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 | |||
|---|---|---|---|
| STAPLES | PRODUCE | ||
| 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 |
| kosher salt | SPICES | ||
| 2 tsp | cumin, toasted and ground | ||
| 1 tsp | mexican oregano | ||
| Equipment | |
|---|---|
| 1 | sauce pan, medium low |
| Directions | |
|---|---|
| Step | Action |
| 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 |