You might say, "Oh, this is just your standard country gravy with some green chiles added." and you'd be close to correct. What we have, though is a cross between the classic Southern sauce and New Mexico's infamous (but little known) "Jalapeño Velvet." This sauce is suitable for just about any meat or fish and most vegetables. —WileyP
2 1/2 cups
lard (butter, bacon or sausage drippings, shortening, etc.)
dmsll white or yellow onion, minced (3/8-1/2 cup)
large New Mexico Big Jim or New Mexico #6 green chiles, roasted, peeled, seeded and diced (or 1 4.4-ounce can of diced green chiles)
In a small saucepan over medium high heat, heat the fat until just below the smoking point. Add the minced onion and sauté until softened and beginning to turn golden around the edges (about 5 minutes).
Whisk in the flour until well combined. Continue whisking or stirring for a minute or two to cook out the raw flour flavor. Slowly whisk in the milk. Add the green chiles and (if using) cayenne pepper. Whisking constantly, bring the gravy to a boil to thicken it, then reduce the temperature to a simmer. Season the gravy with salt and pepper.