1 small onion, finely chopped
1 clove garlic, minced
2 tablespoons vegetable oil
1 tablespoon all-purpose flour
2 to 3 cups homemade chicken stock
1 cup chopped green New Mexico chile, roasted, peeled, stems removed
1 small tomato, peeled and chopped
Saute the onion and garlic in the oil until soft. Stir in the flour and blend well. Simmer for a couple of minutes to "cook" the flour. Slowly add the broth and stir until smooth.
Add the remaining ingredients, bring to a boil, reduce the heat and simmer until the sauce has thickened, about 15 minutes.
Servings |
2 to 3 cups |
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