Mole Poblano
A complex, rich, dark sauce poured over poultry, containing chilies, spices, and chocolate.
Contains common allergens
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Instructions
- 1
Poach Chicken: In a large pot, cover the chicken pieces with water, half an onion, and garlic. Simmer gently for 45 minutes until cooked through. Reserve 4 cups of the broth.
- 2
Toast Ingredients: In a dry skillet over medium heat, individually toast the dried chilies, almonds, sesame seeds, and raisins until fragrant. Soak the chilies in hot water for 20 minutes to soften.
- 3
Blend the Mole: In batches, blend the softened chilies, toasted nuts/seeds, raisins, fried plantain, and 2 cups of the reserved chicken broth until a very smooth, thick paste forms.
- 4
Fry the Paste: Heat 2 tbsp of oil or lard in a large heavy pot over medium heat. Carefully pour in the mole paste. Fry for 10-15 minutes, stirring constantly, until it darkens and thickens significantly.
- 5
Simmer and Melt: Stir in the remaining 2 cups of chicken broth and the chopped Mexican chocolate. Simmer over low heat for 45 minutes, stirring occasionally, until the chocolate melts and the sauce reduces to a velvety consistency.
- 6
Serve: Add the cooked chicken pieces into the mole sauce to warm through. Serve over white rice and garnish generously with toasted sesame seeds.
Plan it in Listahan
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