{"id":6385,"date":"2017-01-23T18:50:20","date_gmt":"2017-01-24T02:50:20","guid":{"rendered":"https:\/\/www.threeadventure.com\/hootnannie\/?p=6385"},"modified":"2017-01-24T12:33:07","modified_gmt":"2017-01-24T20:33:07","slug":"cooking-annie-mole-poblano","status":"publish","type":"post","link":"https:\/\/www.threeadventure.com\/hootnannie\/2017\/01\/23\/cooking-annie-mole-poblano\/","title":{"rendered":"Cooking with Annie: Mole Poblano"},"content":{"rendered":"

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 <\/a>and it was terrific! <\/p>\n

Ingredients for the Meat:<\/p>\n

3 lbs boneless skinless chicken breasts (turkey breast can also be used)<\/p>\n

Water to cover<\/p>\n

8 cloves garlic<\/p>\n

\u00bd onion, roughly chopped<\/p>\n

Salt to taste<\/p>\n

Ingredients for the Sauce:<\/p>\n

2 T oil<\/p>\n

10-12 ounces dried chilis \u2013 anchos, pasillas, mulatos. Seeds and membranes removed<\/p>\n

2 chipotle chiles<\/p>\n

1 \u00bd lb tomatoes, cut in half<\/p>\n

1 onion, roughly chopped<\/p>\n

10 cloves garlic<\/p>\n

5 oz each, blanched almonds, shelled peanuts, pumpkin seeds, raisins<\/p>\n

8 whole cloves<\/p>\n

6 black peppercorns<\/p>\n

\u00bd t anise seed<\/p>\n

2 T cinnamon<\/p>\n

3 oz unsweetened cooking chocolate<\/p>\n

Salt to taste<\/p>\n

Sesame seeds for garnish<\/p>\n

Method for the Meat:<\/p>\n

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.<\/p>\n

Method for the Sauce:<\/p>\n

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.<\/p>\n

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.<\/p>\n

Saute the chopped onion and garlic in the large saute pan until soft. Transfer to the blender and puree until smooth. Set aside.<\/p>\n

Saute the nuts, cloves, peppercorns and anise seed in the saute pan until fragrant. Transfer to the blender, add raisins and puree until smooth.<\/p>\n

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.<\/p>\n

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.<\/p>\n","protected":false},"excerpt":{"rendered":"

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…<\/p>\n","protected":false},"author":2,"featured_media":6386,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","ngg_post_thumbnail":0,"episode_type":"","audio_file":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","filesize_raw":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[583,5],"tags":[],"class_list":{"0":"post-6385","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-porn","8":"category-lifestyle","9":"entry"},"yoast_head":"\nCooking with Annie: Mole Poblano - Hoot n Annie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.threeadventure.com\/hootnannie\/2017\/01\/23\/cooking-annie-mole-poblano\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cooking with Annie: Mole Poblano - Hoot n Annie\" \/>\n<meta property=\"og:description\" content=\"When I was in college, I spent some time studying Spanish in a colonial town in Mexico called Puebla. 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