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Hatch New Mexican Green Chile Sauce

BarbaraBarbara Shulman
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Yield: 4 cups

Save this recipe 19
Save this recipe 19
Yield: 4 cups


  • 3 tablespoons corn oil
  • 2 tablespoons all-purpose flour
  • 1 cup onion -- chopped
  • 2 teaspoons minced garlic
  • 2 cups Roasted New Mexican green chilies -- peeled/seeded/chopped
  • 2 cups beef broth
  • 1 teaspoon salt
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  • 1

    1. In heavy-bottomed sauce pan, saute onions in corn oil until they begin to brown.

  • 2

    2. Add garlic and cook another 2 minutes.

  • 3

    3. Stir flour in with onions and garlic so that it thickens.

  • 4

    4. Add chopped chilies, beef broth and salt and mix well. Bring to a boil and simmer 10 to 15 minutes to allow mixture to reduce. The sauce should be thick enough to bind chilies and onions together.

  • 5

    Sauce can be refrigerated for three days, or frozen.

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