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Mel's Homemade Green Enchilada Sauce
cups
Ingredients
  1. 2 tbsp Olive Oil
  2. 1/2 cups Onion finely chopped
  3. 2 cloves Garlic finely minced
  4. 3 tbsp Flour, All-purpose
  5. 1/4 tsp Cumin, ground
  6. 1/4 tsp Black Pepper
  7. 1 1/2 cups Chicken Broth, Low Sodium
  8. 1 cup Anaheim chiles or poblanos (or 1 cup canned diced green chiles, rinsed and drained)
  9. 1/4 tsp Dried Oregano
  10. 1/2 tsp Salt
  11. 1 medium Jalapeño finely diced
Steps
  1. 1 In a medium saucepan, heat the oil over medium heat until hot. Add the onion and garlic and cover. Cook for 5-6 minutes, stirring once or twice to make sure the garlic and onions aren\'t sticking (adjust the heat if they are). Cook until the onions are soft but not browned.
  2. 2 Stir in the flour and cook for 2-3 minutes, stirring constantly. It\'s ok if the flour clumps around the onions, just keep stirring to let the flour get golden and toasty.
  3. 3 Gradually add the broth, whisking quickly and constantly to smooth out any lumps.
  4. 4 Add all the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. The sauce should be silky and thickened - able to coat a spoon but still drip off. Add more broth to thin out if needed.
  5. 5 Add additional salt to taste, if needed. The sauce can be processed in a blender if you prefer a smoother consistency. It will keep well in the fridge for up to 2 weeks. Otherwise, it can be frozen - probably up to a month or two if well sealed.