2 tbsp. vegetable or olive oil
1/4 to 1/2 sm. onion, chopped
1 lg. garlic clove, chopped
2 tbsp. flour
1/4 tsp. ground cumin
1/4 tsp. black pepper
1 1/2 c. pork or chicken broth
1 c. roasted, peeled green chilies (10 to 12 chilis, chopped) or 4 cans whole
green chilies (seeds removed)
1/4 tsp. oregano
1/2 tsp. salt
2 tsp. or more chopped jalepeno, optional (for added hotness)

Heat oil over medium heat. Add onion and garlic. Cover and cook over low heat 5 minutes to wilt onions. Check halfway to make sure they are not browning. Raise heat to medium again, stir in flour, cumin, and black pepper. Cook stirring for 2 minutes to cook the rawness out of the flour. The onions will tend to ball up into clumps. When the onion-flour mixture just begins to color, remove the pan from heat and gradually pour in the broth stirring constantly to prevent lumps. A wire whisk helps.

Add all the remaining ingredients. Return pan to heat and bring to the boiling point, then cover and simmer over low heat for 30 minutes, stirring occasionally.

The finished sauce should be thick enough to nap a spoon. If too thick dilute with a bit more broth or water. If sauce is not uniformly smooth, puree a cup at a time in the blender. This is good with shredded, cooked chicken and either corn or flour tortillas.