An excellent sauce you can use as a base for stews, or as a "smothering" sauce for burritos or enchiladas. Enjoy!

Prep Time: 15 minutes
Cook Time: 10 minutes
Serves: about 4

Ingredients

2 Tbsp. butter or margarine
3/4 cup diced RED onion
1 to 1 1/2 cups diced green chile (that's 2-3 chilefest bags)
2 Tbsp. flour
1/2 tsp garlic powder
1/2 tsp sea salt
1 tsp coarse ground black pepper
1 tsp vegetable oil
1 cup chicken stock (hot)

Preparation

In a medium saucepan melt the butter on medium-high heat (do not burn). Add the onion and saute for about 3 minutes. Add the chiles and saute for another 2-3 minutes. Add the flour, garlic powder, salt, and pepper. Add the oil and stir in, until mixture is hot.

While stirring constantly, add MOST of the heated chicken stock. Mix very well. Keep stirring until the mixture comes to a boil. Recuce heat to low, and simmer for about 10 minutes. Stir frequently to avoid burning the bottom.

The result should be a thick chile sauce. If too thick, add more chicken stock or some water. If too thin, add some chiles.

I have doubled the recipe with no problems.