Green Chile Sauce (New Mexican Style)

Green Chile Sauce (new Mexican Style) I fell in love with green chile sauce while visiting New Mexico in the early 90's. Since I live in Dallas, Texas it is very hard to find anything other than tomato based salsa. So I created my own version to enjoy anytime. 2 lbs green chilies, roasted, peeled and chopped (hot or mild, fresh or frozen, not canned) 1 lb cooked pork or cooked chicken (optional, but you'll wish you had) 2 tablespoons cooking oil 4 minced garlic cloves 2 large white onions, chopped 3 tomatillos, chopped 2 (10.5 ounces) cans low-sodium low-fat chicken broth (or your favorite) 1/2 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon chili powder 1/4 teaspoon ground cumin 1/4 teaspoon dried cilantro

18-20 servings I fell in love with green chile sauce while visiting New Mexico in the early 90's. Since I live in Dallas, Texas it is very hard to find anything other than tomato based salsa. So I created my own version to enjoy anytime. 2 lbs green chilies, roasted, peeled and chopped (hot or mild, fresh or frozen, not canned) 1 lb cooked pork or cooked chicken (optional, but you'll wish you had) 2 tablespoons cooking oil 4 minced garlic cloves 2 large white onions, chopped 3 tomatillos, chopped 2 (10.5 ounces) cans low-sodium low-fat chicken broth (or your favorite) 1/2 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon chili powder 1/4 teaspoon ground cumin 1/4 teaspoon dried cilantro

18-20 servings In a large and deep pan or skillet add oil, onion, garlic and tomatillos. Lightly brown or cook until onions start to soften. Add flour while stirring constantly till blended or you could make a roux and stir into the pan. Add all remaining ingredients and stir well. Cover and simmer for 40 minutes. Season to taste. If you want it hotter simply add some cayenne pepper or habanero pepper. For additional flavor try grilling your meat with some wood chips first. This sauce can be substituted wherever you would use tomato based salsa. I plan to add some recipes that make good use of this salsa. Try it on eggs, top your nachos, smother burritos, smother a grilled rib-eye steak etc --. Freezes well. Seperate into serving, thaw, heat and eat. This size batch last my wife and I 4 months. Tips: The easiest way to prepare this is to buy frozen, roasted, peeled and chopped chilies. Unfortunately these are hard to find in most states. I have been successful at finding them in the vegatable section of Wal-Mart grocery stores and ordering online.