• Sauté the 2,884 g onions in 224 g oil until translucent.
• Add the 320 g garlic and cook about 1 minute.
• Add:

5,448 g Hatch chiles

  1,923 g roasted Roma tomatoes
  5,768 g chicken stock
  40.1 g cumin
 160 g 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.