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- 12.5 lbs. Chicken, boneless, skinless
- 20 Dried pasilla chilies
- 20 Dried mulato chilies
- 25 Dried ancho chilies
- 3.5 qts. Chicken stock, warm (120F)
- 3.75 cups Almonds, blanched
- .75 cup Lard
- 5 cups Onion, medium, diced
- 5 tsp. Garlic, minced
- 15 Tomatoes, peeled, seeded and
- 2.5 cups Raisins, lightly packed
- .75 cup Sesame seeds, toasted
- 5 each Tortilla
- 2.5 tsp. Cinnamon, ground
- 2.5 tsp. Cloves, ground
- 2.5 tsp. Coriander seed, ground
- 2.5 tsp. Anise seeds
- 4 tsp. Salt (or as needed)
- 7.5 sq. Unsweetened chocolate, shaved
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Combine chilies in a bowl and add chicken stock to equal 3 cups. Rest for 30 minutes. Remove stems.
Saute' onion and garlic with lard, then add tomatoes, raisins, tortilla and sesame seeds.
Puree' chili mixture from above, then add almonds and sauteed ingredients. Puree' and then simmer for 30 minutes.
Add cinnamon, cloves, coriander, anise and salt.
Add chocolate, stirring consistently till combined. Simmer 2-3 hours.
Add chicken, adjust seasoning and thickness, then serve.
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