====== Hatch Green Chile Enchilada Sauce ======

| **Ingredient**              |                                                              Weight |
| Roasted Hatch green chiles  |                                                         **5,448 g** |
| Garlic                      |                                                           **320 g** |
| Yellow onion                |                                                         **2,884 g** |
| Homemade chicken stock      | start with **5,768 g**, then adjust as needed up to **7,691 g** max |
| Fire-roasted Roma tomatoes  |                                                         **1,923 g** |
| Ground cumin                |                                                          **40.1 g** |
| Diamond Crystal kosher salt |                                                       **160–192 g** |
| Canola oil                  |                                                           **224 g** |

===== Procedure =====

  - Sauté the 2,884 g onions in 224 g oil until translucent.
  - Add the 320 g garlic and cook about 1 minute.
  - Add: Hatch chiles, roasted Roma tomatoes, chicken stock, cumin, Diamond Crystal kosher salt (start at the low end)
  - Simmer 20–30 minutes.
  - Run through the food mill.
  - Adjust the consistency with additional stock up to about 7,691 g total.
  - Taste with a pan of chicken enchiladas.
  - Make any final seasoning adjustments.
  - Refrigerate overnight, then reheat and pressure can the following day.