Southwestern Recipes
Classic Green Chile Sauce
Yield: about 4 cups
Ingredients
- 3 tablespoons corn oil
- 2 tablespoons all-purpose flour
- 1 cup chopped onion
- 2 teaspoons minced garlic
- 2 cups roasted new Mexican green chiles or 4 (4 ounce) cans, peeled, seeded and chopped
- 2 cups chicken broth
- 1 teaspoon salt
Instructions
- In a heavy bottom saucepan, sauté onions in corn oil until they begin to brown. Add garlic and cook another 2 minutes.
- Stir flour in with onions and garlic so that it thickens. Add chopped chiles, chicken broth and salt and mix well. Bring to a boil, then reduce heat and simmer 20 to 30 minutes to allow mixture to reduce. The sauce should be thick enough to bind chiles and onions together.
- Sauce can be refrigerated for three days, or frozen.