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.

Cheryl & Bill Jamison




Ingredient Checklist


Instructions Checklist
  • 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.)



Make Ahead Tip: Refrigerate for up to 3 days.

Nutrition Facts

57 calories; protein 2g; carbohydrates 8.2g; dietary fiber 4.4g; sugars 2g; fat 3.1g; saturated fat 0.4g; cholesterol 0mg; vitamin a iu 3203.9IU; vitamin c 1.2mg; folate 5.8mcg; calcium 42.3mg; iron 1.9mg; magnesium 18.2mg; potassium 233.6mg; sodium 718.6mg; thiamin 0mg.

Reviews (4)

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4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
This is a good and authentic tasting sauce I added a half can of tomato paste after reducing for a little while and it was perfect. As good as I can get in New Mexico. The New Mexico chili powder is a must to achieve the flavor. I also take more time with the reduction so that flavors mingle and develope more. Pros: Easy to follow instructions Cons: Needed to add an ingredient Read More
Rating: 1 stars
Simply Horrible I used the chili powder I had on hand my sister was making this with me while on Skype. We followed the directions although she used chicken broth and I used vegetable. Upon tasting ours we both dumped it and went to the store to buy the canned stuff! Tip::Do not waste your time on this one Pros: Non Cons: Too gritty and bland Read More
Rating: 4 stars
Definitely cumin a must. As to the review where this was dumped out & can chili was better well that alone said a lot. But not about this recipe. Read More
Rating: 4 stars
Where's the cumin? The Santa Fe native who taught me this recipe added these spices: cumin cinnamon (a tiny bit) and ground coriander (a tiny bit. ) You have to use ground chili (as opposed to chili powder.) Chili molido comes in cellophane bags in the Mexican food section of the store. You can mix hot and mild red chili "New Mexico chili pepper" and "California chili pepper" to get the right amount of hotness for you. Read More