Ingredients

• 2 Tablespoons avocado oil or other neutral oil

• 1 medium yellow onion, finely diced

• 3 cloves garlic, minced

• 1–2 teaspoons ground cumin seeds

• 2 teaspoons dried Mexican oregano

• 2 cups chicken stock, preferably homemade

• 2 cups roasted New Mexican green chiles, mild to medium heat, coarsely chopped (about 7 peppers)

• 1/4 cup masa harina

• 1/4 cup hot water

• Kosher salt, to taste

• juice of 1/2 lime

Instructions

Sauté aromatics

Heat avocado oil in a pot large enough to hold all ingredients over medium heat.

When shimmering, add the onion and cook until soft and just beginning to brown.

Add garlic and toast about 30 seconds. Sprinkle in cumin, stir to coat, and toast for 1 minute.

Add oregano and chicken stock; bring to a light boil.

Simmer with chiles

Stir in the chopped roasted green chiles.

Reduce to a simmer and cook uncovered for about 15 minutes to meld flavors.

Prepare masa thickener

In a small bowl, mix masa harina with hot water to form a smooth paste. Add a little more water if too dry.

Blend for texture

Transfer about half the simmered sauce to a clean container or bowl.

Using an immersion blender, puree this portion with the masa mixture until smooth.

Return blended sauce to the pot and stir to combine with the remaining chunky sauce.

Season & finish

Adjust with Kosher salt and black pepper to taste.

Add a squeeze of lime juice if desired for brightness.