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A Perfectly Rich Dish

Mole Poblano

For your celebrations or just your family dinner, you can bring the flavors of Mexican favorite home by following our mole poblano recipe. We mixed together flavors from onions and garlic to Mexican chocolate and cinnamon. All to create a wonderful authentic dish.


Chicken Broth:
• 8 pounds chicken pieces with skin of your choice (I like using 2 breasts and the rest leg quarters)
• 2 garlic cloves peeled
• ½ white onion
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 1 tablespoon kosher salt
• 1 carrot

• 1 cup lard
• 1/2 cup unsalted almonds
• 1 cup unsalted no shell peanuts
• 1/2 cup unsalted pumpkin seeds
• 1/2 cup sesame seeds
• 1/3 cup raisins
• 1 plantain (plátano macho)
• 1/4 bolillo roll, torn into piece
• 2 corn tortillas, torn into pieces
• 1/4 cinnamon stick
• 1 medium white onion, chopped
• 5 garlic cloves
• 3 Roma tomatoes
• 5 Chiles mulato, seeds removed
• 5 chile pasilla, seeds removed
• 5 Chiles ancho, seeds removed
• 3 disks Mexican chocolate such as Ibarra or abuelita
• ½ teaspoon dried oregano
• ¼ teaspoon ground coriander
• 3 cloves
• ¼ teaspoon dried thyme
• 4 whole black peppercorns
• ¼ cup grated piloncillo or brown sugar


Chicken broth:
● Place chicken pieces in a large heavy pot with about 8 cups of water. Add onion, garlic, bay leaves, pepper, salt and carrot.
● Bring to a boil and reduce to a simmer and cover. Cook for about 1 hour until chicken is fully cooked through.
● Remove chicken and set aside. Broth will be needed for making the mole.

● In a dry comal (no oil) on high heat add tomatoes and roast until charred (tatemados).
● In a large heavy saute pan add lard and heat. Start by frying chiles. Make sure to just do a quick fry and for the chiles not to burn. Set chiles aside.
● Continue by frying almonds, just enough so they become toasted and set aside. Repeat the process with peanuts, pumpkin seeds, raisins, cinnamon and sesame seeds.
● Discard cinnamon stick.
● Fry tortilla and bolillo pieces until crispy and golden.
● Fry plantain until golden.
● Fry onion until translucent for about 3 minutes.
● Fry garlic for about 2 minutes.
● Set all fried ingredients aside on a bowl or platter. Allow the ingredients to cool slightly.
● Reduce the heat of the saute pan and carefully add 2 cups chicken broth and chocolate disks. Cook until dissolved. Make sure to stir.
● Working in batches. Add fried ingredients and tomatoes to the blender. Add about 2 cups of chicken broth and blend.
● Add chocolate broth mix to the blender and continue to blend until fully smooth.
● Add oregano, coriander, thyme, peppercorns and cloves to mole and blend.
● In a large heavy pot or cazuela add 4 tablespoons lard. Allow the lard to melt.
● Add mole to pot.
● Add chicken broth to reach desired consistency. Mole will thicken up during cooking time.
● Add piloncillo or sugar to mole and stir. You may add more to reach desired sweetness. Add salt to taste as well.
● Stirring is a big part of cooking mole. Make sure you continue to stir so the mole does not stick to the pot.
● Continue to cook mole for about 30 minutes and until you have reached desired consistency. Remember mole is a full bodied sauce it should be on the thicker side but it should also be able to be poured over chicken.
● Serve hot over chicken pieces and garnish with toasted sesame seeds. Serve with rice or tortillas and enjoy!