Mole Negro With Chicken and Pork

Recipe by Chef Kate
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READY IN: 4hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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