Green Chile Stew

I made this over the weekend and blogged about it and my friend Mary wanted the recipe so I figured I'd post it even without pics.  I'll add them next time I make it.

Cook over medium heat:

1 pound Italian sausage

Break up the sausage as it cooks.  It should be in small pieces like the size of a peanut m&m.  When it's nicely browned, turn the heat off.  Don't worry if it doesn't get cooked through.

In a thick bottom dutch oven, cook over medium-low heat:

1/2 stick butter
3 onions, chopped



Cover and let the onions sweat for ten minutes.  Don't let them brown.  Then add:

1 head of garlic, chopped
1 tsp salt

Stir occasionally and cook until the onions are transluscent, about five more minutes.  Don't let anything brown.  Stir in:

1/4 cup flour

Stir to coat the onions for about two minutes.  Don't let it burn.  After, add

1 cup white wine

Turn up the heat to Medium and let it come to a boil.  Let it simmer until the alcohol burns off.  Then add

1 1/2 cups chicken stock
1 1/2 cups beef stock

Stir to combine.  Then add:

24 oz chopped canned green chile 
2 bay leaves 
1-2 tsp cumin

Bring this to a boil, turn the heat down to low, put a cover on it and let it simmer for an hour.  Or longer.  This is one of those sauces that really profits from a very long, slow cooking process.  Then add

2-3 cups tomatilla salsa (I used safeway salsa verde)
lots of ground black pepper

Bring this back up to a boil and then test for salt.  It will likely need some.  If it seems very thin, let it boil until the liquid is reduced and it has thickened up.  When boiling, it should have the consistency of a very thick soup like a chowder or something.  It will thicken up quite a bit as it cools.  When you're satisfied with the consistency, turn of the heat and either serve it or save it for later.

Green chile has many uses:

In a bowl with a spoon either by itself or over rice or cooked potatoes
The base for New Mexico enchiladas
Great on hamburgers
Over eggs and hash browns
Frito Pie