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Betty’s Green Chile in a patterned shallow bowl topped with shredded cheddar, diced white onion, and cilantro, with warm tortillas nearby.

Betty’s Green Chile

Roasted New Mexico chiles give Betty's green chile its rich, smoky character. The pork cooks into a hearty sauce that feels just as satisfying ladled into a bowl.

By Betty Lou Gardner50 minUpdated 2026-08-25

A deeply browned roux gives this chile toasted depth and body, while roasted green chiles and tomatoes keep the finished chile savory, spoonable, and versatile. Serve it over burritos, eggs, fries, or warm tortillas, or add cooked pork for a heartier meal.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I always keep green chile around because there are so many ways to use it. Some days it goes over eggs for breakfast, and other days it ends up on burritos for supper. I pay more attention to the roux than anything else because that's where the flavor starts. When the kitchen smells like toasted flour and roasted chiles, I know it's headed in the right direction.

How to Make Betty’s Green Chile

◆
Deep caramel roux being whisked in a green enameled Dutch oven for Betty’s Green Chile.
01

Make the Dark Roux

Cook the flour slowly in bacon drippings over medium-low heat until deep caramel brown and nutty.

Water being poured into the browned roux and whisked smooth in a green enameled Dutch oven.
02

Whisk in the Water

Add the water gradually, whisking until the base is completely smooth, then bring it to a gentle simmer.

Roasted green chiles, crushed tomatoes, and minced garlic added to the smooth roux base in a Dutch oven.
03

Add the Chiles and Tomatoes

Stir in the roasted green chiles, crushed tomatoes, garlic, salt, and cooked pork if using.

Betty’s Green Chile simmering in a Dutch oven with visible roasted green chile and tomato pieces.
04

Simmer Until Rich

Let the chile bubble gently until the flavors blend and the texture is spoonable but still pourable.

05

Adjust and Serve

Taste for salt, thin with water if needed, and serve hot over burritos, eggs, fries, or warm tortillas.

Betty’s Green Chile in a patterned shallow bowl topped with shredded cheddar, diced white onion, and cilantro, with warm tortillas nearby.

Betty’s Green Chile

Roasted New Mexico chiles give Betty's green chile its rich, smoky character. The pork cooks into a hearty sauce that feels just as satisfying ladled into a bowl.

By Betty Lou Gardner

Prep15 minCook35 minTotal50 minDifficultyEasy
PrintReview

Ingredients

Scale

Scaling note: Scaling is withheld until recipe-specific quantities, method safety, and instruction synchronization are verified.

New Mexico Green Chile

Optional Additions

Optional Toppings

Instructions

  1. 1 tablespoon bacon drippings, 2 tablespoons all-purpose flour
  2. 4 cups water
  3. 1 can whole tomatoes, 3 cups green chiles, 1 garlic clove, 1 teaspoon salt, 1–2 cups cooked pork if using

Nutrition (Approximate Per Serving)

Yield

About 8 cups — Serving size: About 1 cup

Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.

Calories
25
Carbohydrates
1.5 g
Protein
0.2 g
Fat
2 g
Saturated Fat
0.7 g
Cholesterol
0 mg
Sodium
290 mg
Fiber
0.1 g
Total Sugars
0 g

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Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

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