This is a thick, rich, non-traditional green chile sauce.  It’s flavorful and perfect as a base for stew or in green chile enchiladas.


  • 3 Strips of Bacon, sliced into 1/8” thick strips
  • 2-3 Large Stalks of Celery, diced into ¼” pieces (about 1¾ cups)
  • 1½ Medium Onions, diced into ¼” pieces (about 1¾ cups)
  • 1½ TBsp. Butter
  • 3 TBsp. Flour
  • 2 Tsp. Ground Cumin
  • 4 Garlic Cloves, or to taste
  • 1 5” Sprig Fresh Rosemary
  • 3 Sprigs Fresh Thyme
  • 2 Bay Leaves
  • 1 Cup Santa Fe Ole’s Late Harvest Green Chile, any desired spiciness
  • 1 Cup Santa Fe Ole’s Green Chile Sauce, any desired spiciness


  • In a large sauce pan over medium high heat, sauté the bacon, stirring often, until bacon is browned and most of the fat has been rendered.
  • Remove the bacon with a slotted spoon onto paper towels and set aside.
  • Discard about half the oil and sauté the celery and onions until translucent.
  • Remove to a bowl and set aside.
  • Into the sauce pan over medium heat, place the butter and flour.
  • Stir with a flat whisk and allow to cook for a few minutes.
  • Add the garlic and cumin, stir and then add the chiles, stirring until incorporated.
  • Add about half a jar of water; thyme, bay, rosemary, onion and celery, bacon and salt to taste.
  • Simmer for about 30 minutes (or longer) over very low heat, stirring and scrapping the bottom occasionally.

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