Directions:
- Make a slit in each of the ancho chiles and New Mexico chiles with a sharp knife, and remove the seeds and stem. Place the chiles in a large saucepan, and add the chicken stock, onion, and garlic. Bring the mixture to a boil over high heat, then reduce heat to medium, and simmer until the chiles have softened, about 15 minutes.
- Pour the chile mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the chile mixture right in the cooking pot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 75.27 Kcal (315 kJ) | ||
| Calories from fat | 16.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.85g | 3% | |
|---|---|---|---|
| Cholesterol | 5.4mg | 2% | |
| Sodium | 258.79mg | 11% | |
| Potassium | 227.45mg | 5% | |
| Total Carbs | 9.53g | 3% | |
| Sugars | 4.38g | 18% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 5.73g | 11% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 0.1mg | 0% | |
| Calcium | 12.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 38.31 Kcal (160 kJ) | ||
| Calories from fat | 8.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.94g | 3% | |
|---|---|---|---|
| Cholesterol | 2.75mg | 2% | |
| Sodium | 131.7mg | 11% | |
| Potassium | 115.75mg | 5% | |
| Total Carbs | 4.85g | 3% | |
| Sugars | 2.23g | 18% | |
| Dietary Fiber | 0.24g | 2% | |
| Protein | 2.91g | 11% | |
| Vitamin C | 0.9mg | 3% | |
| Calcium | 6.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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