Green Enchilada Sauce With Hatch, New Mexico Chili

1. 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. 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. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.