In a small sauce pot, bring 3 chile pods and 1¼ cups water to a boil.
3 ancho chile pods, 1 ¼ cups water
Remove from heat and steep 10 minutes, covered. Set aside.
Place vegetable stock in a separate sauce pot and heat over high.
1- 22.95 oz. can reduced sodium vegetable stock
Add dry spices, salt and tomato sauce to the stock and bring to a simmer.
¼ tsp. BUENO® Oregano, ¼ tsp. granulated garlic, ¼ tsp. paprika, 1/8 tsp. salt, 1- 8 oz. can tomato sauce (no salt added)
Meanwhile, remove the ancho chile stems. Puree chiles with the liquid they steeped in until smooth.
Stir in ancho chile puree to stock mixture.
In a small bowl, add cornstarch to 1/3 cup water to make a slurry.
1 Tbsp. cornstarch, 1/3 cup water
Add slurry to stock mixture and cook over medium heat 4 minutes.