New Mexican Green Chile is amazing. Spicy and fresh roasted, this chile can't be beat. I prefer using Hatch chiles and I buy them every Fall when they are trucked up here from New Mexico. Some may know this as a green chile sauce but we eat it also as a soup with flour tortillas. It all depends on how thick or thin you make it!
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Green chile is one food that always causes a debate. Especially in Colorado. Where does one find the best green chile?
Is it vegetarian or with pork? Does it use Hatch chiles or other varieties? Is it spicy?
Does it use cornstarch or flour? And what about tomatoes? So many questions and enough to give one a giant headache.
I love green chile but please don't forget about red chile from New Mexico. It's one of my faves, too!
Why I Love New Mexican Green Chile
The first place I ever ate green chile was in Taos, New Mexico.
I love Taos-it's as simple as that. So it only figures that I would think that New Mexican green chile is the absolute best.
(And me being a Colorado girl!) Perhaps it's because I was never raised eating pork and a Colorado green chili recipe contains pork and tomatoes.
I first visited Taos in the Fall, which is chile roasting season. There is something about that aroma that makes one crave chilies.
From there it was just a matter of figuring out my favorite recipe and deciding how many bushels of roasted green chilies to buy.
After the chiles are peeled I always save one to stuff in a fresh tortilla to eat in the car to satisfy my desire.
And often there are fresh tortillas being sold nearby!
Are green chiles spicy?
Let's start dispelling some myths. I like Hatch chiles from Hatch, New Mexico. Hatch chiles are green chiles that are grown in Hatch, New Mexico. Got it?
They can be mild or spicy, it just depends on how long they are kept on the vine.
The riper they are, the spicier they are.
In California the same chile is known as an Anaheim chile, however it tastes completely different because it is not grown in New Mexico!
Somehow, perhaps because of their climate, green chiles are spicy sweet and earthy with a smoky overtone. This is what I'm familiar with.
I can assure you that if you go to the chile stands on South Federal you will find many varieties of chiles.
Though I do love Pueblo chiles, grown in Pueblo, Colorado I like making green chile with Hatch chiles, because Pueblo chiles have great flavor but a thicker skin.
I believe I make my green chile New Mexican style.
This is an unadulterated green chili recipe which means it's simple and to the point!
Green Chile Vs. Green Chili
Chile refers to the chile itself. Chili is made when using chilis and adding seasonings and other ingredients. So technically I am writing about the green chile in the use of making chili!
Chili with an "e" is the actual chile. Chili with an"i" refers to the finished dish!
Ingredients in this Green Chili Recipe
A few notes here: I do not use pork or tomatoes in my chile. If I did it would then become a Denver green chile recipe, but I will save that for another day!
I may or may not use chicken broth.
I do not use tomatoes and if you spy a red color in my photos it is because some green chiles are picked riper than others. This makes them turn red!
I prefer unadulterated chili. In other words, I just want to taste the chile!
If I have frozen chiles I always thaw enough and double this recipe. I serve it on most everything.
Be sure to use it within a week as green chilies that have been roasted and green chili that has been cooked tends to get sour if left too long.
Now just a few simple ingredients:
- Vegetable oil or a flavorless oil
- At least 1 c of white onion, chopped
- Garlic cloves, minced
- Flour
- 2 c roasted, peeled and seeded, chopped mild green chiles
- Ground cumin adds flavor and a hint of earthy sweetness
- Mexican oregano for an herby taste
- Chicken stock (I make this with Better Than Bouillon) Just mix a good spoonful into the hot water or directly into hot soup.
- Salt – you may want to test as the bouillon does give it a nice degree of saltiness
How to peel a roasted green chile:
Roasted chiles must be peeled before using to make green chile.
After they have steamed, hold the chile by the stem and slide your fingers from the top down to the tip.
This should take off the outer layer that looks burnt.
You may need to use a sharp paring knife to get some pieces off, but a little bit never bothered me.
Some are roasted more than others and I have found that there is a skill to roasting peppers.
Too much roasting means too much skin has come off. Too little and the chiles are not as tender.
Once they are peeled, slice off the stem, make a slit on one side of the chile and open the chile up flat. Then slide your paring knife down the chile to remove the seeds and membrane.
How To Make Green Chile
Green chili is made just like you would make gravy.
Saute the onions and add the garlic when the onions get soft. Stir a few minutes until everything smells good.
