Pasilla Chile and Cacao Chicken Meatballs
This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing a lot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.
Makes about 15 meatballs | Cook time 60 mins (30 inactive)
For the sauce:
1-2 dried pasilla chiles
2 C vegetable broth
2 T agave
1 + 1/2 Tbsp sunflower seed butter (can sub tahini; avoid peanut butter, as it is too sweet)
2-3 fresh sage leaves, roughly chopped (or 1/4 tsp dried)
1/8 tsp oregano
1/8 tsp marjoram
1/8 tsp ground cinnamon
juice of 1/2 lime
1 Tbsp cocoa powder
1 tsp cornstarch
1 tsp water
For the meatballs and serving:
1 lb ground chicken
1/2 small onion, minced
1/4 C breadcrumbs
salt and pepper
olive oil
cilantro, finely chopped
parsley, finely chopped
pumpkin seeds
Directions:
Roughly chop chiles and remove seeds. Place chiles, broth, agave, sunflower seed butter, sage, oregano, marjoram, and cinnamon into stockpot with heavy lid. Bring to a boil, cover, then reduce heat to a low simmer. Simmer for 30-40 minutes until chiles have softened.
Using an immersion or upright blender, process until smooth. Return to stockpot [if using upright blender]. Add lime juice and cocoa, and mix until well incorporated.
In a small bowl, combine cornstarch and water, and whisk until smooth. Add to sauce in stockpot, and mix until well incorporated. Simmer over medium heat, stirring every so often, until sauce thickens to Kansas City barbecue sauce consistency.
Meanwhile, combine chicken, minced onions, breadcrumbs, and salt and pepper, then form into meatballs. Place in a lidded heavy skillet in a bit of olive oil over medium heat, turning a few times until cooked through.
Toss cooked meatballs in sauce, and serve with chopped cilantro, parsley, pumpkin seeds, and lime wedges.
Crock Pot Directions:
Roughly chop chiles and remove seeds. Place all other sauce ingredients except cornstarch and water into Crock Pot, fasten lid, and set on medium-low (8 hour) setting. Let it cook overnight, and keep on warm throughout the day until about 30 minutes before you wish to serve.
Using an immersion or upright blender, process until smooth. Transfer sauce to large stockpot.
Proceed with Steps 3–5 in conventional directions above.
From theotium.com