INGREDIENTS
2 larges
ancho chiles
1/4 tsp
black pepper
14 1/2 oz
canned tomatoes
2 tsp
chili powder
1/2 tsp
cumin
2 small cloves
garlic
1 tsp
lemon juice
1 tbsp
olive oil
1/2
onion
1 tsp
oregano leaves
1/2 tsp
salt
1 1/2 tsp
sugar
1 cup
vegetable stock
1 cup
water