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.
From EatingWell: September/October 2010
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: 63 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 9 g carbohydrates; 2 g protein; 4 g fiber; 454 mg sodium; 222 mg potassium.
Nutrition Bonus: Vitamin A (68% daily value).
1/2 Carbohydrate Serving
Exchanges: 1 fat