Whisk in the flour and let cook a few minutes so the raw taste of the flour goes away.
The thickness of the chili is determined by you. Thickening can be done with a bit of flour mixed with water and stirred into a warm broth.
Stir it well so that it doesn’t turn into cooked lumps of flour. Let it cook a bit and it will thicken.
Add the chilies, stock and the cumin and oregano. Bring to a boil and then turn down to low heat and simmer for 30 to 60 minutes or more-covered.
To make a green chile sauce, well that is if you don't want this rustic, glorious texture, merely use an immersion blender to puree the green chile mixture.
This creates a more delicate sauce.
Or cook the green chili longer and let it simmer covered until it softens up and you have a more creamy texture.
You may want to put it through a strainer, because you are bound to have some of the roasted peel in there. And you could stir in some heavy cream for a really luxurious green chile sauce.
However those things never bothered me, so I totally do not do this!
And yes, that's it. Sweet and simple!
How I Use Green Chile Sauce
This green chile recipe can be used as a green chile sauce on enchiladas or tamales and it can also be eaten straight up as soup, with perhaps a flour tortilla on the side.
It can be made thicker or thinner depending on what you are using it for. Merely add more broth or water.
I love green chile sauce over scrambled eggs or to use in chilaquiles.
Perfect over burgers or grilled chicken. Or grilled trout.
Great to use as a topping for queso.
Or as a dip for quesadillas. Poured over tamales.
Do you want me to keep going?
FAQ's
When is Hatch green chile season?
What is green chile sauce?
Are poblanos and green chiles the same?
Fall is the time for green chilies. If you aren’t from the WEST, then you may not be aware of that.
Green chilies are harvested in the fall after they have had plenty of time to grow and get plump, shiny and delicious.
Depending on what variety you buy determines how spicy they will be.
I prefer a mild Hatch green chile from Hatch, New Mexico.
Plus I like to add about 25% hot chilies, also from Hatch, and that way I control the spiciness of my chile.
Some people like green chili really HOT so they make their chili using the spicy variety.
This is my way of warning you to watch out before you taste an unknown chile!
I buy my green chile off the street in bushels from vendors that have driven up from New Mexico.
They actually roast them while you watch which creates that specific chile smell, which to me spells fall.
Really, you should carry your own tortillas so you can wrap one up and eat it right there. Man, they are soooo good.
(The reason you roast them is to take off the skin of the pepper, which can be quite thick.)
If you want, you can do it on a grill, but it saves a step to have someone do it for you.
After they are roasted, you still have to take the skin off, but without the roasting it would be next to impossible.
After the chiles are roasted they are placed in a big plastic garbage bag to steam. This enables one to get the skins off easily.
If you don't have time to peel them when you get home you can keep them in the refrigerator in the tied garbage bag for a few days before you peel them.
How To Roast Chiles in an Air-Fryer
Roasting chiles in an air fryer is so easy. I kid you not. If you don't have someone to roast them for you, the air fryer makes a fast job of it.
Load your basket. Turn it to high and watch carefully because once the skins are wrinkled they are ready to be placed in your plastic bag to steam. You may have to flip them halfway through the process.
Do not over blacken them or you may lose some of the delicious flesh of the chile.
I'd buy an air fryer just for this! Sometimes Whole Foods gets fresh chile before I have a chance to run and buy a bushel. This keeps me satisfied until then.
Roasting chiles is a hot job and as fas as I am concerned requires some skill. Some roast them too much and others not enough.
If they did a good job, be sure to tip them!
It took me a few seasons to really get my green chili the way I like it.
Many books say that what I make is a green chile sauce, however you can use it not just as a sauce, but as a soup like any other.
How to freeze green chiles:
Roasted green chiles are easily frozen in plastic zip lock bags. They do not need to be peeled first to freeze them.
Place about 10 chiles in each bag and squeeze out as much air as possible.
I find this is about how much I use when I need them. If I need more I defrost two bags!
If you can't find fresh roasted green chiles you could always order frozen to keep on hand.
Like I said. Fall is green chile season to me.
Feel free to give me comments on how you make your green chile. I know there are families out there that still have Grandma's recipe.
I did not have that luxury and merely came up with my green chile recipe through trial and error.
I'd love to hear from all of you on your favorite green chile. After all, I do have a half bushel sitting in the freezer!
Need more green chile recipes?
