Ingredients
- 1 Package Whole Dried Chilies I like Ancho
- 1 Quart Chicken or Vegetable Stock
- 1 Tblsp. Vegetable Oil
- 4 Slices Thick Cut Bacon Chopped
- 2 Pounds Ground Chicken (or Turkey)
- 1 Large Yellow Onion Finely chopped
- 5 cloves Fresh Chili Garlic Sauce MInced
- 1 Jalepeno Finely chopped
- 2 Tblsp. Tomato Paste
- 2 Poblano Chilies Roasted, peeled and seeded then chopped
- 1 14.5 Oz. Can Fire Roasted Tomatoes
- 2 Tblsp. Smoked Paprika
- 2 Tblsp. Cocoa Powder
- 1 Tblsp. Ground Cumin
- 1 Tsp. Mexican Oregano
- 1 Tsp. Chipotle Powder
- 1 Tsp. Ancho chili Powder
- 1 Tsp. Chili Powder
- 1 Tblsp. Ground Coriander
- 1/2 Tsp. Pumpkin Pie Spice
- 1 Disc Mexican Hot Chocolate coarsly chopped
Servings:
Instructions
- Remove stems and seeds from the chilies. Place in a large saucepan with the stock. Bring this to a boil, reduce the heat, and simmer for 20 to 30 minutes. The chilies should be very soft. Let the mixture cool slightly. Put the chilies in a food processor. Process until it is a somewhat smooth. Press through a sieve to remove the skin and strain into a glass container.
- To roast Poblano Chilies: Place chilies on an oiled broiler tray and broil a few inches from heat. Turn until all sides are evenly charred and the skin is beginning to blister. This will take 5-10 minutes depending on the heat of the broiler. Remove the chilies to a heatproof bowl or plate and cover tightly with plastic wrap. Let sit for 5 minutes or until the skin peels off easily. Remove stems and seeds and chop in 1/2 inch dice.
- Heat the oil in a soup pot over medium heat. Add the bacon and cook until it is well browned. Add the chicken (turkey) and cook over high heat until it is browned, about 8 minutes.
- Pour in the chili stock, tomatoes and all of the seasonings, except the Mexican chocolate. Simmer 20 -30 minutes to allow the flavors to blend and get well acquainted with each other.
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