I have looked long and hard for the green chili sauce you get on every thing over in New Mexico. Not the tommitillo sauce you get in Mexican Restaurants. I think I have found on very close.
1 cup green chilies, roasted, peeled, seeded, chopped, (Hatch, or Anaheim’s)
½ medium tomato, diced
3 cloves garlic, minced
3 Tablespoons white onion, diced
¼ teaspoon cumin
¼ teaspoon Mexican oregano
½ teaspoon black pepper, crushed
½ teaspoon kosher salt
2 Tablespoons flour
2 tablespoons olive oil
1 ½ cups pork or chicken stock
In a 12" dutch oven, over 10 to 12 charcoals,, sauté onions in olive oil, over medium low heat until soft and clear, do not brown. Add garlic and sauté for 1 minute, add flour and cook for a few minutes more, stirring frequently. This well make a thick roux. Add cumin, oregano and cook 30 seconds to bring out flavors. Add tomatoes, stir to deglaze pan. Add stock, salt and pepper, and stir until sauce is lump free. Add chopped green chilies, stir. Raise heat to simmer, About 4 more charcoals. When sauce starts to simmer, reduce heat to keep at a simmer, cover and simmer 30 minutes, test for thickness and seasoning. Sauce is ready when it will coat the back of a spoon.
Serve over: Burritos
If you like the red and green, both, They call that in New Mexico, "Make it Christmas" use a sauce called Chili Colorado, And this N.M. Green Chili Sauce Both sauces over 1/2 and 1/2.