Green Chile Sauce
Prep time
Cook time
Total time
Enjoy our Cheery Basic, Green Chile Sauce, on all kinds of Mexican foods we will be sharing here. It makes a gallon and freezes well or is perfect for canning.
Recipe type: Sauce
Cuisine: Mexican
Serves: 1 gallon
  • 4 onions, diced
  • 2 teaspoons garlic, chopped
  • ½ cup butter, (1 stick)
  • 2 (16-ounce) cans green chilies
  • 8 cups chicken stock
  • 1 Tablespoon pepper
  • 1 Tablespoon red chile flakes
  • 1-1/2 Tablespoons oregano
  • 2 Tablespoons cumin
  • 2-3 Tablespoons salt, (start with 2 and then add more!)
  • ¾ cup flour
  • ½ cup cornstarch
  1. In a large Dutch oven over medium heat, sauté all vegetables in butter to soften. Add the chicken stock and bring to a boil. Add pepper, red chile flakes, oregano, cumin, and salt.
  2. Mix flour and cornstarch in 3 cups of cold water, stirring well till smooth. Add it to the pot and cook, stirring constantly until the sauce is thick and bubbly.
  3. Set heat to low and cook for 10 minutes.
  4. Cool sauce and refrigerate, or ladle into freezer bags or canning jars.
Use fresh sauce in 1 week.

I like to ladle 4 cups into quart freezer bags. Use frozen sauce within 6 months. Yields 4 quarts.
Recipe by Cheery Kitchen at