Santa Fe Hatch Chile Green Sauce

Matthew James Dodson

"Serve over enchiladas, pork, or chicken. Serve right away or freeze for later use."
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55 m servings 149 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 981 mg
  • 39%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
  3. Broil in the preheated oven until skin is heavily blistered and turning black, about 4 minutes per side.
  4. Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
  5. Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.


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This turned out great! The consistency and flavor are excellent. Served this with slow roasted pork shoulder. Definitely a keeper.

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