This is the sauce we use to dress omelots, huevos motulenos, huevos rancheros, enchiladas, and burritos. Called chile verde, it is the gravy of New Mexico. Gravies are the personal mark of a cook, so please feel free to make this recipe yours with your own additions or deletions.
Green chiles are available fresh, frozen, canned, or dried.
If using fresh chiles for this recipe, which are preferred, make a special effort to obtain New Mexico green chiles rather than use the milder, ubiquitous Anaheim variety. If New Mexico green chiles are unavailable, substitute fresh poblano chiles. Poblano chiles are shiny, dark green, and have more of a bell pepper shape than the longer, pointed New Mexico and Anaheim varieties. Fresh chiles need to be roasted, peeled, stemmed, seeded, and chopped before using. Frozen chiles have already been prepared in this manner.