Chile Verde

3 tablespoons vegetable oil
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 1/2 cups chopped roasted Anaheim or New Mexico chile
1 cup canned crushed tomatoes or 8 ounce tomatillos,
    boiled in water until soft, drained and chopped
1 1/2 cups chicken stock
1 teaspoon salt, to taste

If using tomatillos, husk and clean them first. In a heavy saucepan, warm the oil over medium heat. Add onion and saut� until well softened, about 5 minutes.

Stir in garlic and saut� for an additional minute, then add the flour and continue cooking for another 1 or 2 minutes.

Mix in the chile and tomatoes or tomatillos. Pour in the stock and add the salt. Bring the mixture to a boil. Reduce heat to a low simmer and cook for about 15 minutes, until thickened but still pourable.

Serve warm with enchiladas or other dishes. The sauce keeps under refrigeration for about 5 days and freezes well.