Have you had the Hatch Valley Green Chile Breakfast Burrito at Good Times? How about the Hatch Valley Green Chile French Fries? Both are really, really good. And that “Hatch Valley Green Chile” in both dishes is more than just diced chiles from Hatch – it’s their special recipe for Hatch Valley Green Chile. It’s a smooth orange spicy and very flavorful green chile sauce that’s one of the best I’ve ever had for smothering. I’d pour it on nachos, smother burritos with it, pour it in and on an omelet. How about an eggs benedict made with Hatch Valley Green Chile instead of Hollandaise?
Good Times was generous enough to share their recipe with me. So I’m hoping lots of you will make it yourself and let me know just how you served it. In the photo above, I just served it with tortilla chips. In the photo below, I smothered tater tots with it. Holidays are coming, and this is great for taking to a party.
- 1 T. Lard
- 1 T. Flour
- 2 c. Chopped Green Chile, roasted & peeled
- ½ c. Chicken Stock
- ½ c. Chopped Onion
- 1 clove garlic
- ½ c. Chopped Tomato
- ¼ c. Hot Sauce (Tabasco, Chamula, Cholula, etc - not salsa)
- ¼ to ½ tsp. Cumin – adjust to flavor desired
- Salt to taste
- Heat the lard and sauté the onion a few minutes, then add the garlic,
- cook until softened.
- Stir in the flour, cook two minutes and slowly add the Chicken stock.
- Whisk until smooth, add the Chile, tomato, hot sauce and cumin. Cover and simmer at least 30 minutes, stirring occasionally.
- Add water or stock if sauce gets too thick.