Cashew Chicken Chile

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 3 1/2-4 lbs chicken pieces, with bone in
• 6 -8 dried ancho chiles
• 2 1/2 cups chicken broth
• 4 tablespoons canned chipotle chiles in adobo (~3 chipotles)
• 1 1/2 cups salted roasted cashews
• 2 tablespoons olive oil
• 3 large onions, coarsely chopped
• 10 garlic cloves, finely chopped
• 3 tablespoons ground cumin
• 1 tablespoon chili seasoning mix (pinto bean seasoning)
• 2 teaspoons salt (to taste!)
• 1 cup chopped fresh cilantro
• 2 (14 1/2 ounce) cans diced tomatoes with juice
• 1 (12 ounce) bottle beer
• 3 tablespoons strong black coffee (or 1 tsp liquid smoke)
• 3 -4 ounces bittersweet chocolate, chopped
• 2 (15 ounce) cans kidney beans, rinsed and drained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained

Recipe

• 1 heat oil in a 6- to 7- quart wide heavy pot over moderate heat until hot but not smoking.
• 2 add onions and garlic and cook, stirring, until softened, 5 to 7 minutes.
• 3 add cumin, chili seasoning and salt and cook, stirring, for 1 minute.
• 4 add chicken and stir to coat with onion mixture.
• 5 stir in chile puree, 1/2 cup cilantro, beer, and tomatoes with juice.
• 6 bring to a simmer and simmer, covered, stirring occasionally to avoid sticking, until chicken is cooked through, about 45 minutes.
• 7 remove from heat and transfer chicken to a bowl.
• 8 shred meat using two forks; discard bones and skin. (note: i wait for the chicken to cool and shred it with my hands, much easier than using utensils.)
• 9 return chicken to pot and stir in chocolate, beans, coffee/liquid smoke, remaining cashews (note: i crushed all my cashews into small pieces), and remaining 1/2 cup cilantro.
• 10 cook over moderate heat, stirring, until chili is heated through and chocolate is melted.
• 11 serve with corn tortillas, queso blanco/cotija/feta, chopped cilantro & green onions & diced chipotle in adobo.