Simple New Mexican Green Chile Sauce, High Altitude

1. 1

   Chop chile into 1/2-inch dice.

2. 2

   Combine chile, water and chicken bouillon in a saucepan. If you like, substitute chicken broth for water and bouillon.

3. 3

   Bring to a boil and simmer 30 minutes. You're done!

4. 4

   Use the unthickened sauce as-is, over eggs, potatoes or meat. Or spoon over tortilla chips or Fritos and top with grated cheese.

5. 5

   Freeze extras (before thickening) for up to 1 year.

6. 6

   To thicken sauce, FOR EACH CUP of cooked green chile & broth, make a roux of 1 T. flour and 1 T. butter.

7. 7

   Cook the roux over very low heat until flour smells cooked, 3-5 minutes, whisking frequently.

8. 8

   Add sauce and bring to a boil, whisking constantly. Simmer a couple minutes.

9. 9

   Serve as described above.

10. 10

    Frozen store-bought Bueno-type green chiles are an acceptable substitute; reduce water to 2 cups. Canned chiles may be used in a pinch; use canning liquid to replace some of the water.

* Per serving · 4 servings · Values may vary.

No additional tips available.