The Thanksgiving Special with ChefsLine  

New Mexico Green Chili Sauce Food Mood: Warm and Hearty Cuisine: New American/Regional Chef: Jane Butel Description This basic, yet versatile sauce without the chicken can be used to create enchiladas, or pour over chimichangas or burritos. Seafood, beef or beans can be substituted for the chicken. Servings: 2 cups Ingredients 1 Tablespoon butter or lard 2/3 cup chopped onion 2 Tablespoons flour 1-1/2 cups chicken broth 1 cup (or more) chopped green chiles 1 large clove garlic, finely minced 3/4 teaspoon salt Dash of ground comino (cumin) Method Melt the butter in a saucepan over medium heat. Saut? the onion until soft. Stir in the flour. Add the broth. Then add chiles, garlic, salt and comino. Simmer for 20 minutes; then use for making enchiladas.