instructions Toss the poblanos, serranos, and jalapenos in 2 tablespoons of the vegetable oil and season with salt. Place in the oven to roast for about 15 minutes or until the skin is dark brown. Remove from the oven and allow to cool. Remove the skin and the seeds from the peppers.
ingredients 1/4 cup Sesame Seeds 1/4 cup Pepitas (Pumpkin Seeds)
instructions Toast sesame and pumpkin seeds in a small saute pan until fragrant. Using a spice grinder, grind the sesame and pumpkin seeds.
instructions In a blender, puree the peppers with the tomatillos and half the cilantro and add the ground sesame and pumpkin seeds and a pinch of salt.
ingredients 2 tablespoons Vegetable oil 1 Whole Chicken (broken into 8 parts) Salt and Pepper (to taste) 1 Yellow Onion (diced) 6 Cloves Garlic (sliced) 2 tablespoons Cumin
instructions Heat the remaining oil in a Dutch oven. Season the chicken pieces with salt and pepper and brown the chicken pieces on all sides. Add the onions, garlic, and the cumin and cook for 2 more minutes.
instructions Add the beer and the chicken stock and bring to a boil and reduce to a simmer. Add the rest of cilantro (saving some for garnish). Stir in the tomatillo mixture and the chocolate and let simmer until the chicken is cooked through and the mixture has reduced a bit, about an hour.