2 cups chicken stock
2 small ancho chilies
1 jalapeno, pith and seeds removed, chopped
1 lime, juiced
1/4 cup brown sugar
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh parsley, chopped
1 teaspoon cinnamon
1 teaspoon dried oregano
2 oz unsweetened chocolate
1 1/2 teaspoons cocoa powder
In a saucepan, bring chicken stock, ancho chilies, lime juice, parsley, oregano, and brown sugar to a boil. Reduce heat and simmer for 10 minutes until sugar dissolves and chilies soften. Remove chilies with a slotted spoon and take off stems. Return to pan.
Simmer another 20 minutes, remove from heat, and strain out solids. Return pan to heat and add jalapeno peppers and cilantro. Simmer until jalapenos are soft, about 5 minutes. Remove from heat and puree using an immersion blender.