Newton
Feb 29, 20201 min
1 QT Chicken Broth
1 Jalapeño, sliced into strips
½ Sweet White Onion, minced
1 T Salt, to taste
1 T Pepper
5 pkgs Dried Guajillo Peppers
5 pkgs Dried Ancho Peppers
5 pkgs Pasilla Chile Peppers
20 Arbol Peppers
1 Onion, diced
2 T Salt
2 T Brown Sugar
1 T Mexican Oregano
5 Pheasant Breasts
1. In stockpot over medium heat, combine all Broth ingredients, reduce to med-low and add Pheasant Breasts. Simmer for 1 hour.
2. Remove breasts from broth and allow to cool
3. Dice into ½” pieces and add to large saucepan.
4. Add 4 C Chile Sauce and simmer for 30 minutes over med/low heat