Roast the Green Chiles/Anaheim Peppers until they are blackened. I like to use my air fryer for this step, I cook them at 375 degrees for 20 minutes. Place the roasted chiles in a bowl and cover with plastic wrap. Let them sit for 15 minutes to sweat. This will help the skins come off easily.
Dice the onion and mince the garlic while the chiles are sweating.
Remove the skins, seeds and stems from the chiles, and dice them.
Make a roux by melting the butter in a large pan. Then add the flour and cook for 1-2 minutes.
Slowly add the chicken broth and stir.
Add the remaining ingredients and bring to a boil. Reduce the heat to medium and allow the chile to simmer for at least one hour.
Use the green chile to smother your favorite burritos, French fries, eggs or just enjoy with a spoon and a homemade tortilla.
