Hatch Green Chili Sauce

 1 T olive oil

1/2 c chopped onion

4 cloves of garlic minced

Saute onion and garlic in oil, then add

2 T flour

Brown flour for a few minutes in oil.  Then add:

1 c chopped roasted Hatch green chilis

1/4 tsp dried Mexican oregano

1/2 tsp ground cumin

1/2 tsp salt

1/4 tsp ground pepper

1 1/2 cups chicken stock

Add chilis, spices and chicken stock and cook several minutes till the sauce thickens.  Blend in blender till sauce is smooth.  Keeps in refrigerator for 3-4 days or can be frozen.