Hatch Green Chile White Gravy

This Hatch green chile gravy is a simple, silky, and deeply flavorful sauce that puts a New Mexico spin on classic white gravy. With just five ingredients and about fifteen minutes, you'll have a versatile, smoky green chile gravy that makes everything it touches taste like home.

Every great New Mexico kitchen has a go-to green chile sauce, and this gravy earns a permanent spot on your stovetop rotation. It's the kind of sauce that transforms a simple plate of eggs, a piece of grilled chicken, a bowl of rice, or a stack of warm biscuits into something deeply satisfying and unmistakably New Mexican.

The base is a classic roux — equal parts butter and flour whisked together until smooth — which gives this gravy its rich, velvety body. From there, pureed Roasted Hatch Green Chile and milk get whisked in and simmered together until everything thickens into a smooth, creamy sauce with that signature smoky, roasted flavor running all the way through. For the chile, our Roasted Hatch Chile comes fire-roasted and partially peeled, so it blends into a clean, smoky puree with no prep. Whisk constantly as the milk goes in to keep the gravy lump-free, and add the milk a little at a time for the smoothest result.

Five ingredients. Fifteen minutes. Endless possibilities. Spoon it over breakfast burritos, smothered enchiladas, roasted potatoes, chicken-fried steak, grilled meats, or anything else that deserves a little Hatch green chile love. If it thickens too much as it sits, whisk in a splash of warm milk to loosen it back to a pourable consistency; leftovers keep in the fridge for up to four days. Once you have this gravy in your repertoire, you'll find yourself making excuses to put it on everything.