Chicken In Pepita And Chili Sauce

1. 1

   Tear the ancho chiles into flat pieces and place in a small bowl. Add 1 cup stock and soak for 30 min. to rehydrate.

2. 2

   Combine the peppercorns, allspice, cinnamon and cloves in a mortar or coffee grinder and grind to a coarse powder.

3. 3

   If using fresh tomatoes, preheat the broiler. Place the tomatoes on a baking sheet and broil, turning for 5-7 minutes, until blackened on all sides. Remove from oven and allow to cool. Peel when cool enough to handle.

4. 4

   Heat a saute pan over medium-high heat and add the oil. Add the onion and garlic and saute, stirring frequently, for 10-15 minutes, until browned.

5. 5

   Transfer the tomatoes and the onion mixture to a blender and add the ancho chiles and their stock, the spice mixture, the remaining two cups stock, the pepitas, bread and chipotle chills. Puree until smooth.

6. 6

   Place the chicken in the slow cooker, add the sauce and toss well. Cover and cook on low for 3-8 hours, until the chicken is tender. At 3-4 hours the chicken will still be firm and hold its shape. At 6-8 hours, the meat will be falling off the bone. Season with salt to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.