2 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
1 medium onion – thinly sliced
2 cloves garlic – chopped
1 1/2 cups chicken broth
1 1/2 cups NM Green Chile – chopped or sliced (fresh roasted and peeled, frozen or canned)
1 small handful of baby whole tomatoes
1 can pinto beans
1 tablespoon cornstarch-optional
In medium saucepan, heat olive oil.
Saute onion and garlic until sweated and soft.
Add green chiles and saute for a minute or two to blend the flavors.
Add broth,and pinto beans. Lower the flame, and cook 45 minutes.
If you would like your chile sauce thick, mix a tablespoon of cornstarch with a few tablespoons of broth until smooth.
Add to pot and cook another 5-10 minutes or until thickened.
Its easy to make this into a hearty green chile “stew”…
Add cooked chopped meat or shredded rotiserrie chicken.
When serving as a stew put grated cheddar cheese in bottom of bowl first and ladle chile over the top of the cheese and serve with a side of a warm flour tortilla. Amazing.