Bob Slattery'S Green Chile Sauce

• 4 Roasted New Mexican green chiles
• 1 Medium sized onion
• 2 Garlic cloves
• 1 teaspoon Ground coriander
• 1/2 teaspoon Ground cumin
• 1/2 teaspoon Oregano
• 1 teaspoon Corn starch
• 1 teaspoon Salt
• 2 + cups Chicken broth
• 2 tablespoons Vegetable or olive oil
• Ground black pepper to taste

1. Chop green chiles, about 1/2 inch dice. If you want less heat, remove the seeds from the chiles. (We would never dream of doing this!). Chop onions, same size. Mince garlic
2. Heat oil in a cast iron 12in pan, over medium heat. Add onions and saute until soft (@5 min)
3. Add garlic, coriander, and cumin. Saute for one minute. add chopped green chiles. Saute another minute, add salt, oregano, and ground black pepper to taste.
4. Add chicken broth, bring to a boil, then lower heat and simmer for 5 minutes. Taste for "hotness" and add more broth if too hot.
5. Stir in cornstarch, making sure it dissolves completely. Continue to simmer over low heat for another 5 minutes.
6. Check for seasoning. Use as a sauce to roast turkey, enchiladas, eggs, whatever.

green chiles, onion, garlic, ground coriander, ground cumin, oregano, starch, salt, vegetable, ground black pepper

Taken from food52.com/recipes/32647-bob-slattery-s-green-chile-sauce (may not work)