For 6 servings
Preparation:Stem and seed pasilla (negro) chileSlice 1medium white onion 1/4 inch thickPeel 3 cloves of garlicCut lime into 6wedges, for serving
1. Quick toast the chile by turning it an inch or twoabove an open flame for a few seconds, until its aroma fills the kitchen.(Lacking an open flame, toast it in a dry pan over medium heat, pressing it flatfor a few seconds, then flipping it over and pressing it again.) Break the chileinto pieces and put in a blender jar, along with the tomatoes with their juice.(A food precessor will work, but it won't completely puree the chile.)
2.Heat the oil in a large (4-quart) saucepan over medium-high. Add the onion andgarlic and cook, stirring frequently, until golden, about 7 minutes. Scoop upthe onion and garlic with a slotted spoon, pressing them against the side of thepan to leave behind as much oil as possible, and transfer to the blender; setthe pan aside. Process until smooth.
3. Return the pan to medium-high heat.When it is quite hot, add the puree and stir nearly constantly until thickenedto the consistency of tomato paste, about 6 minutes. Add the broth and epazote,if using. Reduce the heat to medium-low and simmer for 15 minutes.
4. Justbefore serving, add the chicken to the simmering broth. When the chicken isdone, ladle the soup into the bowls and add cheese. Pass the lime seperately.
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|Serving Size: 1 Serving (1920g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 2314 (62%)|
|Amt Per Serving||% DV|
|Total Fat 257.2g||343 %|
|Saturated Fat 71.8g||359 %|
|Monounsaturated Fat 106.3g|
|Polyunsanturated Fat 57.4g|
|Cholesterol 1226.7mg||377 %|
|Sodium 1234.7mg||43 %|
|Potassium 3381.1mg||89 %|
|Total Carbohydrate 29g||9 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 25.7g|
|Protein 307.7g||440 %|
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Calories per serving: 3735
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