Hatch Green Chili Sauce

In New Mexico this is what they mean when they ask green or red- this is the green option/

original recipe: 1 pt per 1/3 cup
"fixed" recipe: 1 pt for the WHOLE recipe.

I have posted the original recipe. I left out the flour and use cornstach instead yesterday, and then started thinking. Why do I need the oil if I am using cornstarch? So I would suggest omitting the flour and oil and using a pan spray and cornstarch (use 1 tbsp) leave everything else the same. It would make the recipe 1 pt for the whole recipe.
(Yield: 4 cups)

3 tablespoons corn oil

2 tablespoons all-purpose flour

1 cup chopped onion

2 teaspoons minced garlic

2 cups roasted, peeled, seeded and chopped New Mexican green chilies

2 cups beef broth

1 teaspoon salt

1. In heavy-bottomed sauce pan, saute onions in corn oil until they begin to brown.

2. Add garlic and cook another 2 minutes.

3. Stir flour in with onions and garlic so that it thickens.

4. Add chopped chilies, beef broth and salt and mix well. Bring to a boil and simmer 10 to 15 minutes to allow mixture to reduce. The sauce should be thick enough to bind chilies and onions together. Sauce can be refrigerated for three days, or frozen.

Presentation: Serve sauce over enchiladas, grilled pork tenderloin or other grilled meats and poultry, or as a side with beef tacos. You can also put it over scambled eggs or a cheese omelet. In New Mexico they even offer it on hamburgers.

(Nutritional information (per 1/3 cup): 39 calories, 2.7 grams fat, 0.4 grams saturated fat, no cholesterol, 233 milligrams sodium, 62 percent calories from fat.)