Ancho: It is on the mild side and is rather sweet in flavor and only a little
Mulatto: These can be inter- changed with the ancho. It has a brownish color and
about the same heat level.
Pasilla: Hot and pungent, this chocolate brown pepper is about 7 inches long.
Chipotle: Not as large as the mulatto but extremely hot.
Chipotle Pot Roast
3 to 6 chipotle chilies, stemmed and dried
3 large garlic cloves
5 medium tomatillos husked
1/2 t. salt
1/4 t. sugar
3 lb. boneless pot roast
1 T. vegetable oil
To make the Chipotle Sauce:
Roast the chipotle chilies in a dry pan for about 30 seconds. Cover with hot
water and let sit for 30 minutes. Roast the garlic cloves under the broiler
until they start to color. Then roast the tomatillos under the broiler on a
baking sheet about 5 minutes on one side then the other side until blackened.
Add the garlic cloves, tomatillos, salt and sugar in a blender and process to a
fine puree. Add 3 to 4 T. water to give the sauce a medium consistency.
Put the roast in a shallow pan and cover with the salsa. Cover and refrigerate
for several hours. Scrape the salsa from the roast and pat dry. Reserve sauce.
Saute roast in a 5 qt. pan until brown on both sides. Add 1 C. of water to the
pan and add the reserved sauce. Cover tightly and bake at 325°F. for 2 hours.
Sprinkle the roast with cilantro and serve.