Stubb's Chile Anytime Sauce, three ways

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Hatch Chile Hot Wings

  • For the wings:
  • 4 pounds chicken wings, cut into drums and flats
  • 1 cup Stubb's Green Chile Anytime Sauce
  • 1 lime, zested and juiced
  • 2 cloves garlic, minced
  • 1/4 cup brown sugar
  • For the dipping sauce:
  • 1 cup sour cream (regular, low-fat or fat-free)
  • 1/4 cup Stubb's Green Chile Anytime Sauce
  • Zest of one lime
  • 1/2 cup freshly chopped cilantro
  • For garnish:
  • Thinly sliced jalapeños
  • Crumbled queso fresco
  • Lime wedges
  • Fresh cilantro leaves

Green Chile Pork Tacos

  • 1 4-6 lbs. pork butt roast
  • 1 bottle Stubb's Green Chile Anytime Sauce
  • 8 oz. sour cream
  • 1/2 ripe avocado
  • Corn tortillas
  • Cilantro, chopped
  • White onion, diced

Pineapple Green Chile Margarita

  • 1/2 cup pineapple juice
  • 2 tablespoons fresh lime juice
  • 1 tablespoon agave nectar
  • 1/2 tablespoon Stubb's Green Chile Anytime Sauce
  • 1/4 cup tequila
  • 2 tablespoons orange liquor
  • Ice, as needed
  • Fresh pineapple pieces, for garnish



For the chicken wings

  1. In a small bowl combine the Stubb’s Green Chile Anytime Sauce with the garlic, brown sugar, lime zest and juice and whisk. Place the chicken wings in a zip-top plastic bag. Pour the marinade over the wings, seal the bag and let marinate for several hours.
  2. Heat the grill to a medium high heat, about 400° degrees, and arrange the wings on the grates so they don’t fall through. Cook until wings are crispy and cooked through, turning once or twice, about 15-20 minutes. Watch for hot spots on the gril; since the marinade has brown sugar, it may have a tendency to flame.
  3. Transfer wings to a platter and sprinkle with jalapeño slices, queso fresco, lime wedges and cilantro. Serve with dipping sauce.

For the dipping sauce

  1. Combine all the ingredients in a small bowl and stir together. Chill until ready to use.



  1. Reserve ¼ cup of the Green Chile Anytime Sauce. Add the pork roast to a slow cooker and pour the remaining sauce over the top. Cook on low for 8 hours.
  2. In a food process or blender, combine the sour cream, avocado, and reserved sauce. Blend until smooth and creamy. Chill until ready to serve.
  3. Transfer the pork roast to a cutting board and shred or roughly cut. Add pork back into the cooking liquid to absorb the Green Chile Anytime Sauce.
  4. Serve with warm corn tortillas, sour cream sauce, cilantro and diced onion.



  1. In a large drink shaker, combine pineapple and lime juice, agave nectar, Stubb’s Green Chile Anytime Sauce, tequila, orange liquor, and approximately ½ cup ice. 
  2. Place lid on shaker and shake for approximately 10 seconds, or until well combined. 
  3. Pour margarita and ice into two rocks or margarita glasses and garnish with fresh pineapple.



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