Name: Mole Poblano
Prep time: 45 min
Cook time: 120 min
Total time: 165 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1.5 kg chicken pieces, bone-in; 4 piece dried ancho chiles, stemmed and seeded; 3 piece dried pasilla chiles, stemmed and seeded; 3 piece dried mulato chiles, stemmed and seeded (or extra ancho); 60 g sesame seeds, plus extra for garnish; 40 g raisins; 40 g almonds; 0.5 piece ripe plantain, sliced; 3 piece ripe tomatoes; 1 piece stale corn tortilla, torn into pieces; 60 g Mexican chocolate tablet, chopped; 1 stick cinnamon stick; 2 piece whole cloves; 1 l chicken stock; 1 piece white onion, chopped; 3 clove garlic; 2 tbsp lard or neutral oil; 1 tbsp sugar; salt (to taste)

Method

Toast the chiles

Toast the ancho, pasilla and mulato chiles in a dry pan until fragrant.

Toast just until they smell fragrant — a shade too far and the mole turns bitter.

2 min

Soak the chiles

Cover the toasted chiles with hot water and let them soften.

20 min

Poach the chicken

Poach the chicken pieces in the chicken stock until cooked through, then set the chicken aside and keep the stock.

40 min

Fry the nuts and spices

Fry the sesame seeds, raisins, almonds, plantain, cinnamon and cloves briefly in the lard until golden.

Stir constantly — sesame seeds jump from golden to burnt in seconds.

3 min

Blend the paste

Blend the soaked chiles, tomatoes, onion, garlic, torn tortilla and the fried nuts and spices with a little of the poaching stock into a smooth, thick paste.

Fry the paste

Fry the blended paste in the same pot, stirring constantly, until it darkens and thickens.

This step is called 'frying the mole' — it splatters, so keep stirring and keep the heat moderate.

10 min

Simmer the sauce

Stir in the remaining chicken stock and simmer the sauce, stirring occasionally.

45 min

Melt in the chocolate

Stir in the chopped chocolate and sugar and simmer until fully melted and glossy.

5 min

Add the chicken back

Return the poached chicken to the pot and simmer until well coated and heated through.

10 min

Serve

Serve the chicken in mole, scattered with sesame seeds.

Mole Poblano

Ingredients

Method

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