Name: Bride's White Mole
Prep time: 35 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: lard; 1/2 pieces onion, cut in half; 4 cloves garlic; 3 güero chiles, sliced; 1 Habanero chile, sliced; 1/2 plantains, ripe, sliced; 1 green apple, peeled and cut into small cubes; 1/2 cups golden raisins; 3/4 cups pine nuts, white; 3/4 cups almonds, filleted; 1/2 cups sesame seeds, white; 1/2 cups pumpkin seeds, peeled (it is peeled with hot water like the almond); 2 slices bread, fried in lard; 1/4 teaspoons anise seeds, toasted; 1/4 teaspoons cilantro seeds, toasted; 1 pinch nutmeg; 1 stick cinnamon, 3 cm, toasted; 1/4 teaspoons white pepper; salt; chicken broth; chicken, thigh and leg, roasted with skin; fresh coconut, in slices, for decoration; petals, with white flowers, for decoration

Preparation

15 mins

20 mins

Low

In your Prep&Cook, fry the onion, garlic, yellow chiles, and habanero chile in lard at medium/high temperature; add the banana, raisins, and apple and brown everything together. Remove and set aside. In the same Prep&Cook, at medium/low temperature, lightly brown the seeds (pine nuts, almonds, sesame seeds, and pumpkin seeds); return what you previously browned and add the chicken broth, the bread, and the spices (anise, cilantro, nutmeg, the cinnamon stick, and pepper), season with salt. Close the Prep&Cook, cook and blend at medium temperature for 10 minutes, until thickened and flavors are integrated.