Ingredients:

• 1 cup chicken broth

• 2 (4 ounce) cans chopped green chilies

• 2 medium onions, diced

• 3tablespoons butter or margarine

• 1 tablespoon chili powder

• 2 teaspoons ground cumin

• 2 garlic cloves, minced

• ¼ cup packed brown sugar

• ¼ cup orange juice

• ¼ cup ketchup

• 2 tablespoons lemon juice
   

Preparation:

1. In blender or food processor, combine broth and chilies; cover and process until pureed. Set aside.

2. In a large skillet, sauté onions in butter until tender. Stir in the chili powder, cumin, garlic and pureed mixture. Bring to a boil. Reduce heat to low; simmer, uncovered, for 20 minutes, stirring occasionally.

3. Add the brown sugar, orange juice, ketchup and lemon juice. Cook and stir over low heat for 15 minutes or until thickened.