Chile Ancho Sopa de Chocolate

Chile Ancho Sopa de Chocolate

Inspired by Mexico's robust moles, this smooth soup—made with blackened peppers, onions, and tomatoes, and enriched with semisweet chocolate—is served with an array of garnishes.Yossy Arefi

Inspired by Mexico's robust moles, this smooth soup—made with blackened peppers, onions, and tomatoes, and enriched with semisweet chocolate—is served with an array of garnishes.

Chile Ancho Sopa de Chocolate
Inspired by Mexico's robust _moles_, this smooth soup—made with blackened peppers, onions, and tomatoes, and enriched with semisweet chocolate—is served with an array of garnishes.
Yield: serves 6-8

Ingredients

  • 3 dried ancho chiles
  • 4 medium plum tomatoes, cored
  • 1 small white onion, quartered
  • 2 cloves garlic, peeled
  • 1 tbsp. olive oil
  • 2 tsp. ground cinnamon
  • 2 tsp. sugar
  • 1 tsp. ground cumin
  • 6 cups chicken or vegetable stock
  • 3 oz. semisweet chocolate, finely chopped
  • Kosher salt and freshly ground black pepper, to taste
  • Sour cream, sliced avocado, cilantro leaves, and fried
  • Tortilla strips, for serving

Instructions

  1. Heat a 6-qt. Dutch oven over medium-high heat. Add chiles and cook, turning once, until lightly toasted, about 5 minutes. Transfer to a bowl, pour over 1 cup boiling water, and let sit until soft, about 30 minutes.
  2. Drain chiles, reserving soaking liquid, and remove and discard stems and seeds. Transfer chiles to a blender and set aside. Return pot to heat, and add tomatoes, and onion; cook, turning as needed, until blackened all over, about 10 minutes. Transfer to blender, along with garlic, cinnamon, sugar, and cumin; puree until very smooth and set aside.
  3. Return pan to medium-high heat, and add oil. When hot, add chile purée, and fry, stirring constantly, until slightly reduced, about 10 minutes. Add stock, and bring to a boil; remove from heat, stir in chocolate, and season with salt and pepper. Serve ladled into bowls with a dollop of sour cream, a few slices of avocado, cilantro leaves and some tortilla strips.