A gluten free, Whole30 version of traditional New Mexico Hatch Green Chile sauce!
1 tbsp avocado or olive oil
1 lb lean ground beef or turkey. You can also use lean pork diced into bite sized chunks.
1 cup chopped onion
1–2 cloves minced garlic
1/2 tsp salt
1/2 tsp pepper
1– 16 oz jar Zia Hatch Green Chile (Med or Hot), or about 1 1/2 – 2 cups roasted, peeled, and chopped green chile
1 cup water
1 tbsp arrowroot flour (whisked into 1/4 cup water, right before adding to chile)
Add 1 tbsp oil of your choice to a preheated sauce pan.
Add 1 cup chopped onion and sauté for a few minutes over med heat until translucent, then add 1-2 cloves minced garlic and allow to cook for about 1 minute.
Add ground beef to the pan
Add 1/2 teaspoon each salt and pepper, breaking meat up into small pieces
Cook on medium heat until fully browned
Add 1 jar of Green Chile and 1 cup water and stir to combine
Bring to a light boil (while you wait whisk 1 tbsp arrowroot flour into 1/4 cup water and set aside)
Once it’s boiling add the whisked arrowroot mixture to saucepan and stir well to combine.
Turn heat to low, give it another stir, and allow to simmer at least 20 minutes before serving.
Smother over your favorite Whole30 breakfast bowl filled with eggs, potatoes, and veggies! Or anything you want to add green chile flavor to…
If you’re not doing a Whole30 this sauce is incredible smothered over burritos, enchiladas, or a bowl of pinto beans!
If you are using fresh or frozen roasted, peeled green chile you will need to add more garlic and salt to taste as the Zia Green Chile comes seasoned with some salt and garlic.