Tubac Chile Verde

1. 1

   In a heavy saucepan, warm the oil over medium heat.

2. 2

   Add the onion and saute until well softened, about 5 minutes.

3. 3

   Stir in the garlic and saute for an additional minute, then add the flour and continue cooking for another 1 or 2 minutes.

4. 4

   Mix in the chile and tomatoes or tomatillos.

5. 5

   Pour in the stock and add the salt.

6. 6

   Bring the mixture to a boil.

7. 7

   Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable.

8. 8

   Serve warm with enchiladas or other dishes.

9. 9

   The sauce keeps, refrigerated, for about 5 days and freezes well.

* Per serving · 4 servings · Values may vary.

No additional tips available.