New Mexico Green Chile Sauce

By Mother_Daniel

Doubles well. Keeps for about 5 days in the refrigerator or freezes well.
Far and away better than any canned green chili enchilada sauce you'll find anywhere.

Ingredients

• 2 T. vegetable oil
• 1/2 C. finely chopped onions
• 1 clove garlic, minced
• 1 T. all-purpose flour
• 2 to 3 C. chicken broth
• 4-6 Green New Mexico (or Poblano) chilies, roasted, peeled, stemmed, seeded,
• and chopped
• 1 small tomato, peeled and chopped
• 1/4 t. ground cumin
• Salt and freshly ground black pepper to taste

Preparation

Step 1

Heat a heavy skillet over medium heat, add the oil and when hot, add the onion and garlic and sauté until they are soft.
Stir in the flour and blend well. Simmer for a couple of minutes to cook the flour, being careful it does not brown. Slowly add the broth and stir until smooth.

Add the remaining ingredients, bring to a boil, reduce the heat and simmer until the sauce has thickened, about 15 minutes.

For smooth or semi-smooth sauce, use immersion blender or upright blender to desired consistency.

Taste and adjust the seasonings.