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pocchilli.

Headword: 
pocchilli.
Principal English Translation: 

a type of chile that is dried and smoked to make it last
(Valley of Mexico, 1570–1587)

The Mexican Treasury: The Writings of Dr. Francisco Hernández, ed. Simon Varey, transl. Rafael Chabrán, Cynthia L. Chamberlin, and Simon Varey (Stanford: Stanford University Press, 2000), 110.

IPAspelling: 
poːktʃiːlli
Attestations from sources in English: 

"pocchilli . . . is dried and smoked in order to preserve it for all year long." (Central Mexico, 1571–1615)
The Mexican Treasury: The Writings of Dr. Francisco Hernández, ed. Simon Varey, transl. Rafael Chabrán, Cynthia L. Chamberlin, and Simon Varey (Stanford: Stanford University Press, 2000), 110.

themes: 
Food, Eating, Cooking