Mains

Mole Poblano with Chicken

Name: Mole Poblano with Chicken
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 4 mulato chiles; 3 pasilla chiles; 4 ancho chiles; 1 whole cooked chicken; 1/4 cup (55 g) lard; 1/3 cup (45 g) sliced almonds; 3/4 onion, chopped; 3 tbsp chopped garlic; 1 toasted tortilla and 1 slice fried bread; 1/2 tsp black pepper; 1/8 tsp ground cloves; 1 tsp cilantro seeds; 1/4 tsp anise; 2 tbsp sesame seeds; 1/2 tbsp ground cinnamon; 1/3 cup (50 g) raisins; 1 plantain; 2/3 cup (110 g) chopped chocolate; 2 cups chicken broth; salt, to taste

Three kinds of dried chile join almonds, spices, raisins, plantain and chocolate in one long fry before everything blends into a thick, dark sauce. A gentle simmer brings the flavors together, and the finished mole coats pieces of cooked chicken.

In brief Mole Poblano with Chicken is a mains recipe ready in 75 minutes for 8 servings.

Total time: 75 min
Prep: 40 min
Cook: 35 min

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Method

Have all the ingredients measured and ready before you begin.
Deseed and devein the chiles, then soak them in boiling water in a covered pot; set aside.
Melt the lard in Tupperware cookware and fry the almonds, onion, garlic, tortilla, bread, pepper, cloves, cilantro seeds, anise, sesame, cinnamon, raisins, plantain and chocolate for 7 minutes uncovered, stirring constantly, then add the drained chiles and fry for 3 minutes more.
Blend everything with the chicken broth until smooth and thick, adding a little of the chile soaking water if needed, then return the sauce to the pan and simmer gently for 20 minutes.
Add the cooked chicken and simmer for 5 minutes more.
Serve sprinkled with sesame seeds.