Green Chili Sauce
Serve this sauce at any meal. At breakfast serve over eggs or potatoes.Use it over tamales, burritos, in enchiladas, or over grilled meats and roasted potatoes for lunch or dinner.
Dovetailing Tip: Freeze any leftover sauce. When ready to use, thaw and heat.
|1 tablespoon||vegetable oil|
|1/2 cup||finely chopped onion|
|2 cloves||garlic, minced|
|2 tablespoons||flour or 2 tablespoons whole wheat flour|
|1/4 teaspoon||ground cumin|
|salt and pepper, to taste|
|1 1/2 cups||pork stock or chicken stock|
|1 cup||chopped roasted and peeled new mexico pepper, or frozen or canned|
|1/4 teaspoon||dried oregano|
In a medium sauce pan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).
Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes.
Stir in the stock and simmer until thick and smooth.
Stir in the chiles and oregano.
At this point you may cool, and store in refrigerator, covered, for up to one day.
To serve, heat thoroughly.