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Hatch Green Chile Sauce


  • 3 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups chopped roasted mild green chile, preferably New Mexican or Anaheim, fresh or frozen
  • 2 cups chicken stock
  • 1 teaspoon salt
  • 1 teaspoon ground coriander


  1. in a heavy saucepan, warm the oil over medium heat. add the onion and sauté until well softened, about 5 minutes.
  2. Stir in the garlic and sauté for an additional minute, then add the flour and continue cooking for another 1 or 2 minutes.
  3. Mix in the chile. Pour in the stock and add the seasonings. Bring the mixture to a boil. Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable.
  4. Serve warm with enchiladas or other dishes.

The sauce keeps, refrigerated, for about 5 days and freezes well.

Source: The Border Cookbook by Cheryl Alters Jamison and Bill Jamison

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