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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 17 |
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Ingredients:
3 medium tomatoes, coarsely chopped |
6 each dried ancho, mulato and pasilla chilies, stems and seeds removed |
10 tablespoons shortening, divided |
1/4 cup sesame seeds, toasted |
1/4 teaspoon each coriander seeds and aniseed, toasted |
10 whole peppercorns |
4 whole cloves |
1 cinnamon stick (1/2 inch) |
1/4 cup chopped almonds |
1/4 cup salted pumpkin seeds or pepitas |
3 garlic cloves, peeled |
1/4 cup raisins |
2 slices french bread (1 inch thick), cubed |
8 cups chicken broth, divided |
2 ounces mexican chocolate, chopped |
1/4 teaspoon salt |
Directions:
1. In an ungreased skillet, cook tomatoes over medium heat for 10 minutes or until browned; set aside. In the same skillet, cook peppers, a few at a time, over medium heat in 4 tablespoons shortening for 20-30 seconds, turning often; drain. Place peppers in a large bowl of hot water; cover and soak for 1 hour.
2. In a spice grinder, combine sesame seeds, coriander seeds, aniseed, peppercorns, cloves and cinnamon; process until finely ground. Set aside.
3. In a skillet, cook the almonds, pumpkin seeds and garlic in 4 tablespoons shortening until lightly browned, stirring often. Add raisins; cook and stir for 1-2 minutes or until raisins are plump. Add bread cubes; cook and stir for 2-3 minutes or until crisp. Drain well.
4. In a blender, combine 1 cup broth and reserved tomatoes; cover and puree. Add seasoning mixture, raisin mixture and 1 cup broth; blend until very thick. Pour into a bowl; set aside.
5. Place 1-1/2 cups broth in blender. Add peppers, one at a time; process to a thick consistency. In a Dutch oven, melt remaining shortening over medium heat. Add pepper mixture; cook and stir for 10 minutes. Add tomato mixture; cook and stir for 6-8 minutes or until thickened. Add the chocolate, salt and remaining broth. Simmer, uncovered, for 45 minutes or until mixture reaches desired consistency. Serve with poultry. Yield: 8-1/2 cups.
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