Green Chili Sauce – An easy green chili sauce that is great over tamales, on tacos, as an enchilada sauce, or just as dip for tortilla chips.
When we moved to Colorado, it was the first time that I really heard of green chili sauce or learned what it is. If you do to a Tex-Mex type restaurant you are always asked if you want something covered in green chili sauce.
This Green Chili Pork is one of my favorite ways to enjoy it enjoy it. But it is also our favorite topping for tamales!
Green chili sauce is super easy to make and something you can have in the fridge or freezer waiting for you. And if you want to use it as a green enchilada sauce that is a delicious use of it as well!
What Is Green Chili Sauce Made Of
- Green Chilies – if they are in season Hatch Green Chilies make for a delicious sauce. Otherwise Anaheim and Poblano peppers work well.
- Olive Oil
- Chicken Broth
- Salt & Pepper
How To Make Green Chili Sauce
- Start by roasting your peppers. If you are lucky enough to make these in the summer where you can by hatch chili peppers roasted at the farmers market you can skip this step. Otherwise just drizzle your peppers with oil and season with a little bit of salt and pepper. Cook for about 25 minutes in a super hot oven until they start to char. Put them in a bowl and cover with plastic wrap for 15 minutes. This will steam them and make it easy to peel off the skin. Roughly chop the peppers and set them aside until you are ready to use.
- In a saucepan heat olive oil over medium heat and sauté onions and garlic until they are soft and translucent.
- Add the peppers and chicken broth to the pan. Bring the mixture to a boil and simmer for 15 minutes.
- Stir in the cumin and salt and pepper.
- Use an immersion blender, or your regular blender to carefully puree until smooth.
I kind of cheated here. I didn’t make the tamales. I always pick them up at the farmer’s market and freeze them.
What Peppers To Use
- Hatch Green Chilies
- Anaheim Peppers
- Poblano Peppers
You want to avoid jalapenos or other spicy peppers. If you want it to be spicy you could mix in some jalapeno, but it should not be the foundation of your sauce.
What Easy Dinner Recipes?
- Chili Relleno Casserole
- Air Fryer Quesadilla
- Instant Pot White Chicken Chili
- Chicken Pozole
- Sour Cream Enchiladas
- Easy Chicken Fajitas
- Taco Stuffed Peppers
- 2 teaspoon olive oil
- 1/4 cup onion, diced
- 2 cloves garlic, chopped
- 13 oz roasted peppers, peeled and chopped
- 1 cup chicken stock
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
- In a large saucepan heat olive oil over medium-low heat. Saute the onions and garlic until soft and translucent.
- Add the peppers and the chicken stock. Bring to a boil, and simmer for about 15 minutes.
- Stir in the salt, cumin, and black pepper.
- Remove from heat, and using an immersion blender (or regular blender) puree until smooth.
Adapted from Loving the Bike
Amount Per Serving Calories 67Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 1mgSodium 447mgCarbohydrates 7gFiber 1gSugar 4gProtein 2g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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