Yield: 12 servings
- 3 oz. dried ancho chiles
- 3 oz. dried guajillo chiles
- 3 oz. dried cascabel chiles
- 3 cups chicken stock, divided
- 1/2 cup masa
- 1 tbsp oregano
- 2 tbsp cocoa powder
- 1 tbsp cumin
- 1 lb. chorizo
- 2.5 lbs. boneless pork, cut into 1/2" chunks
- 1 habanero, finely diced
- 1 jalapeno, finely diced
- 1 large yellow onion, finely chopped
- 1 clove garlic
- 1 Mexican beer
- 2 cans (14 oz. each) petite diced tomatoes, undrained
- 3 cans (15.5 oz. each) beans, drained
- Salt, to taste
- Pepper, to taste
- Shredded cheddar cheese
- 2 green onions, chopped
- Remove the stems and seeds from the dried peppers. Cut into 1" pieces. Roast in a frying pan over medium-low heat until fragrant. Add 1 1/2 cups chicken stock, bring to a simmer. cover, remove from the heat, and let steep for 30 minutes.
- Transfer the peppers and liquid to a food processor. Pulse a few times. Add the masa, oregano, cocoa powder, and cumin. Process until you have a thick paste.
- In a large Dutch oven, cook the chorizo. Transfer the cooked meat to a bowl, and add the pork to the Dutch oven. Brown in the chorizo grease. Remove the meat.
- Add the habanero, jalapeno, onion, and garlic to the Dutch oven and cook until tender. Deglaze with the Mexican beer.
- Add the pepper paste and chicken stock to the deglazed pot and beer. Whisk together to break up the paste.
- Add in the vegetables, meats, petite diced tomatoes, and beans. Cover and simmer for 3-4 hours.
- Add salt and pepper. Serve hot, topped with shredded cheese and green onions.
Adapted from Binging with Babish.