Categories: Chicken, Chili, Main Dish

Ingredients

• 12 large dried pasilla peppers
• 1 1/4 cups very strong black coffee (brewed from a dark roast)
• 1 (13 3/4 ounce) can chicken broth
• 1/2 cup chopped onion
• 1 -2 garlic clove , smashed
• 2 tablespoons vegetable oil
• 2 lbs boneless skinless chicken , cut into 1/2 inch cubes
• 1 tablespoon chili powder
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 tablespoon masa harina , dissolved in 1/4 cup warm water

Directions

1. Add chilies in a large bowl and cover with boiling water; let stand 30 minutes, until soft; stem and seed chilies.

2. In a food processor or blender, puree the chilies with the coffee and chicken broth until smooth; set aside.

3. In a large pot, saute the onion and garlic in the oil until soft; add in the chicken and stir/cook until browned.

4. Add in the chile puree; stir in the chili powder, sugar, and salt; bring to a boil, decrease heat, and simmer, partially covered for 1 hour.

5. Remove from heat and stir in the masa harina mixture; return to heat and cook for 7 more minutes.

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