Ingredients
| quantity |
|
ingredient |
|
step |
| 1 kg |
|
chicken pieces |
|
1 |
|
|
| 100 g |
|
chile poblano |
|
2 |
|
|
| 75 g |
|
pepitas (pumpkin seeds) |
|
3 |
| 25 g |
|
walnuts |
|
3 |
| 20 g |
|
almonds |
|
3 |
| 340 g |
|
can tomates (green tomatoes) |
|
3 |
| 125 g |
|
onion |
|
3 |
| 20 g |
|
garlic |
|
3 |
| 4.3 g |
|
stock cube (1 cube) |
|
3 |
| 10 g |
|
coriander leaf |
|
3 |
| 20 g |
|
salt |
|
3 |
|
|
| 15 g |
|
lard (rendered pork fat) |
|
4 |
|
|
Preparation
-
Put the chicken pieces in a saucepan and cover with water. Bring to the boil and simmer
until cooked, about 30 minutes.
-
Seed and devein the chiles.
Put all the ingredients in a blender and blend to a fine paste.
-
Melt the lard in a frying pan and fry the sauce in it for about 5 minutes, taking care
that it doesn't burn. Add the cooked chicken pieces and cover with the sauce.
Discussion
The recipes I found are all much more complicated than this one. You should roast the
chiles over a flame, or in a grill, until the skin is black, then remove the skin. It seems
that the grilling is simply to be able to remove the skin, not to add flavour. And the nuts
should be done separately. As far as I can tell, all of this is a remnant of days gone by
when it would otherwise be difficult to create a smooth paste if pieces of skin were in it.
Nowadays a blender makes short work of it.
