New Mexican Green Chile Sauce
-
3 tablespoons canola or vegetable oil
-
1 small onion, chopped
-
4 cloves garlic, minced
-
3 tablespoons flour
-
1/2 tsp cumin
-
pinch of oregano
-
3 cups broth (preferably no-chicken)
-
3 cups roasted, peeled and chopped green chiles (these need to be New Mexican chiles, i.e. Big Jims, etc). May be able to find frozen or canned
-
— Kosher salt
For the sauce: Pour oil into a saucepan, and heat over medium heat. Add onions and garlic and saute until soft, about 5 minutes. Add the flour and cumin, stir to combine and cook briefly. Whisk in the broth slowly to ensure no lumps. Add the chile. Bring to a boil, cover and simmer over low heat for 10-15 minutes. If the sauce seems too runny, add a little more flour or simmer longer to thicken. Season to taste with salt. If made ahead, cover and refrigerate until ready to use. I used a wand to partially blend the sauce.