Mole poblano
Chicken in a dark sauce of several chillies, nuts, spices and chocolate.
Ingredients
For 8 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Simmer the chicken with an onion and garlic for forty minutes. Strain and keep the broth.
Seed the chillies and toast them on a dry pan ten seconds a side, stopping short of blackening.
Cover the chillies with boiling water for twenty minutes to soften.
Fry the almonds, peanuts, sesame, raisins and bread in lard, one at a time and separately.
Char the tomatoes, tomatillos and garlic on a dry pan until blackened in patches.
Blend everything with broth in batches and pass it through a sieve twice.
Cook the sauce for an hour on a low heat, stirring, stir in the chocolate and salt, add the chicken and heat it through.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Elelicht · CC BY-SA 3.0