 Chile - De Arbol
'Any game bird, chicken or a small turkey would work as well. The brine helps keep the meat from drying out when cooking. Note: This recipe requires advance preparation.' This recipe and others can be found in the following article:
An unusual chili that could also be termed a stew. This is not for beginning chileheads but for the serious aficionado. The name was inspired by the pantywaist heat scales of most other chilis. W.C. has taken some grief over the turnips and potatoes here, but does he care? In case it’s too hot, serve this with milk or beer. This recipe is by Lois Ellen Frank, from her book Foods of the Southwest Indian Nations (Ten Speed Press, 2002). Both the venison and the juniper berries are available from mail-order sources. Of course, grape juice or wine would not have been available to the Maya, but Lois has adapted this recipe for the modern kitchen.
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