1/2 small onion, diced
1 clove garlic, minced
1 T olive oil
1 T flour
1/2 C chicken stock, at room temperature
1 can green chilies, roasted and peeled (4 oz)
salt and pepper, freshly ground
On medium heat fry onions and garlic in olive oil until just starting to brown.
Add flour, cumin and pepper, stir, cook for a minute.
Gradually add stock, stirring to thicken.
Add chilies and adjust salt (if stock is not salted). Serve warm.
Match made in Heaven:
Goes well with deep fried Tex-Mex dishes.