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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!
