Components
Components for 7 servings
- spray olive or avocado oil
- 1/2 medium onion
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin (OPTIONAL)
- 1 tablespoon dried oregano
- pinch of sea salt & pepper
- 1 can (15oz) crushed tomatoes
- 6 tablespoon chipotle peppers in adobo sauce (observe: use much less peppers and extra sauce to manage the warmth)
- 2 tablespoons pure peanut butter
- 1 gentle corn tortilla, roughly chopped into items
- 1/2 cup low sodium rooster broth
- 1 teaspoon cinnamon
- 2 lb rooster breasts (vegan SUB – canned jackfruit, drained)
- 6 tablespoons darkish chocolate or cacao powder
- sea salt & pepper to style
- Garnish
Steps
- Use the sauté operate on the Immediate Pot or multifunction cooker to brown onion and garlic for 3 – 5 minutes utilizing spray oil. Sprinkle in chili, oregano and sea salt & pepper because the onions brown. If wanted, use a bit extra oil spray to forestall burning. Alternatively, do the above steps in giant pot with a heavy lid or Dutch oven.
- Flip off the sauté operate. Add the remaining substances EXCEPT the chocolate powder. Be certain that the rooster breasts are submerged within the liquid and stir to ensure the tortilla items will not be caught on the underside. Stress prepare dinner on HIGH for quarter-hour, or sluggish prepare dinner for 4 – 6 hours on HIGH (6 – 8 hours on LOW). Alternatively, add the substances to a Dutch oven set on low-medium warmth, cowl tightly and prepare dinner for 1 – 2 hours, checking usually to make sure substances will not be burning – regulate warmth and add water/broth as wanted.
