When I was in college, I spent some time studying Spanish in a colonial town in Mexico called Puebla. One of the most amazing things that I took away from that experience was the amazing food and cooking experiences that I got to enjoy. Mole Poblano originated in Puebla hundreds of years ago and there’s really nothing quite like it. It’s the ultimate comfort food! I served it up with these homemade tortillas and it was terrific!
Ingredients for the Meat:
3 lbs boneless skinless chicken breasts (turkey breast can also be used)
Water to cover
8 cloves garlic
½ onion, roughly chopped
Salt to taste
Ingredients for the Sauce:
2 T oil
10-12 ounces dried chilis – anchos, pasillas, mulatos. Seeds and membranes removed
2 chipotle chiles
1 ½ lb tomatoes, cut in half
1 onion, roughly chopped
10 cloves garlic
5 oz each, blanched almonds, shelled peanuts, pumpkin seeds, raisins
8 whole cloves
6 black peppercorns
½ t anise seed
2 T cinnamon
3 oz unsweetened cooking chocolate
Salt to taste
Sesame seeds for garnish
Method for the Meat:
Add the chicken, garlic, and onion to a large sauce pot and cover with water. Boil over medium heat for 45 minutes or until the meat is tender. Remove and set aside. Save the stock for the sauce.
Method for the Sauce:
Heat 2 T oil in a large saute pan. Toast the chilis over medium heat until fragrant. Place them in a large bowl with water to cover. Soak for an hour. Place the chilis in a blender and puree until very smooth. Set aside.
Place the tomatoes on a cookie sheet and broil until the skins are charred. Remove from the oven and place in a blender with the chipotle chiles. Blend until smooth. Set aside.
Saute the chopped onion and garlic in the large saute pan until soft. Transfer to the blender and puree until smooth. Set aside.
Saute the nuts, cloves, peppercorns and anise seed in the saute pan until fragrant. Transfer to the blender, add raisins and puree until smooth.
Add 2 T oil to a large sauce pan. Add all of the purees into the pot and stir well. Bring to a light boil for 5 minutes. Add 2-4 cups of the chicken stock, cover and cook over low for 20-30 minutes. Add more stock if needed.
To serve, place the chicken on a plate or platter and smother with a generous amount of the mole sauce. Sprinkle with the toasted sesame seeds. Enjoy.
Leave a Reply