Mole Poblano
A deep, layered sauce of toasted chiles, nuts, seeds and a kiss of chocolate that coats roast chicken and rice with bittersweet, savory complexity. The recipe teaches toasting, grinding and patient simmering to build classic Pueblan depth.
3 ancho chile, stemmed, seeded, torn into pieces
3 pasilla chile, stemmed, seeded, torn into pieces
2 mulato chile, stemmed, seeded, torn into pieces
2 dried guajillo chile, stemmed, seeded, torn into pieces
1 cup canola oil
1 cup white onion, quartered
6 clove garlic, peeled
2 tomato, halved
2 slice day-old bolillo or French bread, torn into pieces
1 plantain, peeled, sliced into 1/4-inch rounds
1 cup raw almonds
1 cup peanuts, skinless
1 cup sesame seeds
1 cup pumpkin seeds
1 cup raisins
2 oz mexican chocolate, roughly chopped
1 tsp ground cinnamon
6 whole cloves
1 tsp black peppercorns
1 tsp cumin seeds
1 tsp anise seed
1 bay leaf
4 cup chicken stock, hot
2 tbsp brown sugar
1 ½ tsp salt
2 tbsp vegetable oil
3 lb roast chicken, cut into pieces, warm
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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