Green Chili Country Gravy
This recipe outlines the creation of a robust Green Chili Country Gravy. It begins with roasting fresh green chiles, then developing a roux with drippings and flour. Whole milk is gradually whisked in to form a smooth, creamy gravy, finished with the diced chiles and seasoned to perfection. This versatile gravy is ideal for breakfast or as a savory accompaniment to various dishes.
Equipment
- 1 Heavy-Bottomed Skillet Preferably cast iron for even heat
- 1 Whisk Essential for smooth gravy
- 1 Cutting Board
- 1 Chef's knife
- 1 Tongs For handling hot chiles
Ingredients
Main
- 2 large fresh green chiles hatch, anaheim, new mexico or poblano
- 2 tablespoons fat sausage or bacon drippings or butter
- 1/2 small yellow onion diced (about 1/2 cup)
- 2 tablespoons flour
- 2 cups whole milk
- kosher salt
Instructions
- Roast the green chiles over an open flame, under a broiler, or in a hot oven until the skin is thoroughly charred and blistered.
- Place the roasted chiles in a bowl, cover with plastic wrap, and let them steam for 10-15 minutes to loosen the skin; then peel, seed, and dice them.
- Dice the yellow onion finely.
- In a heavy-bottomed skillet, melt the fat (sausage/bacon drippings or butter) over medium heat.
- Add the diced onion to the skillet and sauté until softened and translucent, about 3-5 minutes.
- Sprinkle the flour over the softened onions and cook, stirring constantly, for 1-2 minutes to create a light roux, ensuring the raw flour taste is cooked out.
- Gradually whisk in the whole milk, a little at a time, ensuring each addition is fully incorporated and smooth before adding more to prevent lumps.
- Continue whisking and cook over medium heat until the gravy thickens to your desired consistency.
- Stir in the diced roasted green chiles.
- Season generously with kosher salt to taste, adjusting as needed, and serve immediately.
Notes
Achieving a well-roasted chile is paramount; aim for a good char on all sides to enhance flavor and simplify peeling. When building your roux, ensure the flour cooks for at least 1-2 minutes to eliminate any raw taste, but avoid over-browning if you desire a classic light country gravy. Introduce the milk gradually, whisking continuously, ideally warming the milk slightly beforehand to prevent lumps and maintain the pan's temperature. Always taste and adjust seasoning carefully, as the drippings can contribute significant salinity. For an extra layer of complexity, a pinch of smoked paprika or a dash of hot sauce can elevate the final product.