Green Chile Sauce (makes 4 cups)

2 tablespoons veggie oil
1 cup chopped onions
4 tablespoons flour
2 cups chopped green chile
2 cups chicken broth (or veggie broth: Knorr™ bouillon cubes work great)
1/2 teaspoon garlic powder (or a chopped clove or two)
1 teaspoon cumin powder
1 teaspoon dried oregano
1.5 teaspoons salt

In a saucepan, heat the oil. Sauté the onions along with the cumin & oregano until the onions get tender. Meanwhile, heat (or microwave!) your broth in a separate container to boiling or almost boiling. Roux time! Add the flour to the onions. Cook it for another 3 minutes or so. Stir it a lot so it doesn't burn. Add the boiling broth to the roux and stir vigorously. You want a thickened broth with no clumps of flour. Add the remaining ingredients, and simmer the sauce for at least 20 minutes.