Red or Green? That is the token question at almost every restaurant in Santa Fe. Personally, I like "christmas". I like to have my food drenched in red and green chile. This green chile recipe is a smothering sauce. Smother your eggs, smother your burrito, smother your potatoes, smother your enchiladas. You get the point.
2 tbs oil (olive or grapeseed oil)
1 small onion, diced
2 cloves garlic, minced
1/2 cup cold water
2 tbs cornstarch
1.5 to 2 cups chicken broth
~16oz chopped green chile (roasted)
Dissolve cornstarch in cold water, and set aside. Saute onion and garlic in oil until soft, over medium heat. About 8 minutes.
Whisk cornstarch mixture into onions, immediately add 1 cup chicken broth. Sauce should be thickening slightly. Stir and then add remaining chicken broth. Next add the green chile and simmer over low heat for 15 minutes. Enjoy!
**Why do New Mexican's spell chile with an "e" and not and "i"? Read this article from the New York Times