Recipe: New Mexico Green Chile Sauce

So I realized I actually do have a few recipes to share that I've neglected to post here. I keep some of this around AT ALL TIMES and I put it on virtually everything I eat. Everything. To be honest, I have no idea how much oregano and cumin I put in this because I've never actually measured it. This recipe is just my best approximation. I believe I've mentioned before that green chile will cure pretty much any illness (well... maybe not an upset stomach. But it's great for colds, flu, etc.)

My father has the Pasquale's restaurant cookbook, and it turns out their green chile recipe is remarkably similar to mine. (But mine is better than the one in their cookbook, imho.)

Ingredients

3 Tbsp. olive oil (add more if needed)
1/2 a large white or yellow onion, chopped
5 cloves garlic, minced
4 tsp. flour
28-32 oz. chopped New Mexico green chiles*
2 cups vegetable stock
2 1/2 tsp. salt
2-3 tsp. dried oregano
1/2 tsp. ground cumin
dash crushed red pepper flakes

Heat oil in a saucepan over medium heat. Add onion and sauté until almost translucent. Add garlic and continue to sauté until golden brown. Add flour and stir for 30 seconds. Add green chile, vegetable stock, salt, oregano, cumin, and red pepper flakes. Bring to a boil, reduce heat, and simmer 15 minutes.

*Yes, I DO mean New Mexico green chiles. New Mexico green chiles are a unique variety that aren't grown anywhere else. If you live in the vicinity of New Mexico there's a good chance you can find frozen green chile in your local grocery stores - check Whole Foods if you can't find it elsewhere. The farther you get from New Mexico the harder it is to find, but you CAN get canned green chiles in unexpected places.