Ingredientes para Chuy's Hatch New Mexican Green Chile Sauce
- 2 tablespoons corn oil
- All Purpose Flour
- Onion
- 2 cloves garlic, minced
- Green Chilies
- 2 cups beef broth
- 1 teaspoon salt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chuy's Hatch New Mexican Green Chile Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Chuy's Hatch New Mexican Green Chile Sauce
- In a large, heavy-bottomed saucepan, sauté 1 medium yellow onion, chopped, in 2 tablespoons of corn oil over medium heat until softened and lightly browned (about 5-7 minutes).
- Add 2 cloves garlic, minced, and cook for another 2 minutes, until fragrant.
- Whisk in 1/4 cup all-purpose flour and cook for 1 minute, stirring constantly, until the mixture begins to thicken.
- Stir in 2 cups chopped roasted Hatch green chiles (about 4-6 chiles), 2 cups beef broth, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to combine.
- Bring the mixture to a boil, then reduce heat to low and simmer for 10-15 minutes, or until the sauce has thickened to your desired consistency. It should be thick enough to coat the back of a spoon.
- Taste and adjust seasoning as needed. Add more salt, pepper, or a pinch of cumin to your liking.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
22g
Fat
3g
Carbs
4g
Recipe Tags (Choose a tag and find related recipes!)
Celebrity 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Sauces Condiments Etc Vegetables American Mexican Southwestern United States Tex Mex Easy Dinner Party Stove Top Dietary Spicy Low Cholesterol Low Saturated Fat Low Calorie Comfort Food Low Carb Savory Sauces Healthy 2 Low In Something Novelty Taste Mood Equipment Number Of Servings
