In a large sauce pan place Young Guns flame roasted Hatch Green Chile, onions, garlic, red chile powder, cumin, oregano and 1 TBS butter or olive oil. Saute until onions are clear. Scrape bottom of pan while sauteing. Do not overcook. Add chicken or vegetable broth and milk. cover and reduce heat. Allow to simmer for 30 minutes (Remember the longer you cook chile the hotter it gets!)
In a small skillet combine the remaining butter or olive oil. Heat then add the flour. Cook the roux until lightly brouned then stir into the chile mixture. Serve with rellenos or on Huevos Rancheros Verdes.