Green Chile, or How to "Hatch" a Sauce
The question arises, then: what do you do with Hatch chiles? The simplest answer might be what New Mexicans would call "a pot of green." Below is a recipe for a simple, but piquant, green chile sauce that is equally at home with chunks of pork mixed in, on top of a grilled burger, or hiding a pan of stacked enchiladas.
1/4 c. olive oil
1 medium onion, diced
3 cloves garlic, diced
1/4 c. flour
1 quart chicken stock
16 Hatch chiles, roasted, peeled and chopped
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. ground pepper
1 tsp. salt
1. Fry the onions in the oil over medium heat until soft, about 5 minutes.
2. Add the garlic and cook 1 minute.
3. Add the flour and stir constantly until the lumps are stirred out, then cook 2 minutes.
4. Add the chicken stock, stirring to remove any lumps.
5. Bring to a boil, then reduce to a simmer and add the chiles, spices and salt.
6. Cook for 20-30 minutes, adding water if needed to keep the sauce at a stew-like consistency.
7. Serve hot.