3 c. water
1 t. salt
1 whole chicken, cut up
1 large cinnamon stick
1/4 c. bread crumbs, plus a little lard or butter
10 oz. enchilada sauce
2 T. chili powder
2 T. Hershey's cocoa
1 tablet (3.3 oz) Ibarra Mexican chocolate, grated**
Boil salted water, add chicken. Return to boil and skim. Add cinnamon. Cook 20 minutes at a slow boil and leave cover off a little.
Remove chicken and set aside; remove cinnamon stick and let broth cool. Brown bread crumbs in lard or butter.
In a blender on low (or in a saucepan using an immersion blender-Jenny) combine enchilada sauce, chili powder, cocoa, Mexican chocolate, and 1.5 c. chicken broth. Blend.
Put sauce in a saucepan and slowly bring to a boil, stirring occasionally. Mix in bread crumbs, then add chicken and return to a boil. Cover and simmer 20 minutes, stirring occasionally.
Also good with pork chops or tongue instead of chicken.
** If you don’t have any Ibarra chocolate or want to reduce the carbs, you can:
increase the cocoa powder to 6T TOTAL (that's 4 T for the Ibarra and 2 T for the original cocoa) and add
3 T sugar or sugar substitute
1 t ground cinnamon
3 drops almond extract
3 drops vanilla extract
(the extracts are probably not mission critical in this recipe, but part of what I found when I went looking for Ibarra substitutions; there was also some oil, but I left that out)
