Cashew Chicken Chile Recipe

Directions:

1. Heat oil in a 6- to 7- quart wide heavy pot over moderate heat until hot but not smoking.
2. Add onions and garlic and cook, stirring, until softened, 5 to 7 minutes.
3. Add cumin, chili seasoning and salt and cook, stirring, for 1 minute.
4. Add chicken and stir to coat with onion mixture.
5. Stir in chile puree, 1/2 cup cilantro, beer, and tomatoes with juice.
6. Bring to a simmer and simmer, covered, stirring occasionally to avoid sticking, until chicken is cooked through, about 45 minutes.
7. Remove from heat and transfer chicken to a bowl.
8. Shred meat using two forks; discard bones and skin. (Note: I wait for the chicken to cool and shred it with my hands, much easier than using utensils.)
9. Return chicken to pot and stir in chocolate, beans, coffee/liquid smoke, remaining cashews (Note: I crushed all my cashews into small pieces), and remaining 1/2 cup cilantro.
10. Cook over moderate heat, stirring, until chili is heated through and chocolate is melted.
11. Serve with corn tortillas, queso blanco/cotija/feta, chopped cilantro & green onions & diced chipotle in adobo.