Time

Prep time: 20 min
Cook time: 20 min
Ready in: 40 min
Yields: 4 servings

Ingredients

  • 6 chicken thighs, fat trimmed off, boneless and skinless
  • 2 T. flour
  • 1 t. salt
  • 2 T. Monterey Chicken Seasoning
  • 2-3 T. cooking oil
  • Sauce Ingredients: second step
  • 1 13 ounce tub frozen Hatch Green Chiles
  • 1/4 cup chopped onions
  • 3 C. chicken broth
  • 1 C. COOL water, mixed with
  • 4 T. Wondra Brand Flour
  • 1 -2 t. Cumin powder
  • 1 -2 t. onion powder, NOT salt
  • 1-2 t. garlic powder, NOT salt
Cooking steps
Cooking steps | Source

Smells GREAT!

Final steps to making the sauce/gravy.
Final steps to making the sauce/gravy. | Source

Instructions

  1. Chicken: I use a plastic bag to shake the coating into and then shake each chicken piece individually in the plastic bag until it is coated. Fried in hot soybean oil until nice and crispy and done. Rest the hot chicken in a low heated oven; on a rack in a cookie pan
  2. Gravy OR Sauce: Heat the pan and oil to smoking hot. Add the chicken, giving each piece room, do not nestle them when you first place them in the pan. IMMEDIATELY turn the pan to medium. Once the chicken has cooked enough to make a crust it will release from the pan and you can then turn the pieces over. (Experiment on this as you will get it, I promise!)
  3. Gravy OR Sauce Continued: Fry the onion in the Dutch oven in all those lovely bits of chicken flavor. Add the chicken broth and stir until nice and hot Add the green chiles and heat to boiling. Immediately lower pan heat to simmer and cook for about 4-5 minutes. Take the pan heat back up to boil Add the water and Wondra Flour mixture in a bit at a time. Stir in the mixture and bring back to boiling. This should take 4-5 times adding the mixture a bit at a time. Be sure to follow the instructions on the Wondra container as this is the ONLY way to not have lumpy gravy/sauce. Now let the gravy (or sauce) boil about 2-3 minutes while you constantly stir. This makes sure the flour is cooked. Serve

Autumn Roasting

Green Chile Season
Green Chile Season | Source

What makes New Mexico Hatch Chile so special?

The weather, the land, the soil, the sun, the seasons, and the hard work of thousands of Hatch Chile Pepper connoisseurs help to make this one of the most flavorful tastes known. It is hard to convince people unless they are able to taste the freshly roasted peppers. The frozen ones work but there is nothing like the autumn roasted peppers in New Mexico. It is an aroma known to nearly everyone in New Mexico. Every grocery store roasts them outside the front doors in the autumn. Here is a web site with this plus more information, if you want more: http://www.nmchili.com/chili_history.htm

TheNew MexicoStateUniversityhas developed dozens of chile peppers in many sizes and colors. The Chile Pepper Institute is housed on the main campus ofNew MexicoStateUniversityinSocorro,New Mexico.

Buy the stuff from the source. It is a unique and delicious treat.

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Comments 1 comment

sdzulu 4 years ago

Very good green chile flavor.

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