Active Time

　　10 min

　　Total Time

　　25 min

　　Thickened with peanuts like some Veracruz sauces, and made with the classic Mexican technique of blending and then frying the sauce ingredients, this mild chili makes for an earthy modern-day meal.

　　

Ingredients

Makes 4 servings

　　1 1/4 cups reduced-sodium chicken broth (10 fluid ounces)

　　1 (14- to 15-ounce) can stewed tomatoes

　　4 dried New Mexican or guajillo chiles, stems and seeds discarded and chiles torn into pieces

　　1 (3/4-inch-thick) crosswise slice of a medium white onion

　　2 garlic cloves, peeled

　　1/2 cup coarsely chopped fresh cilantro

　　1/4 cup dry-roasted peanuts

　　1 teaspoon ground cumin

　　1/4 teaspoon salt, or to taste

　　2 tablespoons olive oil

　　1 rotisserie-cooked chicken (2 pounds)

　　1 (15-ounce) can pink beans in sauce (preferably Goya)

　　Garnish: chopped fresh cilantro; sour cream

　　

Step 1

Purée broth, tomatoes with their juice, chiles, onion, garlic, cilantro, peanuts, cumin, and salt in a blender until smooth, about 2 minutes.

　　

Step 2

Heat oil in a wide 3- to 4-quart heavy saucepan over moderately high heat until hot but not smoking, then pour in sauce and boil, uncovered, stirring occasionally, 5 minutes.

　　

Step 3

Meanwhile, coarsely shred chicken, discarding skin and bones.

　　

Step 4

Stir chicken and beans with their sauce into chili, then reduce heat to moderately low and simmer, covered, 10 minutes.