Green Enchilada Sauce With Hatch, New Mexico Chili

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 1/2 cups new mexico green chilies
• 4 garlic cloves
• 1 medium yellow onion
• 2 cups chicken stock
• 1/2 cup chopped tomato
• 1 teaspoon ground cumin
• 2 teaspoons salt
• 1 tablespoon canola oil
• 1 tablespoon flour

Recipe

• 1 roast and peel the chilies, reserving the peels, stems and seeds. i like to use a food mill for this. after pealing the chilies, chop them up and add to the food mill with a medium plate. reserve the seeds.
• 2 add the reserved seeds, stems and peels to the chicken stock and bring to a boil. simmer for ~ 20 minutes to infuse with the chili flavor and heat. strain out the seeds and stems.
• 3 chop the onion and garlic and sweat (add 1 tsp salt here) over medium heat for ~10 minutes, until soft. pulse the onions in a blender a couple of times (or use the food mill if you have it out already) until slightly smooth but still a little chunky.
• 4 if you are doing the chopped tomatoes yourself, blanch the tomatoes for a couple of minutes in boiling water, transfer to ice water bath, peel and chop (or use the food mill again).
• 5 in a saucepan, heat the oil, add the flour and stir for a minute or so to form a roux. the roux should get to a golden brown. add the stock to the pan and whisk to prevent any clumps of flour. add all remaining ingredients. bring to a boil, and simmer over medium heat, stirring frequently, until the liquid has reduced by half, about 30 minutes or so. taste halfway through and add salt to taste.
• 6 it's ready to serve, but i like to let it cool and refrigerate for at least 2 hours or overnight. this allows the flavors to come together.