Description
A flavorful and authentic green chili gravy that’s perfect for Southwestern and New Mexican dishes. This homemade recipe uses roasted green chiles for a smoky depth and a rich, savory taste.
Ingredients
Scale
- 1 pound fresh green chiles (Hatch, Anaheim, or Poblano)
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil or vegetable oil
- 2 tablespoons all-purpose flour
- 2 cups chicken or vegetable broth (low sodium preferred)
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano (Mexican oregano preferred)
- Salt, to taste
- Black pepper, to taste
Instructions
Step 1 – Prepare the Chiles
- Roast the chiles under a broiler, on a grill, or over a gas stovetop until the skin is blistered.
- Place the roasted chiles in a bowl and cover with plastic wrap for 15 minutes to steam.
- Peel the skins, remove stems and seeds, then chop into small pieces.
Step 2 – Sauté the Aromatics
- Heat oil in a saucepan over medium heat.
- Add chopped onions and sauté until soft (about 5 minutes).
- Stir in minced garlic and cook for another minute.
Step 3 – Make the Roux
- Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes.
- This will help thicken the gravy.
Step 4 – Add Broth and Spices
- Slowly whisk in the broth, stirring continuously to avoid lumps.
- Add cumin, oregano, salt, and black pepper.
- Bring the mixture to a simmer.
Step 5 – Add the Chiles
- Stir in the chopped roasted chiles, combining well with the sauce.
- Simmer on low heat for 15-30 minutes, stirring occasionally.
- Adjust thickness with additional broth if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sauce, Gravy
- Cuisine: Southwestern, New Mexican
Nutrition
- Calories: 90 kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Green Chili Gravy