Chile Verde ( Basic Green Chile Sauce) makes 2 cups +

	2 Tbs   vegetable oil or olive oil
	1/4 to  1/2 small onion, diced
	1 large garlic clove, minced
	2 Tbs   flour
	1/4 tsp ground cumin
	1/4 tsp black pepper
	1 1/2   cups chicken or pork broth
	1 cup   roasted, peeled green chiles (10-12 fresh New Mexico, Anaheim
		    or California or poblano chiles), or (if you don't have 
		    fresh chiles) 8 oz canned green chiles.
	1/4 tsp oregano
	1/2 tsp salt
	(optional: 2 tsp or more chopped, canned or fresh jalapenos if you want
	 it hotter)

	Heat the oil in a 1-2 qt saucepan over medium heat.  Add onion
	and garlic, cover and cook over low heat for about 5 minutes to
	wilt the onions.  Don't let them brown.  Raise heat to medium, stir
	in flour, cumin and black pepper. Cook, stirring about 2 min.  When
	the onion/flour mix just begins to color, remove from heat and
	add broth, stirring constantly to avoid lumps.

	Add rest of ingredients.  Return pan to heat, bring to a boil, cover
	and simmer over low heat another 30 min.  The finished sauce should
	not be too thick; dilute with more broth or water if needed.

	You can puree it if it's not smooth enough.  Will keep in fridge
	for a week; heat before using.

	An interesting variation is to add 3-4 diced chipotles (don't add
	the jalapenos in this case) with the green chiles.  This gives
	a hot, smoky green chile sauce that goes great with plain bean
	burritos or cheese enchiladas; it will overwhelm more complex

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