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Add the onions to a saute pan with the oil and saute on medium-low heat for 5 minutes.
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Add the garlic and jalapenos and cook until onions are soft and the garlic just starts to become golden.
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Add the tomatoes and let simmer.
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While tomatoes are cooking remove stem and seeds from the dried ancho peppers and grind in a coffee grinder until it becomes a fine powder.
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In a food processor, add the tomatoes, poblano. jalapeno, onions, garlic and bouillon cube and then puree. Or use a hand held immersion blender.
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Pour back into the sauté pan.
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Add the water and spices then cook on medium-low heat for about 1/2 hour. Make sure to stir occasionally.