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*Cook's Note: You can purchase green chile in two ways.
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You can get chile year round that is already roasted, chopped and frozen.
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During roasting season in New Mexico, you can also purchase chile that is freshly roasted but not chopped or frozen.
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That will work as well.
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If you do this option, you need to be sure to remove the stems and skins from the chile and then chop it.
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Put the New Mexico green chile in a large saucepan over medium heat.
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Do not let boil.
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Make a roux.
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Put the oil in a saucepan, over medium heat, heat up slightly, add the flour and stir constantly.
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The flour should get toasted and brown, but do not burn it, about 5 minutes.
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Drizzle the roux into the green chile and mix to combine.
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This will make it thicker and change the color slightly, but it should not get white in color.
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The chile and liquid should just look darker and less bright that the green chile without any roux.
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Add enough roux and water to get the chile to the right consistency, which should be like gravy.
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You may not use all the roux.
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Add the garlic and salt.
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Leave the chile in the pot to simmer for 20 minutes, stirring regularly.
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Do NOT bring it to a boil, as that may burn the flour in the roux.
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Add more salt and garlic if needed and serve.
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This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
