This is a staple in our home. The savory ingredients make a topping for anything from steak to tacos, or on top of eggs for a real NM Huevos Rancheros.

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.