Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra-virgin olive oil
  • 1 medium white onion, chopped
  • 3 large garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 3 tablespoons flour
  • 1 14.5 ounce can low-sodium chicken broth
  • 4 large hatch chiles, roasted, stemmed and deseeded (or poblano or anaheim)
  • 1 small jalapeno, chopped (optional if you want some spice, leave seeds in for extra spicy)
  • 1 tablespoon fresh hot and spicy oregano, or regular oregano
  • 2-3 large pinches kosher salt, to taste
  • freshly ground black pepper

Instruction

  • Preheat skillet over medium heat. Add oil, then onions and garlic. Saute for 4-5 minutes or until starting to soften and translucent. Add cumin; saute for a minute or so. Sprinkle flour over onion mixture, cook and stir for a minute or two. Slowly stir in chicken broth until no flour clumps remain. Cook, stirring occasionally, for another five minutes or so until mixture is hot and thickened.
  • Add chiles, oregano, sauce from skillet and jalapeno (if using; consider adding a small amount of pepper until you reach desired heat level) to a high-powered blender (such as a Vitamix). Process on high until smooth. Season well with salt and pepper.