Hatch Green Chile Sauce


  • 1/2 tsp cumin
  • 6 tsp butter or olive oil
  • 8 tbsp flour
  • 2 tbsp red chili powder
  • 1 tbsp oregano, crushed oregano
  • 1 lb Young Guns Flame Roasted Hatch Green Chile, diced
  • 1 small onion, diced
  • 1 clove garlic, diced
  • 1 1/2 qt chicken or vegetable broth
  • 1/2 cup milk


  1. Place Young Guns Flame Roasted Hatch Green Chile, onions, garlic, red chili powder, cumin, oregano, and 1 tbs butter or olive oil in a large saucepan.
  2. Saute until the onions are transparent. Scrape the bottom of the pan while sauteing. Do not overcook.
  3. Add chicken or vegetable broth and milk. Cover and reduce heat. Allow to simmer for 30 minutes.
  4. combine the remaining butter or olive oil in a small skillet. Heat, then add the flour. Cook the roux until lightly browned, then stir into the chile mixture. Serve with rellenos or on Huevos Rancheros Verdes.