Chicken mole chili

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 f if not using rotisserie chicken

Step 2

In a medium skillet, heat a splash of olive oil over medium-high heat. Add poblano pepper and garlic and sauté until soft and beginning to blister.

Step 3

Remove from heat and transfer to a food processor or blender.

Step 4

Add green chiles, tomato sauce, almond butter, red pepper and cinnamon. Pulse until smooth.

Step 5

If no rotisserie chicken, In a 4qt. or larger dutch oven, heat a few tablespoons of olive oil over medium heat. Add chicken breasts and brown on both sides, about 1 minute per side. Then add mole sauce and turn chicken to coat. Add carrots, and onions. Coat everything with sauce. Add dark chocolate and heat until chocolate melts and the sauce just begins to bubble. Cover pot and transfer to oven. Bake for 20 to 25 minutes or until chicken is done. Remove chicken and let rest before shredding. Set aside just the chicken.

Step 6

If using rotisserie chicken: Sauté carrots and red onion with salt and pepper to taste. Add mole sauce and stir. Add chocolate and stir until bubbling.

Step 7

Add dark chocolate and heat until chocolate melts and the sauce just begins to bubble. Cover pot and transfer to oven.

Step 8

Turn heat up to medium.

Step 9

Add chili beans, diced tomatoes, hominy and 2 cups stock. Stir to combine.

Step 10

Bring chili to a boil and then reduce heat to low. Keep chili at a gentle simmer. Cook until carrots and onions are tender, at least 30 minutes. At this point, the longer you let it simmer, the better the flavor will be. I let mine simmer for two hours, adding more stock every 30 minutes or so and used 4 cups stock total. If you aren't going to cook it for as long you may not need much more than 2 cups of stock.

Step 11

In the last 20 minutes before serving, add the chicken back to the pot and cook until chicken is heated through.

Step 12

Serve with guacamole, red onion, and jalapeño. And lots of cheese or sour cream.

Step 13

Slow Cooker method: Prepare mole sauce, as directed above. Add sauce, chicken and remaining ingredients to the slow cooker along with 4 cups stock. Cook 6-8 hours on low. Once chicken is cooked through, remove and shred. Transfer back to slow cooker and allow the chicken to cook in the sauce a little bit longer.

Step 14

Justine tip: use a pre-cooked rotisserie chicken from the grocery store.