Hatch Green Chile Sauce

This is a sauce that originates from the regions of southern New Mexico, where it is used for a topping for enchiladas and the like. Freezes well. Posted by request.

• Ready In: 58 mins
• Yields: 4 cups

Ingredients

• 3  tablespoons  vegetable oil
• 1  onion, chopped
• 3  cloves garlic, minced
• 2  tablespoons all-purpose flour
• 2  cups  chopped roasted mild green chilies (New Mexico or Anaheim; fresh or frozen)
• 2  cups  chicken stock
• 1  teaspoon salt
• 1  teaspoon ground coriander

Directions

1. Cook the onion in oil in a heavy saucepan until tender, about 5 minutes.
2. Add the garlic and cook until fragrant, then stir in the flour and cook for 1-2 minutes more.
3. Add the chiles, then whisk in the stock and the seasonings.
4. Bring the sauce to a boil, then reduce heat and simmer about 15 minutes until thickened but still pourable.
5. May keep refrigerated for up to 5 days; freezes well.