I love chile, especially the green. And quite honestly I can't remember life without it. The year and a half I lived in Illinois when I made visits back to New Mexico, I'd stock up on enough to keep me happy until I could visit again.
The green chile sauce is perfect for a variety of dishes. Some people use it on eggs (or on huevos rancheros), enchiladas, or as a topping to steak or pork. Next week I'll share the recipe for making an enchilada casserole but this time around it's how to create the sauce. This is my version of the one from Bueno Foods:
Either one frozen 13 oz. container of chopped green chile or about 12 roasted, peeled, and chopped green chiles
2 tsp. vegetable oil
2 tsp. flour
2 cups water
1 clove or 1 tsp. garlic powder
1 tsp. salt, if desired (I don't salt most things I make because so much already has salt in it)
Heat the oil in a medium saucepan (one that has a lid). Add the flour and make a roux that will thicken the sauce. Add the green chile, water, garlic, and salt. Bring the mixture to a boil and simmer covered on low for about 12 minutes. It will continue to thicken as you let it cool.