Serves4
- Active time:10 min
- Start to finish:25 min
April 2007
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.
-
1 1/4
cups
reduced-sodium chicken broth (10 fl oz)
-
1
(14- to 15-oz) can stewed tomatoes
-
4
dried New Mexican or guajillo chiles, stems and seeds discarded and chiles torn into pieces
-
1
(3/4-inch-thick) crosswise slice of a medium white onion
-
2
garlic cloves, peeled
-
1/2
cup
coarsely chopped fresh cilantro
-
1/4
cup
dry-roasted peanuts
-
1
teaspoon
ground cumin
-
1/4
teaspoon
salt, or to taste
-
2
tablespoons
olive oil
-
1
rotisserie-cooked chicken (2 lb)
-
1
(15-oz) can pink beans in sauce (preferably Goya)
-
Purée broth, tomatoes with their juice, chiles, onion, garlic, cilantro, peanuts, cumin, and salt in a blender until smooth, about 2 minutes.
-
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.
-
Meanwhile, coarsely shred chicken, discarding skin and bones.
-
Stir chicken and beans with their sauce into chili, then reduce heat to moderately low and simmer, covered, 10 minutes.
