1large Yellow Onion, cut into pieces that will pulverize in your blender
3small Garlic Cloves, peeled
14.5ouncecan Fire-Roasted Diced Tomatoes
¼cupRaisins
1teaspoonGround Cumin
3tablespoonsAncho Chile Powder OR two dried Ancho Chiles reconstituted in water and de-stemmed
1teaspoonChili Powder
1teaspoonMexican Oregano(or regular Oregano if not available)
4Chipolte Chilies en Adobo
2teaspoonsAdobo Sauce(from the can of chilies)
2disks of Ibarra Mexican Chocolate, chopped into pieces that will be pulverized by your blender
3tablespoonsOlive Oil
¾cupPepitas(raw pumpkin seeds available in the bulk food section of most grocery stores)
12Chicken Thighs(either skin on/bone in or skinless boneless if you would like to use the meat for tacos)
Kosher Salt
Freshly ground Black Pepper
Instructions
In a large skillet over medium-high heat, toast the pepitas (pumpkin seeds), stirring constantly until fragrant (2-3 minutes). Remove from heat.
In a blender or food processor, combine the onion, garlic, tomatoes, raisins, cumin, ancho chile powder or chilies, chili powder, oregano, chipotle chilies, adobo sauce, Mexican chocolate, oil and toasted pepitas. Pulse to form a thick sauce will all ingredients pureed.
Rinse the chicken thighs and pat dry with paper towel. Pour a large amount of kosher salt and ground pepper into a bowl or dinner plate and coat both sides of each chicken thigh. Place chicken thighs in the slow cooker.
Cover the chicken with the sauce and move the chicken to allow the sauce to reach the lower pieces of chicken without removing the salt and pepper coating.
Cook on high for 4-6 hours until chicken is fully cooked, stirring a few times during the cooking to ensure the sauce is coating each chicken thigh.
Serve over rice or sliced in tacos. May be refrigerated and used the following day as well.