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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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2 cinnamon sticks
6 pecans, whole
6 almonds, whole
⅓ cup unsalted peanuts
¾ blender chicken broth
2 slices bread, toasted
2 squares semisweet chocolate
4 chile pasilla, seeded
salt, pepper, and sugar to taste
2 chicken, boil,skin
Break up chicken into bite sized pieces.
Blend all ingredients except chicken until liquified. Mix with chicken. Bring to boil. Reduce heat. Simmer briefly to cook the chilis. Serve with pinto beans, Spanish rice, and tortillas.