Mole Poblano
Complex, deep sauce of dried chilies, chocolate, and spices over chicken.
Meat
⚠ Contains: Tree Nut, Sesame. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 6 chicken thighs
- 4 dried ancho chilies, 2 dried pasilla chilies, 2 dried mulato chilies, soaked
- 1 onion, 3 cloves garlic, chopped
- 1/4 cup almonds, 2 tbsp raisins
- 1 corn tortilla, torn
- 1 tbsp sesame seeds, plus more to garnish
- 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp cumin, 1/4 tsp anise seeds
- 30g dark chocolate, chopped
- 3 cups chicken stock
- 2 tbsp oil
Steps
- Simmer chicken thighs in stock until cooked through, about 25 minutes; reserve the stock.
- Toast soaked chilies, onion, garlic, almonds, raisins, tortilla, sesame seeds, and spices lightly in a dry pan, then blend with some of the reserved stock until smooth.
- Heat oil in a pot, fry the blended paste for 10 minutes, stirring often, until deep and fragrant.
- Add remaining stock gradually, simmer 25-30 minutes until thick and rich.
- Stir in chocolate until melted and glossy.
- Add cooked chicken to the sauce, simmer 10 minutes to combine.
- Garnish with sesame seeds, serve with rice or tortillas.