Pronounced mo-Lay, this complex Mexican sauce is deep reddish brown with peppery flavor balanced with spicy cinnamon and undertones of cocoa. The rich, thick sauce complement this soup perfectly.
In a 5- to 6-qt. Dutch oven combine first 12 ingredients (through garlic). Bring to boiling; reduce heat. Simmer, covered, 20 minutes or until meat is cooked through and flavors are blended, stirring occasionally. If desired, serve with corn bread.