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

Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.

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.

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.

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.