Enchilada Sauce

• 12 dried New Mexico chiles
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 3 -4 garlic cloves
• 12 onion
• 2 cups chicken stock

1. Take the stems off the dried chili peppers and seed them.
2. Put them in a large pot and cover with water.
3. Bring to a boil, cover and let simmer until soft.
4. In a blender add simmered peppers, onion, garlic,salt, and cumin.
5. Blend adding 1/2 cup chicken stock at a time until it is the consistency you want.
6. Enjoy over Enchiladas or in Pozole.

mexico chiles, salt, ground cumin, oregano, garlic, onion, chicken stock

Taken from www.food.com/recipe/enchilada-sauce-395440 (may not work)