Green Enchilada Sauce

Ingredients

4 4 servings (approx. 1/2 cup sauce each)

2 tablespoons oil
½ cup finely chopped onion
1-2 garlic cloves, finely minced
3 tablespoons flour
¼ teaspoon cumin
¼ teaspoon black pepper
1 ½ cups low-sodium chicken or vegetable broth
1 cup Anaheim or poblano chiles, roasted and peeled OR 1 cup canned diced green chiles, rinsed and drained
¼ teaspoon dried oregano
½ teaspoon salt
1 medium jalapeno, finely diced (optional)

In a medium saucepan, heat the oil over medium heat until hot.
Add the onion and garlic and cover.
Cook for 5-6 minutes, stirring once or twice to make sure the garlic and onions aren't sticking (adjust the heat if they are).
Cook until the onions are soft but not browned.
Stir in the flour and cook for 2-3 minutes, stirring constantly.
It's ok if the flour clumps around the onions, just keep stirring to let the flour get golden and toasty.
Gradually add the broth, whisking quickly and constantly to smooth out any lumps.
Add all the remaining ingredients and bring to a boil.
Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
The sauce should be silky and thickened - able to coat a spoon but still drip off.
Add more broth to thin out if needed.
Add additional salt to taste, if needed.
The sauce can be processed in a blender if you prefer a smoother consistency.
It will keep well in the fridge for up to 2 weeks.
Otherwise, it can be frozen - probably up to a month or two if well sealed.

Per serving