New Mexican Hatch Green Chile Sauce

Hatch Green Chile Sauce
(For Enchiladas, Tamales, Etc.)
 
For this recipe I like to buy my Hatch green chiles from the freezer section if they are out of season here in New Mexico.  I also make sure they only have one ingredient – frozen green chiles.  You can alternatively use two 4 oz cans of green chiles (drained and chopped).

*Hatch chiles are harvested here in New Mexico during a short six-week period in late summer.
 
Key:
Palm = roughly a tablespoon
Pinch = roughly a teaspoon
 
Seasoning a matter of taste and freshness.  It’s best to play around with the seasonings to find out how you like it best.  What you see here is just a suggestion – based on what my family likes.
 
Ingredients:
1 ½ cups green chiles (roasted, peeled, seeded, and chopped)
1 small white onion, finely chopped
2 tbs of fat (I prefer bacon grease, butter, or olive oil)
1 jalapeño, finely chopped (can also be roasted, peeled, and seeded)
3 cloves garlic, finely chopped
pinch garlic salt or any other seasoned salt you like
    (creole salt works well here too)
palm of onion powder
pinch of cumin
large tsp wet chicken bouillon (*I like Better Than Bullion)
1 cup boiling water
pinch dried oregano
pinch (or more) of cayenne
½ cup cold water
2 palms of flour (I use non-enriched organic because it's easier on our tummies)

Directions:
Saute the onion for tenish minutes in your choice of fat, then add in the seasonings with the chopped garlic.  Cook another fiveish minutes, then throw in the chiles, chicken bouillon, and the boiling water (I like to use an electric kettle to bring my water up to temp – but you could use room-temp water just fine).
 
Let the chiles cook (on medium), and cook, and then maybe another minute or two – until they’ve been cooking for at least 15 minutes - stirring occasionally.  Do not let the water evaporate away, however, so don’t cook your chiles more than 30 minutes and replenish water as needed.

Now, stir your 2 palmfuls of flour into the ½ cup cold water and then add to the boiling mixture while vigorously stirring.  Let cook another 5-10 minutes (stirring frequently) to fully incorporate the flour.

Now try a taste.  How does it look and taste to you?  You can adjust any of the seasonings at this point, and then cook on low an additional five minutes to blend, stirring frequently. 

Remember you are making something you want to eat - so PLEASE ADJUST as you see fit.

By now you should have a wonderfully chunky Hatch green chile sauce you can use on tacos, tamales, enchiladas and so much more.

However, I prefer to let mine cool for half-an-hour and then blend it in a food processor until it’s smooth.

Makes 2 cups.
 
Give it a try and let me know how it goes in the comments.
 
Salud!
 
*Better Than Bullion is one of a very few brands I use frequently and (so-far) trust.  It is a recipe saver and super easy to keep on hand.


Fun Articles About Hatch Green Chiles:
How Hatch Chile Season Became the Pumpkin Spice of the Southwest: https://www.bonappetit.com/story/hatch-chile-season

5 Reasons You Need to Get Your Hands on Hatch Chile Peppers Right Now:  https://spoonuniversity.com/news/hatch-chile-peppers

Nutritional Benefits:
 
Hatch Chiles: 
Calcium - muscles (including your heart) need calcium to function
Iron - transports oxygen & aids in DNA synthesis
Magnesium - involved in over 300 chemical reactions in the body, increases energy, elevates mood
Phosphorous – moves muscles and keeps bones and teeth strong
Potassium – regulates fluids in the body, relays nerve impulses
Niacin – boosts brain function, improves skin health
Folate – makes and repairs DNA, helps cells grow, produces proteins

*According to the Dallas Morning News one medium Hatch chile pepper has as much vitamin C as six oranges

**Hatch green chiles can also trigger the “thermodynamic burn” – where you can actually speed up your metabolism.
 

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