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Entree
Mexican
4 - 6 servings
20 minutes
2 hours
1 chicken (4 - 5 pounds)
3 cloves peeled garlic
1 bay leaf
2 Jalapeno Chiles
1/4 cup masa harina
5 pound pumpkin seeds or squash seeds
4 large dry red chiles of your choice
2 cloves peeled garlic
2 tablespoons extra virgin olive oil
1 quart chicken broth
Rinse the chicken and pat dry with paper towels. Place chicken in a large pot and cover with 1 inch of water. Add remaining ingredients. Bring to a boil.
Lower heat and simmer about 1 to 1½ hours or until chicken is tender.
Lightly brown the masa, seeds, and chiles and garlic with the lard in a saucepan about 5 minutes. Remove from the pan and cool. Blend together in food processor or blend until smooth.
Add back to the pan. Stir in the chicken broth and simmer until well blended. Add the cut-up chicken, simmer for 10 minutes more and serve.
