Stovetop Diplomat

New Mexican Style Hatch Green Chile Sauce (no pork!)

New Mexican Style Hatch Green Chile Sauce (no pork!)

No Comments

The only recipe for great New Mexican green chile sauce you will ever need- and one of the very few that requires absolutely no pork to be excellent.


It’s Hatch chile season! The smell of roasting chiles in the air is my first sign that the unrelenting and oppressive summer is coming to an end. Since this one was particularly brutal here in Colorado, I welcome any sign from the weather overlords that maybe it’s finally over.

For the uninitiated, I would suggest reading some more about Hatch Chiles here. Hatch green chiles are grown in New Mexico (and are mostly the same as Pueblo chiles grown in Colorado) and available for just about 2-3 months starting in late August or early September. For those living in the American Southwest and major cities, finding someone by the side of the road roasting and selling Hatch chiles should be very easy. For those people who don’t live in these parts of the country, it is still possible to obtain them. You can check out some more of my advice about it here. There are NO substitutes for Hatch or Pueblo chiles in this recipe- it’s worth it to invest in some.

Traditionally New Mexico Hatch green chile sauce is made with pork; however this particular recipe is totally meatless (and can very easily be made vegan by subbing the chicken broth with vegetable broth). Don’t let the lack of pork or the simplicity of the ingredients fool you- this green chile sauce is the real deal. It gets tremendous depth from the variety of simmer steps; don’t be tempted to skip them! It takes a while to make but most of the time is passive and won’t require you to sit over the stove and baby sit it.

Once you have your sauce made, what can you do with it? I am of the firm belief that Hatch green chile makes the world a brighter place and that you can’t go wrong. It of course makes a great sauce for enchiladas, smothered burritos, and tacos. You can eat it with chips or over eggs and potatoes. This is a thick recipe so you can even eat it as is by adding a little hominy, pork, chicken, corn, or potatoes and eating it like a stew.


New Mexican Hatch Green Chile Sauce (no pork!)

The only recipe for great New Mexican green chile sauce you will ever need- and one of the very few that requires absolutely no pork to be excellent.

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour


  • 2 tbsp olive oil
  • 1 large white onion, chopped (about 2.5 cups)
  • 17-19 roasted hatch green chiles (about 2 packed cups after dicing)
  • 4 cloves garlic, minced
  • 1/4 cup gold tequila (or 1 airplane bottle)
  • 2 cups chicken or vegetable broth
  • 1 tsp salt
  • 1 tsp cumin


  1. 1. Chop off the top stem of your green chiles and run them under warm water to remove peel. Roughly dice.

    2. Heat olive oil in large pot over medium heat.

    3. Cook garlic and onions until just turning translucent, about 3 mins.

    4. Add half of the chopped green chile to the pot and simmer for 10 minutes, stirring occasionally.

    5. Add the tequila and stir, scraping up any browned bits. Simmer for another 10 minutes.

    6. Add remaining green chile, broth, cumin, and salt. Scrape up any other browned bits and simmer for another 20 minutes, stirring occasionally.

    7. Turn off heat, and let cool briefly. Transfer half of the green chile to a blender or food processor and blend until smooth. Add back to the pot and stir to combine.

Leave a Reply

Your email address will not be published.

Recipe Rating

1 2 3 4 5