Chris's Pueblo Green Chili Sauce

Total Time: 3 hrs 40 mins Preparation Time: 40 mins Cook Time: 3 hrs

Ingredients

• 3 -4 serrano chilies, diced (depending on how hot you want your chile, don't add if you want mild chile)
• 1/4 cup vegetable oil or 1/4 cup bacon fat
• 8 -10 large roasted green chilies, skins removed, torn into strips (hatch or poblano are best)
• 24 ounces chicken broth (approximately)
• 1 (12 ounce) can rotel tomatoes & chilies
• 1 cup water
• 1 teaspoon cumin
• 1/2 teaspoon pepper
• 1/2 teaspoon curry powder
• 1 teaspoon season-all salt
• 1 teaspoon fresh cilantro or 1 teaspoon dried cilantro
• 1 teaspoon cayenne pepper
• 1/2 teaspoon crushed red pepper flakes
• 2 garlic cloves, crushed
• 1/2 teaspoon salt and pepper
• 1/4 cup flour (approx.)
• 1 small yellow onion
• 1 -2 lb lamb (diced or ground)

Recipe

• 1 in large stainless kettle, brown lamb in bacon fat or vegetable oil.
• 2 (bacon fat has better flavor.) cook on medium heat till meat is slightly pink.
• 3 add diced onion and garlic, cook till soft.
• 4 add flour and stir, browning flour as you would a roux (rue).
• 5 add some of your water if flour is too thick, keep stirring till it bubbles.
• 6 add chicken broth.
• 7 add the rest of the ingredients and bring to a bubble, then turn heat to low.
• 8 cook uncovered for 2-3 hours, stirring occasionally.
• 9 if your chile is too thin, add more flour.
• 10 if your chile is too thick, add more chicken broth.
• 11 taste often and add more spices or peppers to your liking!
• 12 if you do not like chunks of tomato or peppers, place the rotel, tomatoes and canned diced green chile's into a blender and puree them!
• 13 (this is the way i like my sauce. i only add the pueblo or poblano peppers whole to my chile).