This is from one of Rick Bayless’mexican cookbooks called “Mexican Everyday”. I hope he doesn’t mind that I’m putting it here but this is a great recipe that should be part of everyone’s repertoire. It is very easy and people go ga-ga over it.
Every Christmas I have all the family members over for a simple soup night so they don’t have to prepare dinner the night before Christmas. I made this one year and now they won’t let me leave it off the menu. Make this and invite friends over and they will keep coming over so make sure you like them because you won’t be able to get rid of them.
What you will need:
•1 lg. dried pasillo Negro Chile
•1 15-0z can fire-roasted tomatoes
•2 TB. Olive Oil
•3 Garlic Cloves
•2 quarts chicken stock
•4 c. cooked chicken – cubed or shredded
What you do:
1.Heat a frying pan. Roast the pepper by just mashing it down until brown and fragrant
2.Take off the stem and blend in blender with tomatoes
3.Sautee the onions and garlic until translucent
4.Remove from pan with slotted spoon leaving oil in pan. Add to blender and blend
5.Let the pan get hot then add the puree to the pan. Let reduce to tomato paste consistency
6.Add the chicken broth and let simmer 15 min.
7.Add the chicken and let get hot again
8.Serve with the condiments.