Recipes|Featured Main
Denver-Style Green Chile Sauce
Difficulty Level: Intermediate
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Prep Time:20 Minutes
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Cook Time:PT1H20M1 Hour
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Yield:3-4 Cups
Ingredients
- 3 tablespoons oil or lard, divided
- 2 pounds pork shoulder or loin, cut into 1/2-inch pieces
- 4 cups chicken broth, divided
- 1 onion, roughly chopped
- 2 teaspoons granulated garlic
- ¼ cup flour
- 1 (14 ½ ounces) can diced tomatoes
- 3 cups chopped roasted green chiles
- Salt and pepper
- Pinch or more of chili powder, Mexican oregano or cumin, or a combination thereof, optional
- 38.34g oil or lard, divided
- 907.18g pork shoulder or loin, cut into 1/2-inch pieces
- 946.35ml chicken broth, divided
- 1 onion, roughly chopped
- 8.52g granulated garlic
- 59.15ml flour
- 1 (411.07g) can diced tomatoes
- 709.76ml chopped roasted green chiles
- Salt and pepper
- Pinch or more of chili powder, Mexican oregano or cumin, or a combination thereof, optional
Denver-Style Green Chili is a regional specialty perfect for utilizing the infamous summer Hatch chiles. While it can be eaten on its own with fluffy warm flour tortillas, its more commonly used as a sauce or a gravy smothering almost everything.
Preparation
STEP 1
In a large pot, sauté pork in 1 tablespoon of oil or lard until very browned. Add 1 cup chicken broth and simmer covered for 1 hour or until tender. Set aside.
STEP 2
In another large pot over medium heat, sauté the onion in 2 tablespoons of oil or lard until soft.
STEP 3
Add the garlic and flour and stir to create a roux. Continue to cook and stir until beginning to brown.
STEP 4
Add tomatoes and green chiles and season liberally with salt and pepper.
STEP 5
While stirring, slowly add the remaining 3 cups of chicken broth. Add the cooked pork and its liquid. Return to a simmer and cook, stirring occasionally until thickened. Season to taste with additional salt and pepper.
Options
Try using sauce for smothering everything from burritos, enchiladas, nachos, eggs, French fries, burgers, hot dogs and even as a pasta or pizza sauce. This will keep in the fridge for a week, and can be frozen, although it will lose some thickness.
Some garnishes for your chili can include shredded cheese, sour cream, avocado, cilantro, sliced green onion, sliced chile, fresh lime, or thinly sliced radishes.