Blend 6 chile pods with 1 cup of water in a blender, then strain through a sieve into a saucepan and scrape the sides of the sieve if necessary to make the juice drain through. Discard the seeds, etc. Then repeat the process until all the chile is blended. Add the rest of the ingredients to the saucepan, place over low heat and cook for 15 minutes. When hot, place in a small bowl and serve on the side with the posole. ~ Lynn Nusom is the author of nine cookbooks, including Christmas in New Mexico, The New Mexico Cook Book, The Tequila Cook Book, The Sizzling Southwestem Cookbook and more than 650 newspaper and magazine articles on cooking and travel.