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Categories:Viewed: 44 - Published at: 9 years ago
Ingredients
- 1 tablespoon canola oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 2 tablespoons flour or 2 tablespoons whole wheat flour
- 1/4 teaspoon ground cumin
- salt and pepper, to taste
- 1 1/2 cups pork stock or 1 1/2 cups chicken stock
- 1 cup chopped roasted and peeled new mexico pepper ("or" frozen "or" canned)
- 1/4 teaspoon dried oregano
Method
- In a medium sauce pan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).
- Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes.
- Stir in the stock and simmer until thick and smooth.
- Stir in the chiles and oregano.
- At this point you may cool, and store in refrigerator, covered, for up to one day.
- To serve, heat thoroughly.
