Traditional Hatch Green Chile Sauce

This Traditional Hatch Green Chile Sauce is a true New Mexican classic—smoky, savory, and just the right amount of spicy.

Made with flame-roasted Hatch chiles, tender pork, and a simple roux, it’s the ultimate sauce to ladle over enchiladas, burritos, eggs, or even burgers.

Why You’ll Love This Recipe

Authentic Southwestern flavor thanks to real Hatch green chiles

Rich, hearty, and perfect for spooning over all your favorite dishes

Comes together with simple ingredients and pantry staples

Versatile—serve as a sauce, a stew, or a taco filling

Freezer-friendly and great for meal prep!

Key Ingredients

BUENO® Hatch Autumn Roast® Green Chile: The star of the show—smoky, slightly spicy, and incredibly flavorful

Pork: Adds richness and makes this sauce hearty enough to serve as a meal

Onion and garlic: Classic aromatics that build flavor

Flour and oil: Used to create a simple roux that thickens the sauce

Granulated garlic & salt: Basic but essential for seasoning

Traditional Hatch Green Chile Sauce

Ingredients

2 cups water

1- 13 oz. container BUENO® Hatch Autumn Roast® Green Chile

1 Tbsp. vegetable oil

1 Tbsp. unbleached flour

½ medium onion chopped

1 clove garlic minced

1 lb. pork cubed

1 tsp. granulated garlic

1 tsp. salt

Instructions:

In a medium saucepan, combine the water and frozen green chile. Heat gently over low heat for about 15 minutes, stirring occasionally, until fully thawed and warmed through.

Meanwhile, in a separate saucepan, heat the vegetable oil over low heat. Sprinkle in the flour and whisk constantly until the mixture turns a golden brown, creating a roux.

Add the chopped onion and minced garlic to the roux. Cook over medium-low heat until the onion is soft and translucent, about 3–4 minutes.

Stir in the cubed pork along with the granulated garlic and salt. Cook over medium heat, stirring occasionally, until the pork is browned on all sides.

Pour in the warmed green chile mixture and stir to combine. Increase the heat to bring the sauce to a boil.

Once boiling, reduce the heat to low, cover, and let the sauce simmer gently for 15 to 20 minutes, allowing the flavors to meld and the pork to become tender.

Recipe Notes

Use authentic Hatch chile (fresh, frozen, or jarred)—the flavor is unique and can’t be fully replicated with other types

Control the heat: Autumn Roast green chile has medium spice. Choose mild or hot depending on your preference

Lemon Garlic Butter Scallops

Corned Beef with Potatoes, Carrots, and Cabbage

Coconut Impossible

Cut pork into small, even cubes for faster cooking and tender bites

A cast iron or enameled Dutch oven works great for building flavor and holding heat

If using fresh green chile, roast and peel before adding

Nutrition Information

(Approximate, per ¾ cup serving, serves 4–6)

Kitchen Equipment Needed

Two saucepans or one large Dutch oven

Whisk or wooden spoon

Measuring cups and spoons

Chef’s knife and cutting board

Ladle for serving

Recipe Swaps and Variations

Chicken instead of pork: Use boneless, skinless chicken thighs or breast

Make it vegetarian: Skip the pork and use white beans or mushrooms

Thicker sauce: Add an extra tablespoon of flour to the roux

Creamy version: Stir in a splash of heavy cream or sour cream at the end

Add herbs: A pinch of Mexican oregano or fresh cilantro adds extra depth

How to Store Leftovers

Refrigerator: Store in an airtight container for up to 4 days

Freezer: Freeze in a freezer-safe container or bag for up to 3 months

Reheat: Gently warm on the stovetop, adding a splash of water or broth to loosen if needed

Food and Drink Pairings

Serve over: Burritos, enchiladas, breakfast potatoes, eggs, tacos, or grilled meats

Pair with sides: Warm flour tortillas, Mexican rice, or beans

Drinks: Ice-cold Mexican lager, horchata, or sparkling lime water

Optional toppings: Chopped cilantro, diced onions, shredded cheese, or sour cream

Frequently Asked Questions:

Can I make this without pork?
Yes! You can leave it out or substitute with chicken, ground turkey, or plant-based protein.

Is this sauce spicy?
It depends on the chiles. BUENO® Autumn Roast has medium heat, but you can adjust by using mild or hot green chile.

Can I use canned green chile instead of frozen?
Yes, canned green chile works in a pinch, though it may have a milder, slightly different flavor.

Is this a sauce or a stew?
Both! It can be served as a sauce or eaten on its own like a green chile pork stew.

Can I double the recipe?
Absolutely—this recipe scales well. Just use a larger pot and extend the simmer time slightly if needed.

What’s the purpose of the roux?
It thickens the sauce and gives it a smooth, slightly velvety texture.

Do I need to brown the pork first?
Yes—browning develops flavor and adds depth to the sauce.

Can I use chicken broth instead of water?
Yes! It adds extra richness and a savory boost.

How do I avoid lumps when making the roux?
Whisk continuously as you add the flour to the oil, and cook until golden brown before adding liquids.

Can I make it in one pot?
Definitely! Sear the pork first, then remove and build the roux in the same pot to minimize cleanup.