Green Chile

Green chile is fruity and spicy and a staple in New Mexican dishes.

Most New Mexican chiles are not very hot, but if you don’t like the spice, you can use a milder chile like a poblano. The veins in chile is the spicy part of the chile but if you remove it in a roasted chile, you won’t have much pepper left.

If you aren’t in New Mexico, you can order chile from Chile Monster. Please do not use canned green chile, your mouth will be really sad if you eat that.

Green Chile Ingredients
2 lbs roasted green chile (including stems and seeds)
2 Tbl flour 
2 Tbl butter 
½ c chopped onion
2 tsp Better than Chicken Bouillon
2 c water
¼ tsp salt

Green Chile Directions
Run a knife blade side down gently over the green chile to remove the charred layer. Slice off the stem and remove the placenta (the cream colored round part that is connected to the stem where the seeds are attached). If a few seeds are left behind, it’s ok. 

Slice the chile in strips down its length and then cut across to form a rough chop.

In a sauce pan on medium low to medium heat, melt 2 Tbl butter. It should melt immediately but not brown. Add 2 Tbl of flour and stir until the flour and butter are smooth and shiny.

Add ½ c of chopped onion and let cook until the onion becomes clear.

Add 2 tsp of Better than Chicken Bouillon and slowly add 2 c of water to the flour mixture while whisking. 

When the liquid no longer has lumps, add the chopped chile and bring the liquid to a boil then simmer (very small bubbles) for about 45 minutes. The liquid should thicken to a gravy consistency.

If it is too thin, bring the liquid to a boil until it thickens. Add more water if it is too thick. Taste. Add more salt if needed.