Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ \N | Onion |
| 1 \N | Carrot |
| 2 \N | Celery stalks |
| 1 medium | Zucchini |
| 1 \N | Green bell pepper |
| 1 \N | Jalapeno |
| 2 tablespoons | Vegetable oil |
| 1 tablespoon | Tequila (up to 2) |
| 2 tablespoons | Cocoa |
| 1 tablespoon | Flour (all-purpose) |
| ½ teaspoon | Ground cinnamon |
| 1 quart | Chicken broth |
| ½ cup | Chopped fresh cilantro |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
This recipe is in the Nov.96 issue of Southern Living.
Dice first 6 ingredients.
Saute vegetables in oil in a large Dutch-oven until crisp-tender. Add tequila, and remove from heat.
Combine cocoa, flour and cinnamon; stir into vegetable mixture. Add broth.
Bring to a boil over medium-high heat, stirring constantly; reduce heat, and simmer, stirring occaisonally, 5-10 minutes or until tender. Stir in cilantro, salt and pepper.
Yield: 6 cups.
Posted to FOODWINE Digest 20 November 96 Date: Thu, 21 Nov 1996 00:06:50 -0500 From: Leslie Duncan <duncan@...>