New Mexican Red Chile Sauce

4.2 (16)
New Mexican Red Chile Sauce

This earthy chile sauce is super simple to make and is delicious on enchiladas or burritos. Or use it as the braising liquid for chunks of pork shoulder.

Yield: about 2 cups
Active Time: 20
Total Time: 40


  • 2 teaspoons canola oil
  • 1/2 cup minced white onion
  • 1 clove garlic, minced
  • 1/2 cup mild-to-medium-hot red New Mexican chile powder
  • 2 cups vegetable broth or reduced-sodium chicken broth
  • 1 cup water
  • 1/2 teaspoon dried oregano, preferably Mexican
  • 1/2 teaspoon salt


Heat oil in a medium saucepan over medium heat. Add 1/2 cup onion; cook, stirring, until it begins to soften, about 1 minute. Stir in garlic and continue cooking until the onion is translucent and soft, about 2 minutes more. Stir in chile powder. Add broth, water, oregano and salt. Bring to a boil. Reduce heat to a simmer and cook until thickened and reduced by about one-third, about 20 minutes. (The sauce should be thick enough to coat a spoon lightly.)

Tips & Notes

  • Make Ahead Tip: Refrigerate for up to 3 days.


Nutrition Per Serving

calories 63
fat 3 g (0 g sat, 1 g mono)
cholesterol 0 mg
carbohydrates 9 g
protein 2 g
fiber 4 g
sodium 454 mg
potassium 222 mg

Nutrition Bonus Vitamin A (68% daily value).

Carbohydrate Serving 1/2

Exchanges 1 fat

From EatingWell September/October 2010