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Heat Oil and Cook Chili: In a medium-sized saucepan, heat 1 tablespoon of canola oil over medium heat. Add 1 ½ cups of chopped green chili and cook for about 1 minute, stirring occasionally.
Boil and Thicken: Pour in 2 cups of water and bring the mixture to a boil. Slowly stir in the cornstarch mixture and continue cooking until the sauce thickens, stirring continuously to prevent lumps.
Season: Add ½ teaspoon of minced garlic and 1 teaspoon of salt. Stir well to combine and reduce the heat to low. Let it simmer for 20 minutes to allow the flavors to meld together.
Serve: Your traditional La Loma Green Chili is now ready to be served! Enjoy it over enchiladas, burritos, or with a bowl of beans.