Hatch Green Chile Sauce

From Young Guns Produce in Hatch, New Mexico.

1 lb Roasted Hatch Green Chile, diced
1 small onion, diced
2 garlic cloves, diced
2 Tbsp red chile powder
1 Tbsp crushed oregano
1/2 tsp cumin
1.5 quarts DLM Chicken Broth
1/2 cup milk
6 tsp butter or olive oil
8 Tbsp flour

In a large sauce pan, place roasted chiles, onions, garlic, red chile powder, cumin, oregeno, and 1 Tbsp butter or olive oil. Sautée until onions are clear. Scrape bottom of pan while sauteing, and make sure no to overcook. Add chicken or vegetable broth and milk; cover amd reduce heat. Allow to simmer for 30 minutes. Remember: the longer you cook chile, the hotter it gets!

In a small skillet, heat the remaining butter or olive oil and add the flour. Cook the roux until lightly browned then stir into the chile mixture. Serve with rellenos or on Huevos Rancheros Verdes.