The Famous Denver Burger with Green Chile
Green Chile Chicken Enchiladas
Green Chile and Chorizo Stuffed Bread
Mini Party Green Chile and Cheese Quesadillas
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe Card For Green Chile
PrintRecipe
Green Chile New Mexican Style
- Prep Time: 15 Minutes*
- Cook Time: 30-45 Minutes
- Total Time: 60 Minutes
- Yield: About 4 servings 1x
- Category: Chile/Soup
- Method: Stove Top
- Cuisine: New Mexican American
Description
New Mexican Green Chile made from Hatch chiles is amazing. Spicy or not, this fresh roasted green chile can't be beat.
Ingredients
- 3 T vegetable oil
- 1 large onion chopped (At least 1 c)
- 3 garlic cloves minced
- 2 T flour
- 1 1/ 2 c roasted, peeled and seeded, chopped mild green chiles or use 2 c of your choice of heat level for chili
- ½ c roasted, peeled and seeded, chopped hot green chili
- ½ to 1 t ground cumin or more
- Pinch of Mexican oregano
- 2 c chicken stock (I make this with Better Than Bouillon) Just mix a good spoonful into the hot water or directly into hot soup.
- 1 t salt – you may want to test as the bouillon does give it a nice degree of saltiness
Instructions
Heat oil and add onion. Cook about 5 minutes and add garlic.
Cook another minute and stir in flour. Cook for 1-2 minutes stirring so flour doesn’t burn and also so that it cooks and you don't get a floury taste.
Add chilies. Pour in stock and seasonings. Taste for salt and adjust if necessary.
Bring to boil over medium heat and cook for about 15 to 30 minutes on a low simmer covered.
If you want it thinner add more broth or water and simmer longer if you want your chili a softer texture.
Notes
Chile can also be pureed with an immersion blender if you want a smoother sauce. This makes a great green chili sauce.
Some prefer a chunkier texture which is great for eating as soup with fresh flour tortillas.
Want to make a green chili stew?Add some cubes of pork, corn, and boiled potatoes.
Zach says
Made this today for the family. Ladled over corn tortillas, refrieds, a bit of melted cheese, and a fried egg for some, was divine! Thanks for sharing this. Looking forward to eating the rest with rice and beans.
Abbe says
Zach, you are making me hungry!
Abbey says
I’ve made this recipe twice now and absolutely love it! How would I add pork loin to this?
Abbe says
I would brown the pork that has been cut into large chunks in a few tablespoons of oil to start. Remove after it is browned and begin the original recipes. When you add the green chiles and stock add back the pork cubes. You will want to cook this until the pork is soft and tender which may require more time. Don't worry though, it will be great, but be prepared to add more stock as it cooks if necessary. I love it though when green chile cooks for awhile. It makes for a better texture.
Mary Elizabeth Lamb says
Thank you so much for sharing this recipe. I googled and went through many green chili recipes and wanted one close to what my daddy would make. Unfortunately dad passed away in 2001 and was only 63 and I was not able to get his green chili recipe. This sounds awesome and I'm going to make some today. My daughter loves extremely heated foods (she loves my bison chili as it is extremely 🔥) and her birthday is July 17. So for another surprise if I like (which I'm sure it will be 😋) I'll be sharing with her. Only blessings!!!!!☺️🐑
Abbe says
What a story Mary Elizabeth. I truly hope this recipe lives up to your dad's memory and that your daughter loves it. Make sure to buy the hottest green chilies you can find for her!
Brad in Memphis says
I came for some tips and discovered that we make our green chile exactly like you do.
I have some Hatch's chiles that I bought in Loveland in 2022 (they freeze great) and I ordered some bougie frozen from an online company. The online variety are hot.
Living in the south, we discovered that green chile is a frontrange, regional dish.
To explain it to our southern friends, we call green chile gravy.
Thanks for the tips. And BTW, I love Mexican oregano. It has so much more flavor than the Italian variety.
Abbe says
Thanks for your tips! Yes, this is not Southern food! Gravy is a great description. I always freeze chiles as soon as they become available. Yum!
Scott says
Im making a large batch and canning it
Abbe says
That sounds like a great idea!
Amanda says
this looks so good, I'm just curious how traditionally you would make it into a full meal? I am so used to adding beans into any similar dish, maybe also rice or meat for some more calories but I am curious of the traditional NM way to serve this.
