1 1/2 lb fresh mild green New Mexico chiles *
3/4 lb fresh hot green New Mexico chiles **
4 cup swater
1/2 whiteonion med dice
2 tsp dried Mexican oregano or marjoram
6 cloves garlic finely minced
1 1/2 tsp kosher salt
2 Tbsp vegetable oil
3 Tbsp all-purpose flour
Roast, peel, seed, devein, and chop chiles to measure
*2 cups.
**1 cup.

Recipe By: Cafe Pasqual’s Cookbook by Katharine Kagel.Cafe Pasqual’s
is a well known restaurant in Santa Fe

Green chiles are available fresh, frozen, canned, or dried. If using
fresh chiles for this recipe, which are preferred, make a special
effort to obtain New Mexico green chiles rather than use the milder,
ubiquitous Anaheim variety. If New Mexico green chiles are
unavailable, substitute fresh poblano chiles. Poblano chiles are
shiny, dark green, and have more of a bell pepper shape that the
longer, pointed New Mexico and Anaheim varieties.
Fresh chiles need to be roasted, peeled, stemmed, seeded, and chopped
before using. Frozen chiles have already been prepared in this
manner. If using canned chiles, the least preferable choice, rinse
them thoroughly before using. Canned and frozen chile producs are
specifically labeled by the processor as to whether the chiles are
hot, medium-hot, or mild. If using dried green chiles, soak in hot
water to cover for 45 min. to rehydrate them, then drain, seed, and chop.
Place all the ingredients, except the vegetable oil and flour, in a
saucpanover med heat. Simmer uncovered, until juice has thickened and
is opaque,20 to 30 minutes. Stir occasionally, taking care that the
chiles do not burnor stick to the bottom of the pan.
In a sm bowl, whisk together the oil and flour until smooth and
wellblended, to form the base for as roux. Place in a saucepan over
medium-highheat until hot and bubbling. Reduce the heat to low and
whisk, constantly until the roux is slightly brown and has a nutty
flavor. Remove from the
heat.
Add 1/2 cup of the green chile mixture to the roux and whisk
thoroughlyuntil smooth. Add the roux to the remaining chile mixture
and cook over lowheat until the sauce thickens and the” flour taste”
disappears, about 15minutes. Adjust to taste with salt.
Remove from the heat, let cool, cover, and store in a nonreactive
containerin the refrigerator until needed. The sauce may be
refrigerated for up to 4days. Check it for sourness if held any
longer. The sauce may be frozen forup to 2 months. To heat the sauce
for serving, place it in a nonreactive panover medium-low heat,
stirring frequently to prevent scorching.
Variation with meat (con carne): Prepare the sauce as direced. Cut 1
poundpork shoulder in half and trim off any fat. Place the pork in a
saucepan andadd 2 white onions, quartered; 1 1/2 tsp salt; 2 tsp
cuminseeds; 2 tsp dried Mexican oregano leaves; 12 whole black
peppercorns,
and water tocover (about 8 cups). Bring to a boil and skim off and
discardthe resulting foam. Cover and simmer over low heat until the
meat is tender,about 1 hour. Drain and, with two opposing forks,
shred the meat into longstrings. Chop the shredded meat with a
cleaver into 1/2″ lengths andstir into the finished chile sauce.