Recipe Image

New Mexican Red Chile Sauce

  • 20 m
  • 40 m
Cheryl & Bill Jamison
“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.”


    • 2 teaspoons canola oil
    • ½ cup minced white onion
    • 1 clove garlic, minced
    • ½ cup mild-to-medium-hot red New Mexican chile powder
    • 2 cups vegetable broth or reduced-sodium chicken broth
    • 1 cup water
    • ½ teaspoon dried oregano, preferably Mexican
    • ½ teaspoon salt


  • 1 Heat oil in a medium saucepan over medium heat. Add ½ 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.
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