Advertisement

New Mexican Red Chile Sauce

September/October 2010

Your rating: None Average: 3.9 (7 votes)

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.


New Mexican Red Chile Sauce Recipe

Makes: About 2 cups

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  1. 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 1/2-cup serving: 63 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 9 g carbohydrates; 0 g added sugars; 2 g protein; 4 g fiber; 454 mg sodium; 222 mg potassium.

Nutrition Bonus: Vitamin A (68% daily value).

Carbohydrate Servings: 1/2

Exchanges: 1 fat


More From EatingWell

Recipe Categories

20 minute dinner recipes
Advertisement
more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner