1 C. chopped Hatch green chile
1/2 onion, chopped
2 cloves garlic, chopped
2 Tbls. olive oil
2. Tbls. flour
1/2 tsp. oregano
1/2 tsp. cumin
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 C. broth (vegetable or chicken)
In medium saucepan, add olive oil, onions and garlic. Heat over medium/low and sauté onions and garlic until they start to soften but not brown.
Sprinkle the flour and spices over onions. Raise heat, stir and cook a minute, then whisk in the broth, bring to a boil.
Reduce heat, add chopped green chiles, cover and simmer 30 minutes.
Use in your favorite recipes or freeze for future use.