Red Chile Gravy

Cuisine ,
Course
Description
I think Red Chile Gravy is good on (or in) just about anything. Even ice cream. But that's just me. Try it in soups, like butternut squash or corn chowder. It is a necessary component in some posoles and a thinned out version is good for dipping fried tortillias when preparing enchiladas. I like it with grits and eggs for breakfast and it is an essential ingredient in our favorite potato and Virginia ham hash.

Noted on 2/4/2012
Ingredients
  • 3 cup chicken stock
  • 1/2 cup New Mexican red chile powder
  • 3 tbsp olive oil
  • 3 clove garlic (peeled and minced)
  • 1 tbsp unbleached all-purpose flour
  • 1/2 tsp ground cumin
  • 1/4 tsp dried oregano
  • Salt (to taste)
Method
  1. Mix the chicken stock and red chile together in a pitcher and set aside.
  2. Warm the oil in a skillet over medium heat. Add the garlic, flour, cumin and oregano and cook for 1 minute.
  3. Carefully pour in the red chile-chicken stock mixture and whisk until well blended. Bring to a boil, turn the heat down and simmer very gently until thickened to gravy consistency, about 20 minutes.
Cook's Notes
Yield
Makes about 3 cups
Ingredient Notes
I use good quality New Mexican red chile powder and I mix two or three kinds and heat levels together.
Store bought chicken stock is works fine in this recipe.