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



  • 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; 3.1 g total fat; 0.4 g saturated fat; 719 mg sodium. 234 mg potassium; 8.2 g carbohydrates; 4.4 g fiber; 2 g sugar; 2 g protein; 3204 IU vitamin a iu; 1 mg vitamin c; 6 mcg folate; 42 mg calcium; 2 mg iron; 18 mg magnesium;

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