Chuy'S Hatch New Mexican Green Chile Sauce

1. 1

   In heavy-bottomed sauce pan, saute onions in corn oil until they begin to brown.

2. 2

   Add garlic and cook another 2 minutes.

3. 3

   Stir flour in with onions and garlic so that it thickens.

4. 4

   Add chopped chilies, beef broth and salt and mix well.

5. 5

   Bring to a boil and simmer 10 to 15 minutes to allow mixture to reduce.

6. 6

   The sauce should be thick enough to bind chilies and onions together.

7. 7

   Sauce can be refrigerated for three days, or frozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.