Hatch chilis come around once a year in the fall with great fanfare. They certainly are yummy and a good excuse to cook southwestern-esque stuff. A great first stop is making some sauce and topping your some grilled meat with it.
With this sauce, pork chops or chicken breasts are awesome.
|Mise en Place|
|2 tbs||butter||1 small||onion, small dice|
|2 tbs||wondra flour||8 cloves||garlic, minced|
|2 cups||chicken stock||3 hatch chilies||roasted, seeded, small dice|
|2 tsp||cumin, toasted and ground|
|1 tsp||mexican oregano|
|1||sauce pan, medium low|
|1||sweat onion till soft in butter with a pinch of salt|
|2||add garlic, cook one minutes|
|3||whisk in flour, cook for a couple minutes until slightly golden|
|4||slowly whisk in stock|
|5||add chiles and spices|
|6||reduce on low until desired consistency is reached|