Abbe says
Hi Amanda! We eat it like a soup with flour tortillas for dunking. This is thick and could also be used as a sauce over eggs or chicken, or you could dunk quesadillas in it. Of course, ladeling it over a cheeseburger totally rocks or over enchiladas or burritos.
Amanda says
@Abbe, thank you! Great ideas and I am trying a version tonight
Abbe says
I hope you enjoy!
Steve Marino says
Thank you for this simple recipe. Well, simple to write, not so simple to make it come out right. Chili is always different wherever you go. I remember eating chili in Texas, w/ no beans, just meat and spices. It was the best chili I had ever ate. When I moved to Albuquerque, my wife, who was from there, made what she called green chili stew. That was also the best chili I ever ate! I prefer the green and w/ no meat. Maybe potatoes or rice on the side to fluff it up, or a tortilla.
Growing up in New Orleans, the main dish on Monday was always beans and rice w/ a Creole/Cajun French way of spices. It was often flavored w/ the leftover ham bone from Sunday supper. To make it right was very difficult! Everyone had their own way of making it, and some made it w/ a roux, some w/o.
These very old, traditional dishes are the best of the cultures that inspired them, and carried them forward to the rest of us . Thank you for keeping this important tradition alive.
Abbe says
Thanks Steve. You are right that it is hard making a recipe. Everyone has their own version of what they think a recipe should be. My husband is from Texas, his mom grew up outside of New Orleans, and you know as well as I do that red beans and rice comes from the heart, just as any chili does. Green chile stew is a bit different than this and I have never had one, but in New Mexico, which is one of my favorite spots, I often had green chile with tortillas, similar to what I've posted.I love how food tells stories and reminds people of where they've come from or been. Just today I received a letter from someone commenting on my old fashioned fudge and how it reminded her of her childhood. It's so fun to try many new recipes and you are right, traditions and cultures are what makes these recipes come alive. So now you can check out my red beans and rice. I'll bet it's very different than what you've had, but it is what reminds my hubby of where his Mom used to live! Thanks for writing and reading!
Brenda Lawrence says
You spoke about green Chile stew before. I just wanted to say I make mine with potatoes and chicken and has a thick broth. Everyone loves and wants recipe. Chile taste is great with the tortilla as your cracker.
Abbe says
Sounds fabulous. I could sure use a bowl now!
Jan S says
I'm a HUGE addict of green chiles. I lived in Colorado for 20+ years and I fell in love with the food and traditions. Now we live in NW Florida and we pay a fortune for Hatch at the Winn Dixie stores. My hubby is a horticulturist so likes to grow them. They've been pretty dang good, his lovely green chiles! A word about the meat/no meat 'debate'. Hubby also is a rock star outdoor bbq chef so we always have some of his pulled pork on hand. I like to chop it & add to our green chili, The smokey taste is incredible with chiles!
Abbe says
Sounds so good! We lived in Florida for a brief time way back when. I bet his pulled pork is incredible! I've grown poblanos, but never green chilies. Perhaps next year I'll give them a try!
bob says
You dont mention if you used roasted chiles in your recipe. are raw ones ok?
Abbe says
Hi Bob, I thought it was clear that roasted chiles are what's needed. I'm sorry about that! Just edited it so folks could be sure that you need to use roasted chiles!
R Kress says
Nice article. I prefer the La Bola restaurant's green chile recipe found in Colorado Cache Cookbook. So simple. Pan fried pork, water with tomatoes and chiles, some salt, a little sugar and slow cooking. No thickeners. No spices. No onion. No garlic. Just CHILES! It is wonderfully delicious. And the chile flavor can not be beat!
mjskitchen says
What a beautiful green chile sauce Abbe! You make it like I do, without meat or tomatoes, just a simple sauce that celebrates the green chile flavor. 🙂 I love it that NM venders come up to Colorado. Do you get any from northern New Mexico as well as Hatch? It's amazing the difference in flavor between north and south. Both are delicious. Now you have me craving a pot of green chile. 🙂
mjskitchen says
BTW - 5 stars! 🙂
Abbe says
We do get an amazing number of chiles. They drive up big trucks and park them in an empty lot. We also have Pueblo chiles which are also quite good!
Karen (Back Road Journal) says
Wish we could get fresh Hatch chilies here in Florida. The only green chili I've had over the years had pork in it but I know yours has to be terrific.
Abbe says
Wish you could, too. But look in the frozen section. We have some good ones here. Even Costco sells them!
