Ingrédients pour Mole Poblano Con Pollo
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 cup lard
- Green Chili
- 1 large onion, chopped
- Garlic Cloves
- 1/4 cup sesame seeds
- Fennel Seed
- 1 tablespoon coriander seeds
- 1/2 cup raw almonds
- 1/2 cup raw peanuts
- Black Peppercorns
- 1 1/2 cups chicken broth
- Chopped Tomatoes
- Corn Tortilla
- 1 teaspoon ground cinnamon
- Whole Cloves
- 2 tablespoons chili powder
- 1/4 cup raisins
- 1 teaspoon salt (plus more to taste)
- 1/4 cup pumpkin seeds
- Unsweetened Chocolate
- Malt Vinegar
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Comment préparer Mole Poblano Con Pollo
- **Prepare the Mole Sauce:** In a large saucepan, melt 1/2 cup lard over medium heat.
- Add 1 large onion, 4 cloves garlic, and 10 guajillo chiles (stems removed and deseeded), and cook for 5 minutes, until softened.
- Stir in 1/4 cup sesame seeds, 1 tablespoon fennel seeds, 1 tablespoon coriander seeds, 1/2 cup raw almonds, 1/2 cup raw peanuts, and 1 teaspoon black peppercorns. Cook for 10 minutes, stirring frequently.
- Transfer the mixture to a food processor. Add 1/2 cup chicken broth, processing until completely smooth. Add more broth as needed to reach desired consistency.
- In the same saucepan, melt the remaining 1/2 cup lard. Add 2 lbs ripe tomatoes, roughly chopped, and cook until softened, about 5 minutes.
- Add 2 large corn tortillas (roughly torn), 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 2 tablespoons chili powder, 1/4 cup raisins, 1 teaspoon salt, and 1/4 cup pumpkin seeds. Cook for 5 minutes.
- Add the tomato mixture to the food processor with the chili paste and blend until smooth. Add more chicken broth if needed to reach desired consistency.
- Return the mole sauce to the saucepan and simmer uncovered for 45 minutes, stirring occasionally.
- Stir in 4 ounces bittersweet chocolate, cooking until melted and smooth.
- Add 2 tablespoons of white vinegar and 1 cup chicken broth. Season with salt to taste. If you desire a spicier mole, add more chili powder to taste.
- **Note:** The mole sauce may taste slightly raw before cooling. This is normal.
- Cool the mole sauce completely. Cover and refrigerate for 24-48 hours to allow flavors to meld. The longer it rests, the better it tastes!
- **Prepare the Chicken:** Pour 1/4 of the mole sauce into a large saucepan. Add 2 lbs boneless, skinless chicken breasts or thighs and coat with the sauce.
- Add the remaining mole sauce and warm the chicken through on low heat, stirring occasionally until heated and well coated (approximately 20 minutes). Do not boil.
- **Serve:** Garnish with toasted sesame seeds and serve immediately with your favorite side dishes, like arroz blanco (white rice).
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
30g
Fat
46g
Carbs
5g
