08/17/2026
NEW MEXICAN GREEN CHILE š¶ļø
Taking a little break from bag making because itās Hatch Green Chili season! My recipe is a more traditional New Mexican recipe vs the Colorado style most people here in Nebraska and Midwest are familiar with.
New Mexican green chile is traditionally made as a sauce, with meat added later if you want it. Colorado-style green chile is more commonly cooked with the meat right in it like pork, I like the Option of adding meats later so I choose the sauce style. It also freezes great. Now go grab some green chilis and roast those suckers on a grill or Iāve even used my gas stove just lay them on the burner to char the skin. Let them cool and peel that skin and dice them up and your all set can also freeze the diced chilis for use later they do get hotter over time just an FYI
YOUāLL NEED:
ā¢ Ā½ small onion, diced
ā¢ 2ā3 Tbsp minced garlic
ā¢ Ā½ stick butter
ā¢ 1 Tbsp beef or bison tallow
ā¢ 1 cup diced green chiles
ā¢ Flour, enough to lightly coat everything
ā¢ 2 cups warm water
ā¢ 2ā3 Tbsp chicken or beef bouillon
ā¢ About Ā½ can diced tomatoes
ā¢ 1 Tbsp tomato paste
ā¢ Cumin, garlic salt & pepper to taste
TO MAKE IT:
SautƩ the onion and garlic in the butter and tallow until fragrant.
Add the green chiles and sautƩ for another minute or two.
Sprinkle with enough flour to lightly coat everything. Cook for a few minutes to get rid of the raw flour taste.
Slowly stir in 2 cups warm water and 2ā3 tablespoons bouillon. I use chicken or beef depending on what Iām serving the chile with.
Let it simmer until it starts to thicken, then add the diced tomatoes and tomato paste.
Season with cumin, garlic salt and pepper to taste and let everything simmer together.
Thatās it. š¶ļø
Use it as a sauce over burritos, enchiladas, eggs, potatoes or just about anything that needs a little New Mexico in its life.
And yes... I measure most of this with my heart. š
