- 2 tablespoons plus 2 tablespoons olive oil
- 2 ancho chile peppers, top and seeds removed, diced
- 1 pound chicken breast or pork chops
- 10 black peppercorns
- 1 tablespoon salt
- ¼ cup sesame seeds
- 2 whole cloves
- 1 cinnamon stick
- ¼ teaspoon anise seeds
- ¼ cup raisins
- ¼ cup almonds
- ¼ cup hulled pumpkin seeds
- 2 corn tortillas, cut into 1/8ths
- 3 oz dark chocolate, diced
- ⅛ teaspoon sugar
- Salt to taste
In a skillet, over medium heat add the olive oil and ancho chile peppers. Cook for 2 minutes. Place the chilies in a bowl and cover with 3 cups hot water. Let them soak for 30 minutes. (You will use the remaining oil later)
In a large stock pot, over high heat bring 6 cups of water to a boil. Add the chicken or pork chops, peppercorns, and salt. Reduce the heat to medium and cook for 30 minutes, or until done. Remove the chicken or pork chops and reserve the liquid.
In a second skillet, over medium heat, toast the sesame seeds. Stir as needed, and cook until golden, about 4-5 minutes. When golden remove from the heat and transfer to a bowl.
Return the skillet to the stove and add the cloves, cinnamon, and anise. Stir as needed for 3 minutes.
In the first skillet add the raisins, almonds, pumpkin seeds, and tortilla pieces and cook, over medium heat, until the seeds are golden about 2 minutes.
Drain the water off of the chile peppers and reserve. Place all but 2 tablespoons of the sesame seeds, the clove mixture, raisin mixture, chile peppers, and 2 cups of the chile water in a blender. Blend until it makes a thick sauce, adding up to 1 more cup chile water, as needed.
In a large stock pot, over medium-high heat, add the 2 tablespoons olive oil, the blended chile sauce and cook, until thickened, about 5 minutes. Add 4 cups of the reserved chicken or pork chop liquid and reduce the heat to medium and simmer until the sauce thickens about 20 minutes. Add the chocolate and sugar and stir until the chocolate melts. Stir frequently for another 20 more minutes. Season with salt, if needed.
Dice the chicken or pork chops and add to the sauce. Cook for another 5 minutes.
Serve and garnish with the remaining sesame seeds.
Tomorrow is National Oatmeal Day. Tomorrow’s recipe will include oatmeal.