Mole de Pollo

Author Albertsons Market | September 25, 2024

Ingredients

4 pounds previously poached chicken pieces reserve all of the broth

10 dried chile ancho

10 dried chile guajillo or chile California for a darker mole, replace guajillo( or California) with chile negro(pasilla) or mulato

3 dried chile chipotle

8 cups chicken broth

1/3 cup of raisins

5 Roma tomatoes

1 medium white onion cut into thick slices

4 serrano peppers stems removed

10 cloves of garlic

1/4 cup slivered almonds 1/4 cup pepitas

1/4 cup sesame seeds plus another 1/4 cup for garnish

1 teaspoon anise seeds

2 inch piece of cinnamon stick broken in half

2 teaspoons Mexican oregano

1/3 cup of roasted peanuts or 1/4 cup of creamy peanut butter

12 saltine crackers or 1 toasted bolillo roll sliced

2 corn tortilla tostadas, blackened slightly

1 teaspoon of ground cumin

1 teaspoon salt more to taste

1/2 teaspoon pepper

4 tablespoons traditional pork lard

1 disk of Mexican chocolate 3 ounces , broken into pieces

2 tablespoons brown sugar, optional




Preheat comal (griddle) to medium heat for 5 minutes. Remove stems and seeds from the dried peppers. Transfer to comal. Toast for a few minutes, turning as needed. Do not leave them unattended or they will burn and become bitter. Transfer the peppers to a pot of simmering water. Cook for 15 minutes. Remove from heat.

 

Drain liquid from peppers, transfer to the blender. Add 3 cups of reserved chicken broth, 1/2 tablespoon of cumin and 2 teaspoons of salt. Blend on high until smooth. Strain the sauce through a wire mesh strainer for a smoother sauce. Set aside. Cover the raisins with enough hot water to cover, set aside.

 

In a large pan add the almonds, pepitas, sesame seeds, anise, cinnamon stick and oregano. Heat pan to medium/low heat. Toast, stirring often, do not leave unattended, or they will burn. After about 6 to 8 minutes, remove all spices and nuts from the pan and transfer to coffee or spice grinder. You may have to grind in two batches. Grind into a paste, set aside.

Add tomatoes, serranos, onions and garlic to comal and char for 12 minutes, turning after 6 minutes. Remove from the comal and let cool. In the blender, add the ground almonds/spice mixture, broiled tomatoes, serranos, onions, garlic, peanut butter, crackers, tostadas, cumin, drained raisins, 1/2 teaspoon pepper, 1 teaspoon salt and 2 cups of reserved chicken broth. Blend until smooth, set aside.

This is where your mole comes together. In a large, heavy pot, heat 4 tablespoons of olive oil to medium heat. After 3 minutes, add the chile sauce and cook for 20 minutes. Add in the other blended sauce. Stir well to combine. When it comes to a boil, taste for salt. Add the Mexican chocolate, brown sugar and remaining 3 cups of chicken broth. Add the cooked chicken pieces and continue cooking for 1 hour. The sauce will darken as it cooks. Toast the remaining sesame seeds for garnishing the mole. Serve with warm tortillas, rice, beans and a fresh salad.

Topics: Day of the Dead, Día de los Muertos

Humboldt Fog Lights Crostini

Servings vary

Read More
Cauliflower Gratin

Serves 6-8

Read More
Cast-Iron French Onion Chicken

This one pan wonder is very hardy and satisfying. Pair it with crusty bread and maybe a bag of frozen green beans and you’re in for a treat. Grab just 5 ingredients and get your entree going!

Read More
Pomegranate Clusters

Pomegranates are in full swing right not and there are so many applications from adding them to salads, throwing them in spritzers or mocktails. Since we are in full holiday mode we love something swe...

Read More
Fresh Focus on Persimmon

Persimmons come in so many different varieties which lend themselves to slightly different colors and flavors but rest assured it will always be one of my favorite fall/winter favorites. With its shor...

Read More