Title: Chile verde/basic green chili sauce
 Categories: Posted
      Yield: 1 Servings
 
      2 tb Oil
    1/2 sm Onion; chopped
      1 lg Garlic clove; chopped
      2 tb Flour
    1/4 ts Ground cumin
    1/4 ts Black pepper
  1 1/2 c  Chicken broth
      1 c  Anaheim or poblano chilies;
           -roasted, peeled and seeded
           --OR-
      1 c  (8 ounces) canned green
           -chilies; chopped
    1/4 ts Oregano
    1/2 ts Salt
      2 ts Jalapenos (optional);
           -chopped
 
  Heat the oil in a 1 or 2 quart saucepan over medium heat. Add the
  onion and garlic, cover and cook over low heat for about 5 minutes to
  wilt the onions. Check halfway through to make sure they are not
  browning. Raise the heat to medium again, stir in the flour, cumin
  and black pepper, and cook stirring, for 2 minutes to cook the
  rawness out of the flour. The onions will tend to ball up into
  clumps, but that does not matter. When the onion-flour mixture just
  begins to color, remove pan from heat and gradually pour in the
  broth, stiring constantly to prevent lumps. Add all the remaining
  ingredients. Return pan to heat and bring to the boiling point, then
  cover and simmer over low heat for 30 minutes stirring occasionally.
  The finished sauce should be thick enough to nap a spoon. The basic
  sauce is now ready to use or to store in the refrigerator. It keeps
  well for a week or so, but a skin will form on the cooled sauce, and
  when cold it will almost solidly congeal. All can be made right again
  by reheating the sauce as you need it. This chile verde is warming
  but not nearly so hot as almost every native New Mexican likes it.
  For a hotter sauce, add the optional chopped jalapenos at the same
  time as the mild chilies go in. The upper limit to how hot chile
  verde can be has yet to be determined, but I am nearly positive that
  no one is reputed to make their entirely with jalapenos.
  
  NOTES : This makes two generous cups of chili verde sauce
  
  Recipe