Hatch Green Chile Sauce

This recipe makes 5-6 cups of Sauce. I used about half in these Chicken, Kale and Artichoke Enchiladas and froze the rest for next time.


8-10 Hatch Green Chiles

1 large Yellow Onion, diced

6 cloves Garlic, minced

2 Tbl + more to drizzle on chiles Olive OIl

1 tsp Ground Cumin

1 Tbl Dried Oregano

6 Tbl Flour (I used Brown Rice Flour, but any will do)

2-1/2 cups Chicken Broth


-Place chiles on a baking sheet. Drizzle with olive oil. Broil in oven on high for about 10 minutes until the skins brown and separate, turning half way.


-Once cool enough to touch, peel, de-seed and de-stem the chiles and place in blender. Season with salt and pepper.

-In a heavy skillet, heat olive oil.

-Add Onions and Garlic. Season with salt and pepper. Cook 5-7 minutes until translucent.

-Add Cumin and Oregano. Let incorporate 1-2 minutes.

-Add Flour and Chicken Broth and stir until smooth and thick.

-Transfer to blender with chiles and blend until smooth.


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