Betty’s Green Chile

New Mexico Green Chile

• 1 tablespoon bacon drippings or lard
• 2 tablespoons all-purpose flour
• 4 cups water
• 3 cups roasted New Mexico green chiles — peeled, stemmed, and chopped
• 1 can whole tomatoes — 14.5 oz, crushed with juices
• 1 clove garlic clove — smashed and minced
• 1 teaspoon salt (optional) — plus more to taste

Optional Additions

• 1–2 cups cooked pork (optional) — medium dice

Optional Toppings

• cheddar (optional) — shredded
• white onions (optional) — small dice
• sour cream (optional) — for serving
• cilantro (optional) — chopped

1. Make the Roux: In a Dutch oven or heavy pot, heat the bacon drippings over medium-low heat. Whisk in the flour until no dry flour remains. Cook, whisking or stirring constantly, for 5–8 minutes, until the roux is deep caramel brown, resembles an old copper penny, and smells nutty and toasted. Do not let it blacken or smell burnt.1 tablespoon bacon drippings, 2 tablespoons all-purpose flour
2. Add the Liquid: Reduce the heat to low. Slowly whisk in 1 cup of the water; the roux may tighten at first. Continue whisking until completely smooth and lump-free, then gradually whisk in the remaining 3 cups. Increase the heat to medium and bring the mixture to a gentle simmer, 3–5 minutes.4 cups water
3. Build the Chile: Stir in the crushed tomatoes with their juices, roasted green chiles, garlic, and salt. Add the cooked pork now if using. Return the mixture to a gentle simmer, 3–5 minutes.1 can whole tomatoes, 3 cups green chiles, 1 garlic clove, 1 teaspoon salt, 1–2 cups cooked pork if using
4. Simmer: Reduce the heat to low and simmer uncovered, stirring occasionally, for 15–20 minutes, until the raw garlic aroma has mellowed, the flavors have blended, and the chile is spoonable but still pours easily from a ladle. If it becomes too thick, add water 1–2 tablespoons at a time. If using pork, make sure it reaches 165°F before serving.
5. Adjust and Serve: Taste and add more salt if needed. Adjust the consistency with a small amount of water, then simmer for 1–2 minutes after the final adjustment. Serve hot.