Ingredients
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12 large dried pasilla peppers
1 1/4 cups very strong black coffee (brewed from a dark roast)
1 (13 3/4 ounce) can chicken broth
1/2 cup chopped onion
1 -2 garlic clove, smashed
2 tablespoons vegetable oil
2 lbs boneless skinless chicken, cut into 1/2 inch cubes
1 tablespoon chili powder
1 tablespoon sugar
1 tablespoon salt
1 tablespoon masa harina, dissolved in 1/4 cup warm water
Preparation
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Add chilies in a large bowl and cover with boiling water; let stand 30 minutes, until soft; stem and seed chilies.
In a food processor or blender, puree the chilies with the coffee and chicken broth until smooth; set aside.
In a large pot, saute the onion and garlic in the oil until soft; add in the chicken and stir/cook until browned.
Add in the chile puree; stir in the chili powder, sugar, and salt; bring to a boil, decrease heat, and simmer, partially covered for 1 hour.
Remove from heat and stir in the masa harina mixture; return to heat and cook for 7 more minutes.
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