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Misc Tex Mex Sauces

James' Poblano Chili Sauce

2 tablespoons lard, butter or vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
8 Poblano chiles (about 1 pound), roasted, peeled, seeded, and coarsely chopped
1 tablespoon epazote or 3 sprigs fresh cilantro
1 cup chicken stock
1/2 cup heavy cream
Salt, to taste
Heat the fat in a medium-size saucepan over high heat until very hot but not quite smoking. Add the onion and garlic and cook, stirring occasionally, for 2 minutes. Reduce the heat to medium and cook, stirring, another 3 minutes, or until the onion starts to color. Add the Poblanos and epazote or cilantro and stir to combine. Cook, stirring occasionally, for another 5 minutes.
Place the mixture in a blender or food processor fitted with the steel blade, add the chicken stock, and process until smooth, about 1 minute.
Return the mixture to the saucepan and bring to a simmer over low heat. Add the cream. Taste for seasoning, add salt if desired, and simmer for 3 minutes.
Can be stored, tightly covered, in the refrigerator for 2 to 3 days.
Yield: 3 cups