Description
New Mexican Green Chile, of which I prefer Hatch chiles is amazing. Spicy and fresh roasted this chile can’t be beat.
Ingredients
3 T vegetable oil
1 large onion chopped (At least 1 c)
3 garlic cloves minced
2 T flour
1 1/ 2 c roasted, peeled and seeded, chopped mild green chiles or use 2 c of your choice of chile
½ c roasted, peeled and seeded, chopped hot green chili
1/2 t ground cumin
Pinch of Mexican oregano
2 c chicken stock (I make this with Better Than Bouillon) Just mix a good spoonful into the hot water or directly into hot soup.
1 t salt – you may want to test as the bouillon does give it a nice degree of saltiness
Instructions
Heat oil and add onion. Cook about 5 minutes and add garlic.
Cook another minute and stir in flour. Cook for 1-2 minutes stirring so flour doesn’t burn and also so that it cooks and you don’t get a floury taste.
Add chilies. Pour in stock and seasonings. Taste for salt and adjust if necessary.
Bring to boil over medium heat and cook for about 15 to 30 minutes on a low simmer covered.
If you want it thicker add more broth or water. This can cook for longer if you want your chile a softer texture.
Notes
Chile can also be pureed with an immersion blender if you want a smoother sauce.
