This sauce is wonderful in GFCF Chili Rellenos Bake!
Karen’s Green Chili
2- 7oz cans fire roasted chopped green chilies
4 tsp. minced garlic
2 c. + ½ c. chicken broth
1 can Rotel tomatoes
2 tomatillos husked, stemmed, and pureed or very finely chopped
salt and pepper to taste
1 tsp. balsamic vinegar
2 T. sweet rice flour
Combine chiles, garlic, 2 c. chicken broth, canned tomatoes, tomatillos, salt and pepper, and vinegar in stock pot. Simmer on low 10-15 minutes. Combine remaining ½ c. broth and rice flour, stir till combined and add all at once to the chili mixture. Simmer 10 more minutes.
Note: For a milder chili use the mild Rotel, canned tomatoes or 2 chopped fresh tomatoes