Green Chile Sauce with Bacon is a classic New Mexico green chili with tomato, a smokey taste, and that special touch of bacon, ideal for smothering or by itself
Green Chile Sauce with Bacon is one of my go-to green chiles that is great either for smothering burritos or meats like pork or chicken or just in a bowl by itself, maybe with cheese on top. It seems so common to have green chile sauce with pork and sometimes chicken, that I thought a bacon variation would be awesome. It’s a really nice version – the combination with that hint of worcestershire goes together well. The flavor is distinctly different from more mainstream versions of green chile sauces.
In the photo, you can see it served on top of a pork loin. I used a Member’s Mark 2 1/2 lb pork loin filet from Sam’s Club (or Walmart); it’s a “prepper crusted pork loin filet wrapped in applewood smoked bacon.” I roasted in in the oven exactly per the directions, and then sliced it and poured the Green Chile Sauce with Bacon over each serving. Nice and bacony! It was a perfect pork loin for this sauce. It’s a no-fail, brain-dead easy way to make a good pork loin.
I’d use this sauce over just about anything – chicken, pork, meatloaf, burritos, eggs, nachos, whatever. Plus you can always freeze it. I generally keep several tubs or freezer bags of green chili and green chile sauce in my freezer all the time. It comes in handy at unexpected times. I’ve had friends show up and ask for green chili (or nachos, quesadillas, whatever) and I can serve something special in minutes.
So… this is a versatile dish – hope you enjoy it!
- 8 slices bacon
- ¼ cup minced onion
- 2 cloves garlic, minced
- 3 cups water
- 2 cups diced mild or medium roasted green chile
- 1 14.5 oz can diced or stewed tomatoes
- 1 tsp salt
- ½ tsp white pepper
- ½ tsp Worcestershire sauce
- 2 tbsp cornstarch dissolved in ¼ c water
- additional salt and white pepper to taste
- Brown the bacon over medium heat in a large pot or high-sided skillet until starting to crisp; remove bacon onto a paper towel and pour off all but about a tablespoon of bacon fat.
- Cook onion a few minutes until soft, then add the garlic and cook another minute.
- Still over medium heat, add the water, green chiles, tomatoes, salt, pepper and Worcestershire sauce. Bring to a boil, then lower the heat and simmer for 15 minutes.
- Crumble the bacon into small bits and add. Add the cornstarch, and cook for 5 to 10 minutes more; the sauce should be thickened, but pourable.
- Serve warm with burritos, enchiladas, eggs, nachos, or by itself as a stew.
- Keeps well in the fridge for 3-4 days and freezes well.
- Enjoy!
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