| hatch Green Chile Sauce source: the Border Cookbook By Cheryl Alters Jamison And Bill Jamison 3 Tablespoon 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 in A Heavy Saucepan, Warm The Oil Over Medium Heat. Add The Onion And Sauté Until Well Softened, About 5 Minutes. Stir In The Garlic And Sauté For An Additional Minute, Then Add The Flour And Continue Cooking For Another 1 Or 2 Minutes. 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. serve Warm With Enchiladas Or Other Dishes. The Sauce Keeps, Refrigerated, For About 5 Days And Freezes Well. note From Linda: I Buy Loads Of The Fresh Hatch Chiles From Hatch, New Mexico When They Are Shipped To Arizona Each Year. They Are Wonderful In This Sauce And For Everything Else! |
