Green Chile Sauce

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3 Tbsp vegetable oil

1 large onion, chopped

3 cloves garlic, minced

2 tsp whole wheat flour

2 cups chopped roasted mild green chile, preferably New Mexican or

Anaheim, fresh or frozen

2 cups vegetable stock

1 tsp ground coriander

 

 

 

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

sauté until well softened, about 5 minutes. Stir in the garlic and

sauté for an additional minute, then add the flour and continue

cooking for another 1 or 2 minutes. Mix in the chile. Pour in the

stock and add the seasoning. Bring the mixture to a boil. Reduce the

heat to a low simmer and cook for about 15 minutes, until thickened

but still very pourable.

 

The sauce keeps, refrigerated, for approximately 5 days and freezes

well.