Pam says
Love green chiles, but unfortunately I don't make it because of all the good Mexican restaurants by us. Have to find them in the store first! Yours looks delicious and I wish I had some now!
Abbe Odenwalder says
Bet they aren't New Mexican "Mexican" restaurants. There is a difference from TexMex but I'm with you. So easy to go to a restaurant, but this green chile is a true classic! Thanks Pam.
Brianna says
@Abbe Odenwalder, The real "Mexican" restaurants are located throughout California. Hatch chiles sold in all supermarkets.
Abbe says
Good to know. But this is actually a New Mexican version of green chile. And even here in Colorado I find that Mexican versions of chili are different than New Mexican. But I love them all!
sippitysup says
I admire your adherence to tradition here! GREG
Abbe Odenwalder says
Thanks Greg. Without traditions where would we be?
Kelly | Foodtasia says
Abbe, what a wonderful chile! So full of flavor! Love the hatch chilis!
Abbe Odenwalder says
Thanks Kelly. Hatch chiles are so good, aren't they?
Healthy World Cuisine says
My boys are going to love this recipe. All chili heads here so bring on the spice. So much flavor in just a few ingredients.
Abbe Odenwalder says
You are right on both counts!
Juliana says
I have never made green chile and I am loving that you shared the recipe, it looks so tasty...thanks!
Have a lovely rest of the week!
Abbe Odenwalder says
It is worth making, especially if you don't have it near you. Good green chile is hard to find!
Mimi says
This recipe sounds absolutely wonderful. I don’t want to be a jerk, but I must correct you. It comes from years and years of living in Texas, familiarizing myself with authentic Mexican food, as well as Southwestern cuisine, which was just developing in the late 70’s when I first moved to Dallas. What you made is green chili, but made with green chiles. It’s an important distinction. It’s chile peppers, but made into chili, which can be traditionally red or green. You can delete this if you want 😬 Love you!
Abbe Odenwalder says
You are right Mimi. I guess I was adhering to Colorado tradition. Whenever you go to a restaurant here green chile is always spelled green chile. Not green chili. So though you are correct, in Colorado and I think New Mexico this is how they do it. But I always stand to be corrected!
AJ Mendez says
@Abbe Odenwalder, Mimi is wrong. I’m a lifelong New Mexico Hispanic, and for the record you have made NM style green Chile sauce, not chili. Chili is a Texas recipe made with red Chile powder and spices, and I know, I spent time there. Anyway, your recipe is spot on.
Abbe says
Thanks AJ. Living close to New Mexico, we have been down to your beautiful state many times. Food always brings out many opinions and so I just try to let things ride. However I made what I have always eaten when we visit New Mexico and can never get enough good green chile. Here they add tomoatoes! Thanks for the comment!
Lea Ann (Cooking On The Ranch) says
Great article Abbe. However, I simply cannot make Green Chile without pork. Seems that shredded pork just jumps right onto that pot. 🙂
Abbe Odenwalder says
Many feel that way Lea Ann. Perhaps it is because I'm not a big meat eater. I love the silky taste of just the green chiles.
Estelle says
@Lea Ann (Cooking On The Ranch), I live in Santa Fe. When you include pork with the green chile sauce, most often it would be called some type of green chile stew.
Liz says
Yum! This is something I love to eat while traveling in the SW, but ever have made it. Sounds like the perfect dish on a chilly autumn day!
Abbe Odenwalder says
Could keep this in the house year round Liz, but I don't!
angiesrecipes says
I have never had a green chilli..I surely need this in my life as it looks so warming, comforting and tasty, Abbe.
Abbe Odenwalder says
Well fly on over Angie. I'd love to make you a pot!
John / Kitchen Riffs says
Mmmm, green chilies! Love 'em. Can never get enough of them. Agree that Hatch are wonderful, but I"ll take any green chile I can get. 🙂 Fun post -- thanks for bringing it back.
Abbe Odenwalder says
There are so many great chiles out there. But somehow I stick with these!!
Holly says
Today is the perfect day for green chile. Wish I had a bowl of yours here at my house right this very minute. The snow has started to fall. Hoping it is just a dusting.
Abbe Odenwalder says
Not a dusting. Calling all chili heads!!!!
Kitchen Riffs says
Hi Abbe, great post. I love green chile. Totally agree it's good just as is, though more frequently I turn it into a pork chili. Great looking blog, BTW. Glad I discovered you. Thanks.