- 4 mild New Mexican red chiles
- 1/2 cup blanched almonds
- 3/4 cup dry pumpkin seeds, peeled
- 1 slice toast
- 1 clove garlic, minced
- 3 cups chicken broth or water
- 1/2 cup vegetable oil
- 1 teaspoon salt
After cleaning the chiles, wash and soak the pods in warm water to cover for 20 minutes. Toast the pumpkin seeds, almonds and chile seeds in a dry skillet. Grind together with the chiles, toast and garlic to a fine paste. Add the broth or water, as much as it needs, and cook over low heat until the sauce thickens. Remove from the heat and add very hot oil to the sauce. Return it to the heat and cook slowly, stirring constantly, until the oil comes to the surface. Add salt last as it will curdle if the salt is added sooner.
To use, add 4 pounds of cooked poultry wings, breast, thighs and legs to the sauce. Heat for 20 minutes longer, then serve.