Mexican Green Chile Sauce


12 large green chilies, roasted and chopped or 2 cups of canned roasted chilies.
2 tbs olive oil
1/2 cup onion, minced
2 garlic cloves, minced
1 tsp oregano
1 tsp cumin
3 tbs all purpose flour
1 cup chicken broth (use our search engine for chicken broth recipe)
1 cup water
kosher salt and fresh cracked black pepper
1 Serrano chili chopped with seeds
This is an authentic elemental sauce of southwest and Mexico. You can spoon it on to tacos, enchiladas, burritos or any tortilla based dish. Makes 1 and 1/2 cups. Recipe may be doubled as sauce freezes well.


  • ¬†Heat the olive oil In a saute pan over medium heat.
  • Add the onions, garlic, oregano and cumin and cook stirring occasionally with a wooden spoon. Cook for approximately 8 minutes, being careful not to burn.
  • Add the flour and stir in well for 2 minutes.
  • Stir in the chicken broth, water and green and Serrano chilies
  • Season with salt and pepper and bring to a rapid simmer.
  • Cook uncovered, stirring occasionally, until thick. about 15 minutes.



15 min


25 min


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