2 cups roasted new Mexican green chiles or 4 (4 ounce) cans, peeled, seeded and chopped
2 cups chicken broth
1 teaspoon salt
In 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.