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Prep time
30 minutes
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Cook time
20 minutes
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Makes
Scant quart
Author Notes
I have had multiple friends tell me my green chile sauce is the best they've had in Denver, which is high accolades here! I attribute it all to buying the freshest Hatch or Pueblo green chilies from the farmers market. This sauce is best on basic flour tortilla enchiladas with plenty of cheese inside. —gabsimonelouise
Ingredients
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2 tablespoons
Grapeseed or another flavorless oil
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1/2
Onion, chopped
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1
Clove garlic, minced
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1 teaspoon
Ground cumin
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2 tablespoons
Flour
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2 cups
Chicken broth (water will do too)
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8
Fire-roasted Anaheim or other green chilies, seeded and coarsely chopped
Directions
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Heat the oil in a pan on medium heat. Saute the onion till soft. Add the garlic and cumin and saute till fragrant, about 1 minute.
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Mix in the flour to coat the onions, and stir everything around until the flour is slightly brown and toasted. Start adding the chicken broth a little bit at a time to make a slurry, and keep adding broth and stirring until the sauce starts to thicken. Add the rest of the broth, stir until well combined, then add the chilies.
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Let the sauce simmer until it's as thick as you like it. Cool, and then puree in a blender. Add salt to taste.
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