Green Chile, no crap added

Green chile is awesome.   New Mexico or Colorado chiles, both are great, and neither need to be dressed up with a ton of other ingredients to make an awesome green chile sauce.   In other words, no cumin, no chili powder, no tomatoes, etc. etc.  Here's how to make a batch of minimalist and perfect green chile.  My favorites are Mirasol or Mosco chiles from Pueblo, or Hatch (medium/hot/x-hot, whatever) from New Mexico.  We are blessed here in Denver to have an abundance of choices available every September.  If you need some extra heat, you can add a couple of Dynamite chiles, and if you like it without too much spice, go for a variety like Anaheim or Hatch mild.    Pork green chile is great, but I generally make this sauce without meat, as it keeps longer in the refrigerator, where it is a continual staple.

Ingredients:

3T Canola oil
3T flour (can use GF flour blend, no problem)
1/2 white onion chopped
1T garlic minced
~2 cups fresh roasted green chile chopped. 
2-3 cups chicken broth (can substitute vegetable broth/stock)
Kosher salt to taste

Optional - 1.5 cups stewed pork(ideal) / chicken / beef.   If you go the meat chile route, use the cooking stock from the meat for your liquid above instead of the chicken broth.

Start by cooking the onions and garlic in the oil over medium or medium-low heat, sweat the onions until translucent.  The garlic should be barely browned at this point as well.

Add the green chiles to the pot, and heat thoroughly over Medium heat.

Once the chiles are heated through, add the flour, and stir constantly, scraping the bottom of the pot as you stir.   Cook for 2-3 minutes, just long enough to cook the raw flour taste out.   The ingredient mixture will be pasty.   Do not brown the flour in the mixture.

Add the stock to the pot slowly, stirring continually.   Reserve some stock, keeping the mixture fairly thick (start with 2-2 /2 cups).  Increase heat to high and bring to a boil, then immediately lower heat to simmer.  The mixture will thicken.   Add reserved stock a little at a time to bring to desired consistency.   Add your stewed meat if desired, and simmer as long as you'd like.   Add salt to taste.

Ready to Eat!