Chile Pods

Ingredients

Dried chile pods (Sichler’s farm or similar) – 10–12 pods, rinsed, tops removed, and seeds discarded

Chicken broth – 1 to 2 cups (enough for smooth blending)

Onion – ½ medium, roughly chopped

Garlic – 3–4 cloves, peeled

Salt – to taste

Black pepper – to taste

Step 1: Prepare the Chiles

Rinse the dried chile pods thoroughly under warm water.

Remove the stems and shake out the seeds.

Place them in a pot of water and bring to a boil.

Simmer for 10–15 minutes, or until the chiles are soft and pliable.

Step 2: Blend the Sauce

Transfer the softened chiles to a blender (discard the boiling water — it can taste bitter).

Add 1–2 cups of chicken broth, the chopped onion, garlic, salt, and pepper.

Step 3: Blend Until Silky Smooth

Blend on medium-high speed for 12–15 minutes, pausing occasionally to scrape down the sides.

This extended blending time breaks down all the pulp, resulting in a velvety, thick sauce that requires no straining.

Step 4: Adjust & Serve

Taste and adjust seasoning with more salt or broth as desired.

The sauce should be smooth, rich, and pourable — perfect for coating meats, enchiladas, or adding depth to stews.

For a smokier taste, lightly toast the dried pods in a dry skillet for 30 seconds before boiling.

If you prefer a spicier sauce, mix in a few dried guajillo or arbol chiles.

Store in an airtight jar in the refrigerator for up to 5 days, or freeze for later use.