Step 1

In a medium skillet, saute the onion and garlic in olive oil over medium heat until softened - about 2-3 minutes.

Step 2

Stir in the flour and continue to cook over low/medium for another few minutes. The onions and garlic will be lumpy as they are coated in flour.

Step 3

Pour in the chicken stock, and simmer on low/medium heat until the mixture thickens up and starts to get smooth. Add the Hatch chiles, cumin and oregano and continue to simmer on low for 2-3 additional minutes.

Step 4

Pour the mixture into the blender and blend until smooth - add salt/pepper as desired. Refrigerate & use within 3-4 days or ladle into jars/freezer bags and freeze for later use.