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Hatch Green Chile Enchilada Sauce

Ingredient	Weight
Roasted Hatch green chiles	5,448 g
Garlic	320 g
Yellow onion	2,884 g
Homemade chicken stock	start with 5,768 g, then adjust as needed up to 7,691 g maximum
Fire-roasted Roma tomatoes	1,923 g
Ground cumin	40.1 g
Diamond Crystal kosher salt	160–192 g
Canola oil	224 g

Procedure

Sauté the 2,884 g onions in 224 g oil until translucent.
Add the 320 g garlic and cook about 1 minute.
Add: Hatch chiles, roasted Roma tomatoes, chicken stock, cumin, Diamond Crystal kosher salt (start at the low end)
Simmer 20–30 minutes.
Run through the food mill.
Adjust the consistency with additional stock up to about 7,691 g total.
Taste with a pan of chicken enchiladas.
Make any final seasoning adjustments.
Refrigerate overnight, then reheat and pressure can the following day.