Pueblo Green Chile Sauce

Ingredients

1 1/2 cups chopped white onion

8 cloves of garlic, minced

4 Pueblo Green chilies

4 cups beef stock

1 tsp ground allspice

1 tsp Mexican oregano

1 tsp salt

Oil as needed

Directions

Roast the fresh green chilies over an open flame until blackened. Place in plastic bag and let steam for 10 minutes to loosen up the skin. Peel. Rough chop. If you’re lazy, go to the store and buy the canned Hatch chilies.

Fry the onion and garlic in saucepan coated with oil until translucent. Add the green chopped chile. Fry together for a couple of minutes to meld the flavors.

Add the contents of the pan along with the remaining ingredients to a blender and purée until smooth