Mole Poblano
Serves 24
Ingredients
- 2 oz (¼ cup) lard
- 1 white onion, chopped & sauteéd until translucent
- 4 cloves of garlic, roasted
- 3 tomatoes, roasted & skins removed
- 10 tomatillos, boiled 1 hour in salted water
- 1½ ripe, peeled plantains, fried until golden-brown
- ¾ cup raisins, lightly fried
- 1 cup prunes, lightly fried
- ¾ cup peanuts
- ¾ cup slivered almonds, toasted
- ¾ cup white sesame seeds, lightly toasted
- 1 cup chicken stock
- 1 tsp coriander seeds
- 1 tsp star anise
- 1 tsp cloves
- 3 cinnamon sticks
- salt for seasoning
- 15 corn tortilla chips
- 2 slices bread (white or wheat), toasted
Chiles
- 30 chilies mulatos (dried)
- 16 chiles anchos (dried)
- 6 chiles pasillas (dried)
- 2 chiles chipotles (dried)
- 2-3 Mexican chocolate tablets (such as Abuelita)
- 2 tbsp brown sugar
- 8 cups chicken stock
- 4-5 garlic cloves, roasted
- ½ cup lard
Garnish
- sesame seeds
How-to
Cook Spices
- Heat lard in large, deep saucepan over medium-high heat
- Add onions, garlic, tomatoes, tomatillos, ¾ cup sesame seeds, almonds, raisins, prunes, plantains, coriander, star anise, cinnamon sticks, saute 3-4 minutes
- Add bread, tortilla chips and 1 cup chicken stock. Season with salt
- Cook over low heat for 1 hour
Prepare Chiles
- In a dry pan over medium-high heat, warm chiles in batches, 2-3 minutes per batch
- While warm, tear chiles apart to remove the stems and seeds
- In a large saucepan, bring 8 cups of chicken broth to a boil. Remove from heat and submerge chiles to soak for 1 hour
Combine
- Add chiles with the chicken stock soaking liquid to the pan of cooked spices. Add chocolate tablets, brown sugar and remaining roasted garlic
- Bring to a boil, then reduce to a simmer and allow to cook 1 hour on low heat, stirring occasionally
- Heat ½ cup of lard over medium heat, and pour in blended mixture. Bring to a boil, then reduce to a low simmer. Cook 2-3 hours, stirring occasionally
- If freezing, cool before portioning small batches into air-tight containers
- Sauce pairs well with chicken, duck and turkey, as well as many other Mexican favorites. Garnish with sesame seeds