Servings: 12
Calories: 26kcal
Equipment
- Large skillet
- stirrer
Ingredients
- Cumin- 1 1/2 t
- Green Chile roasted, peeled & seeded- 4 c chopped
- Tomato- 2 c chopped fresh or canned
- Onion- 1 c chopped
- Garlic- 2 clove minced
- Olive oil- 2 T
- Flour - 2 T
- Chicken stock- 1 c
- Sugar- 1 t
- Mexican oregano -2 t
- Salt - to taste
Instructions
- In a large skillet, heat the olive oil over medium heat. Once hot, add the onion and garlic and cook until softened about 5 minutes.
- Stir in the cumin, green chile, tomatoes, flour, chicken stock, sugar, and oregano in the skillet. Simmer over low heat for 3 minutes or until sauce thickens and bubbles.
- Serve the delicious green chile hot with fresh garnishes such as cilantro, diced onions, and avocado slices.
Notes
- If you are short on time, you can skip roasting the chiles and use canned or prepared chile instead.
- To make this dish vegetarian, substitute vegetable stock for chicken stock.
- The Hatch green chile can also be used as a topping for tacos, burritos, or nachos.
- For an extra kick of heat, add some diced jalapeño peppers when sautéing the onion and garlic.
Nutrition
Calories: 26kcal
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