I’m a former restaurant chef who’s lived in New Mexico on and off for nearly 40 years (as well as Mexico, New Orleans, San Francisco, Lisbon, and a few others), and I am totally addicted to red and green chile of course. This is one of those “let’s eat what we have in the fridge“ recipes. The Shaoxing wine is quite salty, but adds an amazing flavor to this. I found an organic bottle online that I have been testing out in just about everything. It’s one of those ingredients that if you’re new to it you realize is probably in so many Chinese food dishes, and is a flavor you just didn’t realize you knew. I’m a fan. You could make this with rotisserie chicken from the grocery store, a bottle of roasted green Hatch chile (or even Anaheim, if you’re an uncouth savage) and some store-bought chicken stock. Or you can go all out and do it all from scratch. The one thing I am particular about is making sure that the broth is hot when you add it to the roux so it does not break. Anyway, give it a try and enjoy! I can’t believe how well this turned out, honestly. I apologize for the lack of process photos, this was my first post and not planned - I just wanted to save the recipe someplace because of how delicious it tasted;p