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.