Hatch Green Chile Sauce

Ingredients

• 3 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups chopped roasted mild green chile, preferably New Mexican or Anaheim, fresh or frozen
• 2 cups chicken stock
• 1 teaspoon salt
• 1 teaspoon ground coriander

Instructions

1. in a heavy saucepan, warm the oil over medium heat. add the onion and sauté until well softened, about 5 minutes.
2. Stir in the garlic and sauté for an additional minute, then add the flour and continue cooking for another 1 or 2 minutes.
3. Mix in the chile. Pour in the stock and add the seasonings. Bring the mixture to a boil. Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable.
4. Serve warm with enchiladas or other dishes.

Notes

The sauce keeps, refrigerated, for about 5 days and freezes well.

Attribution

The Border Cookbook by Cheryl Alters Jamison and Bill Jamison