Enchilada Gravy

In a large stockpot, heat olive oil over medium-high heat. Add chopped onion and garlic and saute until the start to become fragrant. Add poblano and jalapeno pepper pieces and saute for 2-3 mintues. Add all of the remaining ingredients. Bring to a boil, then reduce heat to medium. Cook uncovered for 20 minutes, stirring occasionally.

Use a slotted spoon to remove ingredients from broth mixture and place them into a large food processor (I only have a small food processor so I did this in three batches, adding each processed batch back to the pot, before removing more of the large ingredients). Puree until the consistency is thin. Return to pot and continue to heat the pureed mixture over medium heat for 20 more minutes, until sauce has thickened.

Store in a container in the refrigerator for 1 week, or in the freezer for 6 months.

Nutrition Info per 1/2 cup: 31 calories, 1 g fat, 1 g protein, 4.5 g carbohydrates, 1.5 g fiber