Stay Calm Green Chili

That picture above is green chili with zucchini in it. I know that probably triggers some of you and I apologize in advance.

Nothing gets quite as emotional and silly in the recipe realm as a recipe for "the sauce" if you are an Italian (I am not an Italian.  My kickin' last name is bestowed to me as a sort of a combat pay for being married to an Italian) or green chile if you are a Coloradoan or an New Mexican :)

Mine is simple, and simply delicious.

It all starts with green chile sauce, and you can add meat, or not.
Most people love the pork, but I will occasionally use chicken, a whole one, or just thighs.  I have also made carnitas, but not fried them in the end, and added them to my green chili.  Amazeballs!, as the young kids will say.

This is the basic sauce recipe, with or without meat:

Saute a chopped yellow onion and minced garlic. In oil. (Regarding garlic, I have not bought a fresh clove since the first Clinton presidency, I just buy the jars of minced, a trick I learned at a steak house called Morton's.  I  know, I am a dirty little name dropper)  If you are making this with meat, add it in this step, unless it's the precooked carnitas.  Make sure your meat is all done and cooked down.

Add two tablespoons of flour--if you are going gluten free, don't use arrowroot or almond--neither one "does right" for some reason.  Almond is better than arrowroot, but still...not right...arrowroot makes a gluey mess and kind of reminds me of that movie Aliens.
With the flour, add salt, pepper, cumin and let her rip for about two minutes

Then add in your stock ( you can use your spicy sofrito one or just plain old chicken)--about two cups and keep stirring--it should be smooth and fairly thickish.

Then add in your green chiles, a good cup and a half or so--and oregano, and cilantro if you like.  You can also add in a can of tomatoes or fresh tomatoes at this step--and if you are adding in zucchini, now is the time too :)

Then your about there--if you add in meat, cooked and ready to go, do it now