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00Ingredients
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1 small onion, finely chopped
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1 clove garlic, minced
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2 tablespoons vegetable oil
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1 tablespoon all-purpose flour
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2 to 3 cups homemade chicken stock
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1 cup chopped green New Mexico chile, roasted, peeled, stems removed
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1 small tomato, peeled and chopped
Instructions
Saute the onion and garlic in the oil until soft. Stir in the flour and blend well. Simmer for a couple of minutes to "cook" the flour. Slowly add the broth and stir until smooth.
Add the remaining ingredients, bring to a boil, reduce the heat and simmer until the sauce has thickened, about 15 minutes.
| Servings |
| 2 to 3 cups |
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This versatile sauce is basic to New Mexican cuisine. It is best with freshly roasted and peeled chile but can be made with canned, frozen or even dried green chile. Finely diced pork can be added but cook the sauce for an additional half hour. Use this sauce over enchiladas, burritos, or tacos. It will keep for about 5 days in the refrigerator and freezes well.
Ingredients
InstructionsSaute the onion and garlic in the oil until soft. Stir in the flour and blend well. Simmer for a couple of minutes to "cook" the flour. Slowly add the broth and stir until smooth. Add the remaining ingredients, bring to a boil, reduce the heat and simmer until the sauce has thickened, about 15 minutes.
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