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The season for Hatch chile roasts is just about over in Southern California, and judging by the speed with which sacks and cases of the New Mexican chile pepper disappeared from hastily constructed outdoor tents, many Orange Countians have stocks of the hot vegetable in their freezer.
The question arises, then: what do you do with Hatch chiles? The simplest answer might be what New Mexicans would call "a pot of green." Below is a recipe for a simple, but piquant, green chile sauce that is equally at home with chunks of pork mixed in, on top of a grilled burger, or hiding a pan of stacked enchiladas.
1/4 c. olive oil
1 medium onion, diced
3 cloves garlic, diced
1/4 c. flour
1 quart chicken stock
16 Hatch chiles, roasted, peeled and chopped
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. ground pepper
1 tsp. salt
1. Fry the onions in the oil over medium heat until soft, about 5 minutes.
2. Add the garlic and cook 1 minute.
3. Add the flour and stir constantly until the lumps are stirred out, then cook 2 minutes.
4. Add the chicken stock, stirring to remove any lumps.
5. Bring to a boil, then reduce to a simmer and add the chiles, spices and salt.
6. Cook for 20-30 minutes, adding water if needed to keep the sauce at a stew-like consistency.
7. Serve hot.