4 tomatillos, husks removed
1 tomato, toasted in a skillet and peeled
½ teaspoon chile seeds
3 tablespoons pepitas (toasted pumpkin or squash seeds)
1 corn tortilla, torn into pieces
2 tablespoons medium-hot chile powder
1 teaspoon achiote (annatto seeds)
3 tablespoons vegetable oil
2 cups chicken broth
1 ounce Mexican or bittersweet chocolate
Servings |
2 1/2 cups |
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