This is Mark Nohl’s traditional recipe made from whole dry red chile
pods, the kind that hang on every door-side ristra in New Mexico or are
bought in big plastic bags at supermarkets and roadside stands.
Wash and remove seeds, stems, and white veins (the more seeds and veins
you leave in, the hotter the sauce will be). Place pods in a large
kettle and cover with boiling water. Cook the pods until they become
plump and tender. Remove pods and run them through your blender or
processor (in the old days they used a food mill or fruit press). Strain
the mixture to remove pieces of skin and stray seeds. Add some of the
water you used to cook the pods in order to get the consistency of
tomato paste. To this add 3 tablespoons fat, several cloves of minced
garlic, 1 teaspoon dried oregano, and 1 teaspoon salt. Bring sauce to a
boil, reduce heat, and simmer for about 45 minutes. This is your basic
red chile sauce and is the smoothest you can make. To this you can add
pinto beans, meat, onions, or tomatoes to construct your favorite New
Mexico recipes, or use as is to go over burritos or enchilada plates.