Teresa's Recipes
Mole Poblano
Mole Poblano is a celebrated dish hailing from the city of Puebla, Mexico, renowned for its complex and rich flavors. This traditional sauce combines a beautiful blend of spices, nuts, and chocolate, resulting in a dish that is both savory and subtly sweet. Often served over tender chicken, Mole Poblano is a feast for the senses, evoking the vibrant culinary heritage of Mexico. The fusion of ingredients symbolizes the country's rich history, where indigenous and Spanish influences come together in a delightful dance of flavors.
Ingredients
- To taste Salt
- 4 cups, divided Chicken broth
- 2 ounces, chopped Dark chocolate
- 4 whole Cloves
- 1 Cinnamon stick
- 1/4 cup Raisins
- 1/4 cup, sliced Almonds
- 1 medium, chopped Onion
- 4 cloves Garlic
- 4 medium, roasted Tomatoes
- 2, stems and seeds removed Pasilla chiles
- 2, stems and seeds removed Mulato chiles
- 2, stems and seeds removed Ancho chiles
- 2 pounds, cut into pieces Chicken
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Calories: 450
- Fat: 22g
- Carbs: 30g
- Protein: 35g
- Sodium: 600mg
- Sugar: 10g
Instructions
- Begin by boiling the chicken pieces in a large pot of salted water until fully cooked, approximately 30-40 minutes. Once cooked, remove the chicken and reserve the broth for the mole.
- In a dry skillet over medium heat, toast the pasilla, mulato, and ancho chiles until they are aromatic, about 2-3 minutes. Be careful not to burn them. Once toasted, soak the chiles in hot water for 30 minutes to soften.
- While the chiles are soaking, roast the tomatoes, garlic, and onion in a preheated oven at 400°F (200°C) for about 20 minutes or until charred and softened.
- In a separate pan, fry the sliced almonds and raisins in a little oil until golden brown and fragrant, about 5 minutes. Remove from heat.
- Using a spice grinder, finely grind the cinnamon stick and cloves.
- In a blender, combine the soaked chiles, roasted tomatoes, garlic, onion, fried almonds, raisins, ground cinnamon, ground cloves, and 1 cup of reserved chicken broth. Blend until smooth.
- In a large pot, heat a bit of oil over medium heat and pour in the blended mole sauce. Cook for about 10 minutes, stirring occasionally.
- Add the chopped dark chocolate to the pot and stir until melted and fully incorporated.
- Pour in the remaining chicken broth and bring the mixture to a light simmer. Allow it to cook for about 1 hour, stirring occasionally, until the sauce thickens and the flavors meld beautifully.
- Serve the rich mole sauce over the cooked chicken pieces, and enjoy with warm tortillas or rice.
Tips
- For a spicier version, add a few more chiles or include some chipotle chiles.
- Mole Poblano can be made ahead of time and refrigerated; the flavors develop even more as it sits.
- Serve with a side of Mexican rice and refried beans for a complete meal.