Simple New Mexican Green Chile Sauce, High Altitude - cooking recipe

Ingredients

4 cups green chili peppers, roasted and peeled (2 lb.)
3 cups water
1 tablespoon chicken bouillon
1 -6 tablespoon flour (optional)
1 -6 tablespoon butter (optional)

Preparation

Chop chile into 1/2-inch dice.
Combine chile, water and chicken bouillon in a saucepan. If you like, substitute chicken broth for water and bouillon.
Bring to a boil and simmer 30 minutes. You're done!
Use the unthickened sauce as-is, over eggs, potatoes or meat. Or spoon over tortilla chips or Fritos and top with grated cheese.
Freeze extras (before thickening) for up to 1 year.
To thicken sauce, FOR EACH CUP of cooked green chile & broth, make a roux of 1 T. flour and 1 T. butter.
Cook the roux over very low heat until flour smells cooked, 3-5 minutes, whisking frequently.
Add sauce and bring to a boil, whisking constantly. Simmer a couple minutes.
Serve as described above.
Frozen store-bought Bueno-type green chiles are an acceptable substitute; reduce water to 2 cups. Canned chiles may be used in a pinch; use canning liquid to replace some of the water.