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Chile Verde



  1. If using tomatillos, husk and clean them first.
  2. In a heavy saucepan, warm the oil over medium heat. Add onion and sauté until well softened, about 5 minutes.
  3. Stir in garlic and sauté for an additional minute, then add the flour and continue cooking for another 1 or 2 minutes.
  4. 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.
  5. Serve warm with enchiladas or other dishes.

The sauce keeps under refrigeration for about 5 days and freezes well.


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