Directions
For the sauce:
• Place the chiles in a bowl and pour boiling water over them to cover. Let sit for 10 minutes.
• While the chiles are soaking, heat the oil in a large pot. Add the onion and cook 4-6 minutes or until softened. Add the garlic and cook for 1 minute more, stirring constantly. Add the cumin, oregano, Hunt’s Fire Roasted Tomatoes, RO*TEL tomatoes and chicken broth to the pot. Turn up the heat to a simmer and cook for 10 minutes.
• Take the chiles out of the hot water and cut in half; remove the seeds and stems.
