Mole Poblano with Chicken

Name: Mole Poblano with Chicken
Prep time: 150 min
Cook time: 120 min
Yield: 10
Cuisine: Mexicana
Ingredients: 1 1/2 sticks cinnamon; 1/2 cups almonds; 1/4 cups peanuts; 1/2 cups walnuts; 1/4 cups pumpkin seeds; 1/4 cups sesame seeds; 1/4 tablespoons clove, whole; 1 tablespoon allspice berry, whole; 1 teaspoon cumin; 4 star anise pods; 6 cloves garlic, with shell; 1 white onion, cut into squares; 1/2 cups lard; 125 grams ancho chile, cleaned and deveined; 70 grams pasilla chile, cleaned and deveined; 70 grams guajillo chile, cleaned and deveined; 1/2 bolillo rolls; 2 corn tortillas; 1 plantain; 2 tomatillos, cut into squares; 1 1/2 cups raisins; 2 liters chicken broth; 1/2 teaspoons thyme; 1 tablespoon oregano; 1 tablespoon coarse salt; 180 grams Mexican chocolate; 1/2 cups raw sugar; 1 chicken, with skin, cut into pieces, cooked; sesame seeds, toasted, for assembly; Mexican red rice, for serving

Lorenza Ávila

Mole Poblano is one of the most representative dishes of Mexico, its origin is very ancient, and over time it has evolved into a complex but totally delicious sauce.

The most current recipes date back to the conventual era; however, the preparation has evolved from generation to generation, made with dried chiles mixed with pumpkin seeds, sesame seeds, almonds, plantains, and a delicious sweet touch of table chocolate. Don't miss out on trying this rich sauce accompanied by a piece of chicken.

Reviewed by Editorial Team of Kiwilimón

Published: 14-08-2018

Preparation

30 mins

Low

Heat a griddle over medium heat, roast the cinnamon, almonds, peanuts, walnut, pumpkin seeds, sesame seeds, cloves, allspice, cumin, anise, garlic with skin, and white onion. Once roasted, remove from the griddle and set aside. Be careful not to burn them. Heat a small pot over medium heat with a bit of lard, fry the chiles without burning them, remove and set aside, fry the bread with the tortilla and the plantain, remove and set aside.