Red Pork Chili Sauce
Yield: Makes 8 to 10 cups
10 ancho (dried poblano) chiles
4 dried California chiles
4 onions, quartered
8 cloves garlic, peeled
2 tablespoons olive or vegetable oil
1 tablespoon ground cumin
2 to 4 cups pork, chicken or vegetable stock
one (28-ounce) can tomato puree or crushed tomatoes
2 tablespoons sugar, or more to taste
1 tablespoon salt, or more to taste
Seed the chiles, rinse and set aside. Bring 4 cups of water to a boil. Remove
from heat and add the chiles, pushing them down with a spoon so they are fully
submerged. Cover and let stand for 30 minutes.
Meanwhile, in a saucepan over medium heat, boil the onions in water until soft,
about 25 minutes. Drain.
Remove the soaked chiles from the water, reserving 2 cups of the liquid. In a
food processor, blend the chiles, onions and garlic until pureed.
In a saucepan over medium heat, heat the oil. Stir the cumin into the hot oil,
being careful not to burn it. Add the chili mixture and simmer for 3 minutes.
Add 1 cup of the stock, 1 cup of the reserved chile liquid and the tomatoes. Add
just enough additional stock and reserved liquid to make a sauce the consistency
of thin gravy. Add the sugar and salt and cook for 10 minutes longer, stirring
occasionally, until the sauce is the consistency of a thin gravy. Taste and add
more salt and sugar if needed.
Set aside to cool. Store in an airtight container in the refrigerator for 4 to 5
days, or in the freezer for 2 to 3 months.
Each tablespoon: 10 calories; 0 grams protein; 2 grams carbohydrate; 0 grams
fiber; 0 grams fat; 0 grams saturated fat; 0 milligrams cholesterol; 75