This is a thick, rich, non-traditional green chile sauce. It’s flavorful and perfect as a base for stew or in green chile enchiladas.
- 3 Strips of Bacon, sliced into 1/8” thick strips
- 2-3 Large Stalks of Celery, diced into ¼” pieces (about 1¾ cups)
- 1½ Medium Onions, diced into ¼” pieces (about 1¾ cups)
- 1½ TBsp. Butter
- 3 TBsp. Flour
- 2 Tsp. Ground Cumin
- 4 Garlic Cloves, or to taste
- 1 5” Sprig Fresh Rosemary
- 3 Sprigs Fresh Thyme
- 2 Bay Leaves
- 1 Cup Santa Fe Ole’s Late Harvest Green Chile, any desired spiciness
- 1 Cup Santa Fe Ole’s Green Chile Sauce, any desired spiciness
- In a large sauce pan over medium high heat, sauté the bacon, stirring often, until bacon is browned and most of the fat has been rendered.
- Remove the bacon with a slotted spoon onto paper towels and set aside.
- Discard about half the oil and sauté the celery and onions until translucent.
- Remove to a bowl and set aside.
- Into the sauce pan over medium heat, place the butter and flour.
- Stir with a flat whisk and allow to cook for a few minutes.
- Add the garlic and cumin, stir and then add the chiles, stirring until incorporated.
- Add about half a jar of water; thyme, bay, rosemary, onion and celery, bacon and salt to taste.
- Simmer for about 30 minutes (or longer) over very low heat, stirring and scrapping the bottom occasionally.
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