If you have ever lived in or around New Mexico, you may understand my obsession with green chile. It’s like our official state’s food. We all eat green chile, and we like to put it on everything. I have actually had the great privilege of visiting Hatch, NM (where they grow the world’s best green chile) and walked barefoot in the fields, while picking fresh green chile, right off the plants. I love green chile.
And I did say we New Mexicans like to put green chile on everything, right? So the other day, I was thinking, man… green chile gravy sounds pretty good.
I actually got the idea from a local resident who makes breakfast burritos and drives around our town and sells them. She makes a meat and gravy burrito that is surprisingly delicious. She uses homemade tortillas, and fills them with cooked ground beef and a green chile gravy. I think her gravy is more of a brown gravy (think beef broth and cornstarch), but I didn’t see any reason why a white gravy wouldn’t be absolutely delicious with a little chopped green chile. And I was right!
This classic white gravy is made from butter, flour and milk, giving it a great country taste, but the addition of chopped green chile gives it a nice spicy note that elevates the dish.
Green Chile Gravy
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- 1/4 cup chopped green chilies
- salt and pepper to taste
Melt butter in a medium-sized pan over medium heat. Sprinkle in flour, and whisk well until the flour absorbs all of the butter. Slowly pour in milk, 1/2 cup at a time, whisking vigerously after each addition to break up the lumps and smooth out the gravy. The gravy will thicken as it cooks. For a thicker gravy, add in more flour, or to thin the gravy out, add in more milk. Once you’re happy with the consistency of the gravy, add in chilies, salt and pepper, and give it a good stir.
This green chile gravy would be great on chicken-fried steak, mashed potatoes or homemade biscuits.
This is good. I make breakfast I call a Dollie Parton. I use an English muffin, poached eggs sausage, and green chili gravy, and sliced black olive. Toast the E muffin and put it on a flat plate. Place one poached egg on each E muffin half. Cover with the gravy, and add an olive half on top of the egg. I had two restaurants in Nashville make it for me, then told them the game. They both said, “Not funny.” It does taste great.
Can I use canned green chiles?
Yep!
Are you roasting the chillies before hand or boiling them?
I either roast them or buy them fully roasted and peeled.
Mmmmm, sourdough English muffin, chorizo patty, laid out on a whole green chili, topped with a poached egg, And smothered with this gravy. Quit my job and lock me in the kitchen. To die for.
What kind of green chilis do you use? We lived in Artesia for 3 1/2 yrs & i hooked on them but i never did know what kind of chili to use. I love Mexican food it’s one of my favorites.
Hi Cheryll,
We usually grow Anaheim peppers, and we’ll freeze them to use throughout the year. If we don’t have any on hand, we’ll buy hatch green chile from the local grocery stores.
I love biscuits and gravy and green chile. Never thought to add green chile to the gravy. Must try this!
I have added chopped green chilis to my biscuit recipe for years, wanted to try a gravy with them. This recipe is perfect.
I like this, and used half the amount of milk called for to make a nice rich gravy. I put this on top of my vegetable frittata that I made for breakfast.