We have a few recipes for New Mexico Green Chile Sauce (green enchilada sauce). Here's one:
Makes about 1 quart
2 Tablespoons lard (or vegetable or canola oil)
1/4 medium white onion, finely diced
3 medium cloves garlic, minced
2 Tablespoons all purpose flour
8 medium-sized New Mexico #6 or Big Jim chiles, roasted, peeled, seeded and
finely chopped (about 1 pound or 2 cups) (or a 13-ounce container frozen
diced green chiles) (or 3 4-ounce cans of diced green chiles)
1 1/2 cups good water (or low-sodium chicken or pork stock)
1/2 teaspoon kosher salt (omit if your stock is not low-sodium)
1/2 - 1 pound shredded pork or beef (optional)
In a heavy bottomed skillet over medium heat, heat the lard until it is shimmering but not yet smoking. Sauté the onion until it has softened and become translucent, about 4 minutes. Add the garlic and stir until it is nice and fragrant, about 1 minute. Add the flour and mix it in well, stirring constantly for at least 2 minutes to cook out the flour-y taste.
Add in the green chiles, water (or stock), and salt and simmer the sauce uncovered, stirring often for 20 minutes, until most of the liquid has evaporated and the sauce has thickened slightly.
In a blender or food processor or using an immersion blender, blend the sauce to your desired consistency. If using, add the shredded pork or beef.