8hatch green chilesfresh, roasted (skins, seeds, and membranes removed)
⅛cupwhite onionrough chop
1garlic clovesmall in size
1tablespoonwater
½teaspoonoregano
¼teaspoonsaltor to taste
⅛teaspoonground black pepperor to taste
⅔cupchicken brothor vegetable broth
Instructions
Place the chiles, onion, garlic, water, oregano, salt, and pepper in a food processor or blender. Pulse until the ingredients are well combined and chunky.
8 hatch green chiles, ⅛ cup white onion, 1 garlic clove, 1 tablespoon water, ½ teaspoon oregano, ¼ teaspoon salt, ⅛ teaspoon ground black pepper
Transfer the mixture to a saucepan, and add the broth. Stir to combine, and bring to a simmer over medium heat. Cook the sauce for 15 to 20 minutes or until the desired consistency is reached. Add more liquid to thin out the sauce if needed.
⅔ cup chicken broth
Serve over enchiladas, eggs, potatoes, or nachos. Store any leftovers in the refrigerator for up to 5 days.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ounce of the Hatch green chile sauce. Actual calories will vary.*For more information and tips, please refer to the post.