MEXICAN CHILI MY WAY ENJOY DAN"

                         MEXICAN CHILI MY WAY by CHEF DAN:

serves 4

INGREDIENTS:

4 poblano pepper, stemmed and seeded

4 hatch peppers, stemmed and seeded

4 pasilla peppers, stemmed and seeded

1/2-teaspoon EACH cumin seeds, coriander seeds and mustard seeds

2-tespoons Mexican dried oregano

1 (28 Oz) can tomatoes

4 garlic cloves, coarsely chopped

1 onion, coarsely chopped

2 pounds skinless, boneless chicken breast, cubed

Sea salt to taste

2 tablespoon olive oil

DIRECTIONS:

1.   On a gas fired stove top or oven blacken chilies.

2.   Place In a bowl and cover with boiling water, weighted with a plate to keep them submerged for about 30 minutes.

3.   In a dry skillet add cumin seeds, coriander seeds and mustard seeds and toast until fragrant and popping.

4.   When cool add to a spice grinder, grind until smooth.

5.   Reserve 1 cup of the liquid from soaking chilies and then drain them.

6.   In a blender add reserved liquid, drained chilies, ground seeds and next 4 ingredients.

7.   Puree until smooth.

8.   In a skillet add oil over medium-high heat and when sizzling.

9.   Season cubed chicken to the hot skillet and sauté until browned

10  In the hot skillet, add chili puree, and bring to a boil, stirring occasionally.

11  Add browned chicken, reduce heat to a simmer, ad cook stirring occasionally, or until meat is tender about 30-40 minutes

12  Add a little water if sauce is too thick.

13  Serve with warm tortillas, cilantro, Mexican sour cream, slices of avocado, sharp cheddar cheese.

ENJOY DAN:                                                   EAT AND ENJOY CHILI PEPPERS!!