Chimayo Chile Sauce
In a medium saucepan over medium-high heat, add oil and heat.
Add minced pork and onion. Saute until onion becomes transparent.
Add garlic and chili powder and stir well. Saute About 2 minutes.
Stir in red wine, and reduce for about 5 minutes. Stir in chicken and beef stock.
Add paste, bay leaf, cumin and oregano.
Bring to a boil, then reduce to a steady simmer and reduce approximately 40 minutes.
Adjust seasoning for salt and spice.
Thicken gradually in stages using a small dab of the corn flour roux on the end of a wire whisk.(add gradually as a corn flour roux will thicken faster than the conventional equivenlent. Makes about six cups. Freeze any leftover.