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“This recipe is from a 2008 issue of Sabroso Magazine, a southern NM magazine which is now merged with another. The quote and recipe are verbatim from the magazine. "Everyone in New Mexico prepares their green chile sauce differently. While some just add chile to cream of mushroom soup, I don’t. I want my chile big and bad. I collaborated with local Las Crucen chef Aaron Seavers on this recipe (as in I told him my idea, and he did all the hard work) and it is one of the better I’ve tried. She isn’t shy, this sauce. She wears no mask and she isn’t afraid of me, and she isn’t afraid of you." Note: Use New Mexican chiles, the hotter the better.”
READY IN:
1hr 45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a stock pot over medium heat, cook garlic and onion in oil until onion is translucent.
  2. Add chile (and red bell pepper and tomato, if using) . Add chicken stock, water, cumin, salt and pepper and let simmer for about 1 hour or until reduced by half.
  3. Stir. Use over enchiladas stuffed with pinto beans, queso fresco and black olives (my grandma always did this).

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