Tubac Chile Verde

• 3 tablespoons vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1 1/2 cups chopped roasted mild green chile, preferably New Mexican or Anaheim, fresh or frozen
• 1 cup canned crushed tomatoes or 8 ounces husked tomatillos, boiled in water until soft, drained, and chopped
• 1 1/2 cups chicken stock
• 1 teaspoon salt, or more to taste

1. In a heavy saucepan, warm the oil over medium heat.
2. Add the onion and saute until well softened, about 5 minutes.
3. Stir in the garlic and saute for an additional minute, then add the flour and continue cooking for another 1 or 2 minutes.
4. Mix in the chile and tomatoes or tomatillos.
5. Pour in the stock and add the salt.
6. Bring the mixture to a boil.
7. Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable.
8. Serve warm with enchiladas or other dishes.
9. The sauce keeps, refrigerated, for about 5 days and freezes well.

vegetable oil, onion, garlic, flour, green chile, tomatoes, chicken stock, salt

Taken from www.cookstr.com/recipes/tubac-chile-verde (may not work)