6 Tbl chili powder
2 Tbl sugar
1 Tbl sea salt
1 Tbl cocoa
1/2 tsp cinnamon
4 Tbl bacon grease
2 Tbl creamy peanut butter (fresh)
5 oz tomato paste
3 cups tomato juice (or V-8)
4 cups chicken broth
4 + Tbl cornstarch
Mix dry spices. Heat bacon drippings, add spices,and fry for one minute. Whisk in PB, stirring constantly. Add tomato paste and V-8. Simmer 5 minutes on low. Dissolve cornstarch in 5 Tbl chicken broth, and add to pot with the rest of the broth. Simmer on low for 30 minutes. Serve over chicken and rice.
Makes about 2 quarts. Great for after Thanksgiving turkey.
MOLE 2
same as above: substitute 2 oz dark chocolate (65% or higher) for the cocoa
add a small can chopped green chiles
add ground cumin, dried oregano, minced garlic
add 1 cup minced onion
sub 3 Tbl tahini for the PB, or sometimes I leave out the PB
add one fresh chopped serrano pepper for heat
occasionally add a sprinkle of crushed red pepper
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