Red Chili Sauce

   1      Cup           Chili Pulp (See below)
   1      Whole         Jalapeno
   1      Tablespoon    Lard or Bacon Fat
   2      Whole         Garlic Clove, minced
     1/2  Teaspoon      Salt
     1/2  Teaspoon      Oregano
     1/4  Teaspoon      Cumin, ground
     1/4  Teaspoon      Cinnamon, ground
     1/4  Teaspoon      Black Pepper
     1/8  Teaspoon      Cloves, ground
   1      Cup           Chicken stock, canned

Melt the lard in a skillet, stir in the garlic and remaining seasonings, and heat 2 to 3 minutes.  Add the chili and blend to a smooth puree.  In a saucepan combine the meat stock and chili puree and simmer 5 to 10 minutes to blend flavors.  Use reserved chili liquid if needed to thin your sauce.

<u>Chili Pulp</u>:

8-10 large dried New Mexican Chili pods

Toast chilis lightly in a skillet or in a 250 degree oven for about 10 minutes.  Under cold running water (WEARING GLOVES), remove their stems and all seeds.  Cover the pods with boiling water and let them soak for 30 minutes.  Drain them, reserving the water, and put them into a blender with a little of the liquid; then blend until smooth.