New Mexico Red Chile Sauce

• 2 tablespoons canola oil
• 20 New Mexico dried red chile pods, stemmed and seeded
• 10 dried chile de arbol peppers, stemmed and seeded
• 1 large yellow onion, chopped
• 3 cloves garlic, chopped
• 1 quart chicken stock, or more if needed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 tablespoon honey (optional)

1. Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.
2. Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.
3. Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.
4. Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.

canola oil, pods, peppers, yellow onion, garlic, chicken, ground cumin, ground coriander, oregano, honey

Taken from www.allrecipes.com/recipe/220803/new-mexico-red-chile-sauce/ (may not work)