Mole Negro With Chicken and Pork
- Reviews 1
Ready In: 4 hrs 30 mins
Serves: 6
Ingredients
- 1⁄4 cup sesame seeds
- 1⁄2 cup vegetable oil
- 1 (2 1/2-3 lb) roasting chickens, cut into pieces
- 2 lbs country-style pork ribs, trimmed, separated
- 1 small plantain, ripe, peeled, chopped
- 1⁄4 cup peanuts, chopped
- 1⁄4 cup almonds, chopped
- 1⁄4 cup raisins
- 1⁄4 cup brown sugar, packed
- 3 cups chicken broth
- 1 small corn tortilla
- 1 cinnamon stick
- 4 maria cookies (or vanilla wafers)
- 1 concha-style bread or 1 other yeast roll
- 2 tablespoons mexican chocolate, chopped
- 1 teaspoon pine nuts, ground
- 4 -8 dried ancho chiles
- 2 -4 dried mulato chiles
- 1 -2 dried pasilla pepper
Directions
- Heat a large dry skillet over low heat; cook the sesame seeds until they are fragrant, about 3 minutes; transfer to a small bowl, cover and set aside.
- Heat 2 tablespoons of the oil in the skillet over medium-high heat; add the chicken. Cook, turning chicken occasionally, until golden brown, about 3 minutes per side; transfer to a platter.
- Add pork ribs to the skillet; cook, turning, until ribs are browned, about 3 minutes each side, and transfer to the platter.
- Add 3 tablespoons of the oil to the skillet. Add plantains; cook, turning often, until golden, about 3 minutes.
- Transfer with a slotted spoon to a large bowl; set aside.
- Repeat process, separately cooking the peanuts, almonds, raisins and brown sugar, adding a bit more oil as needed.
- Stir mixture together.
- Puree half of the mixture in a blender with 1/2 cup of the broth.
- Pour through a strainer; reserve liquid. Repeat with the remaining half of the mixture in a blender and 1/2 cup of the chicken broth.
- Pour through a strainer; reserve liquid and set aside.
- Process tortilla, cinnamon stick, cookies, roll, chocolate and pine nuts together in the clean blender until crumbly; set aside.
- Heat a small skillet over medium-high heat; add the ancho chilies.
- Cook, stirring, until very fragrant, about 2 minutes; transfer to a medium bowl.
- Repeat with mulatto and pasilla chilies. Pour boiling water over cooked chilies to cover; set aside 30 minutes.
- After they have soaked. puree in a blender and then pour through a strainer into a Dutch oven; discard solids.
- Add remaining 2 cups of chicken broth to the Dutch oven.
- Heat mixture to a boil over high heat; reduce heat to a simmer.
- Add the chicken, pork, plaintain-nut mixture, and tortilla mixture to the Dutch oven; cook until pork is tender, about 2 hours.
- Set aside to cool, about 20 minutes.
- Remove meat; shred meat with a fork.
- Stir shredded meat into the sauce; pour into a serving bowl or platter.
- Decorate with reserved sesame seeds.
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