Red Pork Chili Sauce
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INGREDIENTS 10 ancho (dreid poblano) chiles
4 dried California chiles
4 cups water
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
1 (28-ounce) can tomato purée or crushed tomatoes
2 tablespoons sugar, or more to taste
1 tablespoon salt, or more to tasteSeed 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 puréed.
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 chili 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.
Makes 8 to 10 cups