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

1. In heavy-bottom saucepan, sauté onions in corn oil until they begin to brown. Add garlic and cook another 2 minutes.
2. 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.
3. Sauce can be refrigerated for three days, or frozen.