- 2 1/2 pounds roasted, chopped, New Mexico green chile, defrosted*
- 1/4 cup olive oil
- 1/4 cup all-purpose flour
- 1 tablespoon granulated garlic, or 3 cloves fresh garlic, crushed
- 1 tablespoon kosher salt
*Cook's Note: You can purchase green chile in two ways. You can get chile year round that is already roasted, chopped and frozen. During roasting season in New Mexico, you can also purchase chile that is freshly roasted but not chopped or frozen. That will work as well. If you do this option, you need to be sure to remove the stems and skins from the chile and then chop it.
Put the New Mexico green chile in a large saucepan over medium heat. Do not let boil.
Make a roux. Put the oil in a saucepan, over medium heat, heat up slightly, add the flour and stir constantly. The flour should get toasted and brown, but do not burn it, about 5 minutes.
Drizzle the roux into the green chile and mix to combine. This will make it thicker and change the color slightly, but it should not get white in color. The chile and liquid should just look darker and less bright that the green chile without any roux. Add enough roux and water to get the chile to the right consistency, which should be like gravy. You may not use all the roux.
Add the garlic and salt. Leave the chile in the pot to simmer for 20 minutes, stirring regularly. Do NOT bring it to a boil, as that may burn the flour in the roux. Add more salt and garlic if needed and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.