Hatch Green Chile Enchilada Sauce

• Produce

  • 3 cloves Garlic
  • 1/2 tsp Oregano, ground
  • 3 Tomatoes, small
  • 2 Yellow onions, medium

• Canned Goods

  • 4 cups Chicken stock

• Baking & Spices

  • 1 tbsp Flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin
  • 1 lb Hatch green chiles with skin and seeds removed, roasted

Found on selfproclaimedfoodie.com

Description

Ingredients

• 1 tablespoon olive oil
• 2 medium yellow onions, chopped
• 3-4 cloves garlic, chopped
• 1/2 teaspoon ground oregano
• 1/2 teaspoon cumin
• 1 tablespoon flour
• 1 pound (2 cups) roasted hatch green chiles with skin and seeds removed
• 3 small tomatoes, skin and seeds removed
• 4 cups chicken stock
• salt and pepper to taste

Directions

• In heavy bottom pot or dutch oven, heat olive oil over medium high heat. Add the onions and saute, stirring occasionally, until slightly brown and tender, about 5 minutes. Add garlic, oregano, and cumin and saute for another minute. Add flour and stir well. Allow flour to cook with onion and garlic until fragrant, stirring frequently, about 2 minutes.
• Add green chile, tomatoes, and chicken stock. Stir well to combine and scrape bottom of pan to ensure flavors are fully mixed. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
• Remove from heat and blend until smooth in blender. Add salt and pepper to taste.
• Serve on enchiladas or breakfast burritos. Makes 8 cups.