NEW MEXICO–STYLE CHILE SAUCE
Whether made with fresh or dried chiles, this sauce is perfect on top of enchiladas and Huevos Rancheros, or diluted with water or stock and used as a braising liquid for cubes of pork shoulder. Although it is not traditional, we sometimes substitute a can of Mexican lager for some of the water or stock.
If desired, you may use 2 ½ ounces dried whole New Mexico chiles instead of chile powder. Remove their stems and seeds, roast them, break them into pieces, and add with the liquid. Simmer for 15 minutes as directed below, then puree in a blender until completely smooth (note that if using dried chiles, the sauce won’t thicken to a gravy-like consistency until after pureeing).
Heat in a large skillet over medium heat:
- 2 tablespoons vegetable oil, bacon fat, or lard
Add and cook, stirring, until softened, about 5 minutes:
- 1 medium onion, finely chopped
Add and cook 1 minute more:
- 2 garlic cloves, minced
Stir in and cook for 1 minute:
- ½ cup red or green New Mexico chile powder
Stir in:
- 3 cups water, beef stock, or chicken stock
- ½ teaspoon salt
- ½ teaspoon dried oregano
Bring to a simmer, then reduce the heat to maintain a slow bubble. Cook, stirring frequently, until thickened to a gravy-like consistency, about 15 minutes. Season to taste with:
- Salt
One of our favorites for Huevos Rancheros.
Have ready:
- 1 ½ pounds Hatch, NuMex, or Anaheim green chiles, roasted, or 1 ½ cups canned or jarred green chiles, drained
Peel, seed, and chop the roasted chiles. Prepare version I through sautéing the onion and garlic. Stir in:
- 2 tablespoons all-purpose flour or 3 tablespoons masa harina
Add the roasted chiles instead of the chile powder. Add only 2 cups water or stock, and season as directed. Increase the heat to medium-high and simmer until thickened, about 5 minutes.