SPRING HILL RANCH'S NEW MEXICO GREEN CHILE SAUCE

Spring Hill Ranch's New Mexico Green Chile Sauce image

Provided by Wiley P

Time 35m

Number Of Ingredients 8

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2 Tbsp lard (or vegetable or canola oil)
1/4 medium white or yellow onion, diced
3 medium cloves of garlic, chopped
2 Tbsp all-purpose flour
4 medium new mexico #6 or big jim chiles, roasted, peeled, seeded and finely chopped (about 1 pound or 2 cups) (or a 13-ounce container frozen diced green chiles) (or 3 4-ounce cans of diced green chiles)
1 1/2 c good water or low-sodium chicken stock
1/2 tsp kosher salt (omit if your stock is not low-sodium)
1/2-1 lb shredded pork or beef (optional)

Steps:

1. In a heavy bottomed skillet over medium heat, heat the lard until it is shimmering but not yet smoking. Sauté the onion until it has softened and become translucent, about 4 minutes. Add the garlic and stir until it is nice and fragrant, about 1 minute. Add the flour and mix it in well, stirring constantly for at least 2 minutes to cook out the flour-y taste.
2. Add in the green chiles, water (or stock), and salt and simmer the sauce uncovered, stirring often for 20 minutes, until most of the liquid has evaporated and the sauce has thickened slightly.
3. Add in the green chiles, water (or stock) and salt and simmer the sauce uncovered, stirring often for 20 minutes, until most of the liquid has evaporated and the sauce has thickened slightly.
4. Serve the sauce hot over or under your southwestern meal. Kept in an air tight container, this sauce should last a week in the refrigerator.