1. Chop chile into 1/2-inch dice. 2. Combine chile, water and chicken bouillon in a saucepan. If you like, substitute chicken broth for water and bouillon. 3. Bring to a boil and simmer 30 minutes. You're done! 4. Use the unthickened sauce as-is, over eggs, potatoes or meat. Or spoon over tortilla chips or Fritos and top with grated cheese. 5. Freeze extras (before thickening) for up to 1 year. 6. To thicken sauce, FOR EACH CUP of cooked green chile & broth, make a roux of 1 T. flour and 1 T. butter. 7. Cook the roux over very low heat until flour smells cooked, 3-5 minutes, whisking frequently. 8. Add sauce and bring to a boil, whisking constantly. Simmer a couple minutes. 9. Serve as described above. 10. Frozen store-bought Bueno-type green chiles are an acceptable substitute; reduce water to 2 cups. Canned chiles may be used in a pinch; use canning liquid to replace some of the water. ---------------------------------------------------------------------------
Nutrition
Ingredients
