Ingredients:

  • 1 lb roasted Hatch green chiles, peeled and seeded
  • 4 cloves garlic, smashed
  • 1/2 cup chicken stock
  • 2 tbsp unsalted butter
  • 1/2 small yellow onion, finely diced
  • 2 tbsp all-purpose flour
  • 1 tsp dried Mexican oregano
  • 1/2 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Place the roasted, peeled Hatch chiles, smashed garlic, and chicken stock into a blender. Pulse until the mixture is smooth but still retains a tiny hint of texture; set aside.
  2. Melt the butter in a medium saucepan over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent and fragrant.
  3. Sprinkle the flour, oregano, and cumin over the onions. Stir constantly for 2 minutes to cook out the raw flour taste until the mixture smells slightly nutty and turns a pale gold.
  4. Pour the blended chile puree into the saucepan. Stir vigorously to incorporate the flour mixture. Bring to a gentle simmer for 8-10 minutes, stirring occasionally, until the sauce thickens.
  5. Remove from heat. Stir in the salt and black pepper. Taste and adjust seasoning as needed.