Mole Poblano Con Pollo

Recipe by Lou van
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 24hrs 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make the sauce first.
  • Melt half the lard in a large saucepan. Cook the chilies, onion and garlic for 5 minutes
  • Add the sesame seeds, fennel seeds, coriander seeds, almonds, peanuts and peppercorns.
  • Cook for 10 minutes.
  • Process the mixture in a food processor, adding a small amount of chicken stock to make a smooth paste.
  • Melt the remaining lard in the pan and cook the tomatoes.
  • Add tortilla, ground cinnamon, cloves, chili powder, raisins, salt and pumpkin seeds.
  • Cook for 5 minutes.
  • Add this mixture to the bowl of the food processor, and process until smooth.
  • Add more chicken stock if required. (The mole paste should be quite thick now).
  • Return all the processed mixture to the pan and simmer, uncovered, for 45 minutes.
  • Add the chocolate and allow it to melt, stirring all the time.
  • Add the vinegar and the remaining chicken stock. (The sauce should now be very thick).
  • At this point check the seasoning.
  • If the mole sauce is not spicy enough add more chili powder.
  • The taste will be raw.
  • When the sauce has cooled store in the refrigerator.
  • Leave for 24 - 48 hours.
  • Pour (spoon) about a quarter of the sauce into the bottom of a large saucepan.
  • Add the chicken and cover with remaining sauce.
  • Warm gently.
  • Serve the chicken masked with the sauce sprinkled with toasted sesame seeds.
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