As a Coloradan, I may be creating a major controversy here . . . but I love Hatch green chiles above all others. There’s been a long standing green chile superiority war between Colorado and New Mexico for years and years, and although I really enjoy Colorado-grown Pueblo green chiles, my heart belongs to the Hatch variety.
Hatch green chiles are so tender and smoky,and somehow both delicate and bold at the same time. They are, in other words, in a class of their own. For this reason, I always use them when I make green chile at home. I do, however, add a bit of a Colorado green chile spin by adding a bit of tomato to the mix just because I like it. If you’re a green chile purist, you could just leave the tomatoes out. Either way, you’re gonna want to slather this on everything.
1 Tbsp. butter
½ c. onion, finely chopped
1 c. chopped Hatch green chiles, heat level up to you!
3 cloves garlic, minced
3 roma tomatoes, diced
1 ½ c. vegetable, chicken or pork stock
2 Tbsp. flour
3 bay leaves
2 tsp. cumin
2 tsp. oregano
Salt and pepper to taste
Heat the butter in a saucepan over medium high heat. Add onion and cook for 3-4 minutes. Add the garlic and cook for one more minute. Whisk in the flour, cumin, oregano, and continue to cook for 1-2 minutes. Stir in the stock and add the bay leaves. Simmer for 5 minutes, or until the stock has thickened. Add the chiles and tomatoes and simmer on low for 15-20 minutes so that the flavors infuse.