The following is another version of Green Chile. It is important to use either fresh or frozen green chiles which have been roasted, peeled, and chopped. Canned green chiles simply won't do.
|3/8||cup||Roux (flour mixed with olive oil to produce a paste)|
|2||cups||Chopped Green Chiles|
Sauté roux, garlic, and onions until onions are soft. Add green chiles and salt. Slowly add stock and bring mixture to a boil. Simmer for 15 minutes or until all ingredients are cooked. Since commercial chicken stock tends to be salty, consider omitting the salt and adding to taste after cooking.