Green Chili Enchilada Sauce

This one is dedicated to my SIL Jill who frequently asks "do you have any new recipes?" Because of this simple inquiry, I was able to resurrect this lovely recipe from my sent mail. Three cheers for Gmail! I worked hard on this recipe tweaking this and that and the end result was amazing. I made triple batches and canned this stuff so I hadn't made it in a while, recreating would have been a long time coming.

I got inspiration from Cafe Rio's medium enchilada sauce--heavenly. Ask for a sample next time. We had burritos last night, I had one again for lunch today. So yummy! I use the sauce to flavor my brown rice, pinto beans, shredded beef or chicken and then pour some over the top "enchilada style." Really, I can't get enough. Control the level of heat with cayenne pepper and thin it out with water if needed.

1 tablespoon olive oil
1 large onion, chopped
4 garlic cloves, minced
2 teaspoon fresh ground cumin seed
2 teaspoon Mexican oregano
cayenne pepper to taste
1 large can (27 ounce) Hatch green chilies, chopped
2 tablespoon white bean flour (or other flour)
2 cups chicken stock
1 teaspoon salt
3 tablespoons sucanat
1 tablespoon balsamic vinegar

Saute onion in olive oil until soft. Add garlic, and spices, stir until fragrant. Dump in chilies with juices, sprinkle with flour and mix well. Let cook until paste forms and juices evaporate. Stir in stock and sucanat. Simmer for at least 15 minutes. Blend slightly with immersion blender. Take off of heat and stir in vinegar. Salt to taste.