Category: Mains

Remove the stems and seeds from the chiles.

Place the chiles on a microwave-safe plate and microwave on high for 30 seconds total – in 2 intervals of 15 seconds each.

Heat 2 cups of chicken broth until warm – you can do this in the microwave. Submerge the chiles into the broth, cover and microwave for about 2 minutes.

Place the chiles, the roasted tomato and the liquid into a blender and process until smooth. About 2 minutes. Set aside.
When blending hot liquids, you must hold the blender lid down with a kitchen towel to prevent the lid from popping up violently.

Season the beef with salt and ground black pepper to taste.

In a large pot or Dutch oven, heat the oil over medium-high heat. Add the beef to the pot in a single layer and sear on all sides until the beef turns golden brown. You may need to do this in batches to prevent over crowding the pot. Remove the seared beef to a plate and set aside.

When you are done searing all the beef, add the onions to the pot (add more oil if needed), and saute for about 3 to 4 minutes or until the onions become soft and translucent. Add the garlic and cook for 1 additional minute. Add the spices and cook for 1 minute stirring constantly.

Return the beef and any collected juices back to the pot. Add the red chile sauce and the remaining broth and stir to combine. Bring to a boil. (If cooking in the oven or in the slow cooker, you can follow the instructions below).

Once boiling, reduce the heat to low, cover the pot and cook stirring occasionally for about 1.5 hours or until the beef is tender.

Preheat the oven to 320 degrees Fahrenheit. Place the covered pot in the oven and cook for 1.5 hours or until the beef is tender.

Place the seared beef, saute onions, garlic and spices into the slow cooker. Add the chile paste and broth. Cook on low for 7 to 8 hours or on high for 4 to 5 hours or until the beef is tender.

Use the saute function to brown the beef Do it in batches not to overcrowd the pot. Remove from the Instant Pot.

When you are done searing all the beef, (see NOTE 1) add the onions to the pot (add more oil if needed), and saute for about 3 to 4 minutes or until the onions become soft and translucent. Add the garlic and the spices and cook for 30 seconds stirring constantly. Turn the Instant Pot Off.

Pour the remaining broth into the Instant Pot and with a wooden spoon scrape any browned bits stuck at the bottom. Return the beef and any collected juices back to the pot. Add the red chile sauce and stir to combine.

Lock the lid on and check that the valve is set to seal. Cook on HIGH pressure for 30 minutes.

When the cook time is up, let the pressure naturally release for 10 minutes. Release the remaining pressure and carefully open the lid. Continue with the rest of the recipe below. You will use the saute function to simmer the sauce (with the cornstarch slurry) for 5-6 minutes.

Make a Masa Harina Slurry: In a small bowl, mix the masa harina with 1/4 cup of the cooking liquid (beef juices) until the mixture is smooth. You can also use broth or water, if preferred.

Stir the masa harina slurry mixture and the vinegar into the beef stew and simmer on the stove top for 5 minutes. (If using a slow cooker, set the crockpot to high and simmer for 10 – 15 minutes).

Check for seasoning and add the chicken bouillon (optional) or salt and pepper, if needed. Serve.

Up to 24 hours in advance pat roast dry with paper towels and season generously with Cocoa Chili Rub. Reserving unused rub to season the cooked pork later. Refrigerate and bring to room temperature when ready to cook.

In a dutch oven or cast iron pan large enough to fit the roast heat oil until smoking. Add half the onions, half the bell peppers, half the poblanos, half the jalapeno and all the the tomatillos.

Place seasoned pork roast, fat side up, on top of vegetables and cook, uncovered, in preheated 450 degree oven.

After 20 minutes reduce oven to 300 degrees. Add chicken stock, ½ the garlic, ¼ cup chocolate, raisins and tomatoes, stirring slightly to prevent vegetables from sticking.

Continue cooking, turning every half hour, until the meat easily falls apart with a crispy craggly crust, about 4 hours more. When turning check liquid levels to ensure at least ⅓ of the roast remains covered and the aromatics and vegetables do not burn. Fat does not count as liquid so do not be deceived by a layer of fat because it will burn.

Remove pork to a bowl. Once cool enough to handle shred with two forks and season with reserved Cocoa Chili Rub.

Pour pan drippings and softened vegetables into a large blender or food processor. Wait for it to cool and for fat to rise, then scoop separated fat off the top and discard.

Meanwhile, wipe out skillet or dutch oven and place on the stove top over medium heat. Add remaining onion, bell peppers, poblano pepper, garlic and jalapeno cooking until slightly browned and softened.

Add vegetables to blender with pan drippings and fresh cilantro. Blend until smooth, streaming in additional stock or light beer as needed.

Pour sauce back into still warm skillet and sprinkle in remaining ½ cup dark chocolate. Stir until melted and evenly combined. Season to taste with salt and pepper and sweeten if needed with brown sugar and keep Chocolate Chili Sauce warm over low heat.

Toss shredded pork with Chocolate Chili Sauce to coat and serve on a toasted roll with Cilantro Lime Slaw and a few Quick Pickled Red Onions and Radishes.

Preheat broiler. In a large skillet over medium heat, cook turkey, crumbling meat, until no longer pink, 5-7 minutes; drain. Add chili and salt; heat through. Stir in 1/2 cup cheese, tomato and green onions.

Meanwhile, cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down; brush with oil. Broil 4 in. from heat until skins blister, about 5 minutes.

With tongs, turn peppers. Fill with turkey mixture; sprinkle with remaining cheese. Broil until cheese is melted, 1-2 minutes longer.