Mesa Verde Green Chile Sauce
Makes 2 to 2-1/2 cups.

2 - Tablespoon vegetable oil
1 - small onion, chopped
1 - clove garlic, minced
8 to 10 - green chiles, roasted, peeled and chopped
1 - medium tomato, chopped
2 to 3 - cups chicken broth
1/4 - teaspoon ground cumin
2 - Tablespoon cornstarch mixed with 3 tablespoons water.
1/4 - teaspoon salt

• In a saucepan, heat oil and sauté the onion and garlic until soft. 
• Add the chiles, tomato, broth and cumin. 
• Bring mixture to a boil, reduce the heat and simmer for 10 minutes. 
• Stir in the cornstarch mixture and continue to simmer for an additional 5 to 10 minutes or until thick. 
• To thin the mixture, just add more broth. 
• In a serving bowl, serve.