I just answered you on the book face and I'm currently typing up my recipe for Sazerac.

Family was from NM and we still roast 300lbs of green chile every fall. Saut onions, garlic in a little vegetable oil. Add peeled chopped roasted New Mexico green chiles. Stir for a few minutes to heat up the chiles. Add chicken stock and chopped tomatoes (if desired). Minced cilantro can also be added if desired. Also add salt to taste. Bring to boil and simmer for 10-15 minutes. Thicken with a light flour slurry or preferable a little zantham gum. The red chile in there is just green chiles that have started to turn red, which is typical this time of year and even in batches throughout the year as most people roast and freeze for the years supply.