Thickened with peanuts like some Veracruz sauces, and made with the classic Mexican technique of blending and then frying the sauce ingredients, this mild chili makes for an earthy modern-day meal.
Recipe information
Total Time
25 min
Yield
Makes 4 servings
Ingredients
1
1
4
1
2
1
1
1
1
2
1
1
Need to make a substitution?
Preparation
Step 1
Purée broth, tomatoes with their juice, chiles, onion, garlic, cilantro, peanuts, cumin, and salt in a blender until smooth, about 2 minutes.
Step 2
Heat oil in a wide 3- to 4-quart heavy saucepan over moderately high heat until hot but not smoking, then pour in sauce and boil, uncovered, stirring occasionally, 5 minutes.
Step 3
Meanwhile, coarsely shred chicken, discarding skin and bones.
Step 4
Stir chicken and beans with their sauce into chili, then reduce heat to moderately low and simmer, covered, 10 minutes.