Rehydrate the chiles in very hot water for 20 minutes, or until they are soft. Place the chiles in a blender or food processor with a little of the broth, and puree until smooth.
Grill the tomatoes over an open fire or roast them in the oven until they are blackened. Remove the skins.
Heat the oil in a sauce pot and sauté the onion and chicken until the onions are transparent. Add the tomatoes and simmer over low heat until the tomatoes have broken down.
Add the chile puree, lime juice, and chicken broth. Bring the mixture to a boil, reduce the heat and simmer until the chicken is tender.
Add the cilantro and serve.
Yield: 6 to 8 servings
Heat Scale: Medium

From: Chef Bill Gragg of the Assets Bar and Grill in Albuquerque
Posted By:
Post Date: