Some recipes don’t just sit in a notebook. They live in your memory.
The first time I tried something close to this La Loma Green Chili Recipe, I remember the warmth. Not just the spice — but the comfort. It reminded me of sitting at a table where everyone keeps saying, “Just one more spoon.”
I love recipes that feel simple but taste powerful. And this green chile recipe does exactly that. It’s bold, slightly smoky, a little spicy, and incredibly comforting.
If you love sauces that can transform plain rice, burritos, or grilled veggies into something unforgettable, you’re going to love this one.
Hi, I’m Mayank, the home cook behind The Calorie Curry. I spend most of my time experimenting in my kitchen, cooking for friends and family who often say my food tastes like it came from a pro chef. Their honest feedback and my love for simple, homemade cooking inspire every recipe I share here.
Why You’ll Love This La Loma Green Chili Recipe
Deep roasted chile flavor
Perfect balance of heat and comfort
Beginner-friendly instructions
Works as sauce, curry base, or topping
Tastes even better the next day
Inspired by authentic New Mexico chili recipe traditions
What Is La Loma Green Chili?
This La Loma Green Chili Recipe is a thick, flavorful green chile sauce made with roasted green chiles, garlic, onion, broth, and warm spices.
It’s not a thin green sauce recipe. It’s rich. Slightly chunky. Deep in flavor.
Think of it as comfort food in sauce form.
It’s very different from a chili crisp recipe or even an easy red chile sauce recipe. This one is smoky, savory, and earthy — classic Southwestern style.
Ingredients You’ll Need
| Amount | Unit | Ingredient | Notes |
|---|---|---|---|
| 500 | g | Roasted green chiles | Hatch preferred |
| 2 | tbsp | Olive oil | For sautéing |
| 1 | cup | Onion, finely chopped | Adds sweetness |
| 4 | cloves | Garlic, minced | Fresh only |
| 2 | tbsp | All-purpose flour | For thickening |
| 2 | cups | Chicken or vegetable broth | Warm |
| 1 | tsp | Ground cumin | Earthy depth |
| 1 | tsp | Salt | Adjust later |
| ½ | tsp | Black pepper | Mild heat |
| ½ | tsp | Oregano | Southwestern flavor |
Equipment Needed
| Amount | Equipment | Notes |
|---|---|---|
| 1 | Large saucepan | Heavy-bottom preferred |
| 1 | Wooden spoon | For stirring |
| 1 | Blender (optional) | For smoother sauce |
| 1 | Knife | Sharp |
| 1 | Cutting board | Stable |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 12 g |
| Protein | 4 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sodium | 420 mg |
Why Each Ingredient Matters
Roasted Green Chiles – The heart of this green chile recipe. They bring smokiness and mild heat.
Onion – Adds natural sweetness and balances spice.
Garlic – Builds flavor depth.
Flour – Thickens the sauce into a silky texture.
Broth – Creates body and richness.
Cumin & Oregano – Essential for that authentic New Mexico chili recipe feel.
Step-by-Step Instructions (Like I’m Standing Next to You)
Step 1: Start with the Aromatics
Heat olive oil in a large saucepan over medium heat. Once warm, add chopped onions. Let them cook slowly until soft and slightly golden — about 5 minutes.
Now add garlic. Stir it for 30 seconds. Don’t let it burn — we just want it fragrant.
Step 2: Build the Base
Sprinkle flour over the onions. Stir continuously so it mixes well and doesn’t form lumps. Let it cook for 2 minutes — this removes the raw flour taste.
You’ll see it turning slightly thick. That’s perfect.
Step 3: Add the Roasted Green Chiles
Now add chopped roasted green chiles. Stir everything together gently. The aroma at this stage is amazing.
Let them cook for 2–3 minutes so flavors blend.
Step 4: Pour the Broth Slowly
Add warm broth gradually while stirring. This prevents lumps and helps create a smooth green sauce recipe texture.
Keep stirring. You’ll notice it thickening slowly.
Step 5: Season and Simmer
Add cumin, oregano, salt, and pepper. Lower the heat and let it simmer for 15–20 minutes.
Don’t rush this step. This is where flavor deepens beautifully.
Step 6: Blend (Optional)
If you prefer smoother texture, blend lightly using a hand blender. I personally like it slightly chunky for that authentic feel.
Tips for Best Results
Use Hatch chiles if available
Always cook flour properly
Warm your broth before adding
Taste and adjust salt at the end
Simmer gently, not rapidly
Common Mistakes to Avoid
Burning garlic
Adding cold broth suddenly
Over-thickening the sauce
Skipping the simmer step
Over-blending into a puree
Health / Calorie-Friendly Notes
This La Loma Green Chili Recipe is naturally lower in calories compared to heavy cream-based sauces.
You can:
Use vegetable broth for lighter version
Replace flour with whole wheat flour
Reduce oil slightly
It’s much lighter than a chili chip recipe or oil-heavy chili crisp recipe.
Variations & Substitutions
Add shredded chicken for a curry-style dish
Add potatoes for heartiness
Make it vegetarian with veggie broth
Add a spoon of butter for richness
Mix with an easy red chile sauce recipe for layered flavor
What To Serve With It
Burritos
Tacos
Grilled chicken
Rice bowls
Scrambled eggs
As topping for enchiladas
It also pairs beautifully with dishes inspired by a new mexico chili recipe tradition.
Storage Tips
Refrigerate in airtight container for 4 days
Freeze up to 2 months
Reheat gently on stovetop
Add splash of broth if too thick
La Loma Green Chili Recipe
Ingredients
Equipment
Method
- Heat olive oil in a large saucepan over medium heat. Once warm, add chopped onions. Let them cook slowly until soft and slightly golden — about 5 minutes.Now add garlic. Stir it for 30 seconds. Don’t let it burn — we just want it fragrant.
- Sprinkle flour over the onions. Stir continuously so it mixes well and doesn’t form lumps. Let it cook for 2 minutes — this removes the raw flour taste.You’ll see it turning slightly thick. That’s perfect.
- Now add chopped roasted green chiles. Stir everything together gently. The aroma at this stage is amazing.Let them cook for 2–3 minutes so flavors blend.
- Add warm broth gradually while stirring. This prevents lumps and helps create a smooth green sauce recipe texture.Keep stirring. You’ll notice it thickening slowly.
- Add cumin, oregano, salt, and pepper. Lower the heat and let it simmer for 15–20 minutes.Don’t rush this step. This is where flavor deepens beautifully.
- If you prefer smoother texture, blend lightly using a hand blender. I personally like it slightly chunky for that authentic feel.
Notes
Let the sauce rest 10 minutes before serving — it thickens slightly as it cools.
FAQs
Is La Loma Green Chili spicy?
It’s mildly spicy. You can adjust heat by choosing milder or hotter green chiles.
Can I make this ahead of time?
Yes. In fact, it tastes better the next day.
Is this similar to chili crisp recipe?
No. Chili crisp is oil-based and crunchy. This is a thick sauce.
Can I make it without flour?
Yes. Use cornstarch slurry instead.
What makes this a New Mexico chili recipe?
The roasted Hatch green chiles and cumin-oregano combination give it authentic Southwestern flavor.
Final Thoughts From My Kitchen
This La Loma Green Chili Recipe is one of those sauces that quietly becomes a staple. It’s simple. Honest. Deeply comforting.
Once you make it, you’ll start putting it on everything.
And that’s exactly how great recipes are meant to be.
See you in the next recipe,
Mayank
