This is a cold weather recipe we have been enjoying for 25+ years.
olive oil (light for sweating, EVOO for simmering)
3 medium onions (yellow pref)
4 oz green chilies (poblano or ancho pref)
8 oz tomato sauce
8 oz chicken stock
cheap rum or sherry
3 cans or can equiv vol rinsed cooked garbanzo beans
3+ cups of coarsely shredded cooked light and dark chicken
1 tsp each: cumin, red chili powder
1/2 tsp garlic powder
Fist full of fresh cilantro (1 tsp dried if not available)
sea salt and white pepper
Chop onions to spoon size. Dice shallots to rice grain size. Saute onions to lightly caramelized, deglaze with sherry or rum. Then sweat the onions and shallots in light olive oil. When translucent, add green chilies, tomato sauce, chicken, beans, EVOO to taste and spices. Simmer for 4-6 hours (or pressure cook 15 minutes). Broth should just cover solid ingredients. Make up lost moisture with additional chicken stock. Adjust spices to taste then salt and pepper to taste. Add fresh cilantro and set aside refrigerated 12-24 hours. Reheat and serve with toast points or crostini. Tolerates microwave reheating well.
Variations: substituting some or all beans with homini (pozole) and/or adding 1 tsp cocoa powder (emulsify in olive oil before adding to broth)