Green Chile
- 3 white onions
- 3/4 cup minced garlic
- 1/4 lb butter for saute
- 3 large cans green chilies
- 1/4 cup cumin
- 1/4 cup dry oregano
- 2 Tbsp dry thyme
- 5 bay leaves
- 1/4 cup salt
- 2 gallons water
- 3/4 lb butter for roux
- 3/4 lb flour for roux
Rough chop onions and saute with 1/4 lb butter and garlic in a large stock pot. Once the onions are translucent, add dry spices and salt. Add two cans of green chilies and water. Bring this mixture to a boil. While this is coming to a boil, combine 3/4 lb butter with flour in a separate pan. Cook the roux slowly for 10 minutes, stirring constantly as not to burn. Add the roux to the boiling green chile liquid and whisk to remove clumps. Bring back to a boil and simmer for 20 minutes. Remove from heat and blend. This will ensure that there are no lumps of roux remaining. Stir in remaining can of green chilies and adjust seasoning. This makes a good amount of sauce, so you can freeze for alter use. Use to top burritos, mix in with scrambled eggs, smother hash browns, or for a dipping sauce.