I've made a decision about dinner tonight. I'm thawing a pound of Hatch Green Chiles that I bought mail order from New Mexico this summer. They were roasted and frozen in one pound packages. So, Tonight, It's going to be something with Green chile. I could do cheese or chicken enchiladas or I might thaw some carne asada I also have in the freezer. In any even, we're going New Mexican tonight. terry Green Chile - From The Range Cafe Recipe By: Raven Published in: The Range Cafe - Santa Fe Ingredients 1 1/2 pounds mild green New Mexico chiles* -- roasted, peeled, seeded and chopped to measure 2 cups 3/4 pounds hot green New Mexico chiles -- roasted, peeled, seeded and chopped to measure 1 cup 4 cup chicken stock 2/3 cup white onion -- diced 1/2 teaspoons ground cumin 6 clove garlic -- minced 1 1/2 teaspoons kosher salt 2 tablespoons lard 3 tablespoons all-purpose flour Instructions Place all ingredients except the lard and flour in a large saucepan over medium heat. Simmer uncovered, stirring frequently until juice has thickened, about 20 to 30 minutes. Make a roux with the lard and flour and brown slightly in a saucepan over medium heat. Add 1/2 cup of the green chile mixture to the roux and whisk thoroughly. Add the roux to the remaining chile mixture and cook over low heat until the sauce thickens and the flour taste disappears, about 15 minutes. Adjust salt to taste. * may use all hot chiles if desired Exported from A Cook's Books -- Recipe management for Macintosh http://www.terryanddave.com/Terry "My idea of pure heaven is to spend a day in the kitchen, peeling, chopping, and stirring while the words of a good book fill the air around me." Ruth Reichl