Mole Negro With Chicken And Pork Recipe

Name: Mole Negro With Chicken And Pork
Prep time: 60 min
Cook time: 270 min
Total time: 330 min
Yield: Serves 1 or more
Ingredients: 1/4 cup sesame seeds; 5 tablespoons vegetable oil; 1.5 lbs boneless, skinless chicken thighs; 1 lb pork ribs; 2 ripe plantains; 1/2 cup unsalted peanuts; 1/4 cup slivered almonds; 1/4 cup raisins; 2 tablespoons brown sugar; 3 cups chicken broth; 4 corn tortillas; 1 cinnamon stick (about 2 inches); 2 Maria cookies, crumbled; Bread; 1 ounce semi-sweet chocolate; 1/4 cup pine nuts; 8 dried ancho chiles, stemmed and seeded; 4 dried mulato chiles, stemmed and seeded; 4 dried pasilla chiles, stemmed and seeded; boiling water (to cover chiles); warm tortillas (for serving)

Experience the rich, complex flavors of authentic Mexican Mole Negro with this Chicago Tribune-adapted recipe, inspired by Petra Gutierrez de Romero's family stall in La Merced Market. This labor of love, steeped in 30 years of market expertise and 17 years of culinary experience, features tender chicken and pork slow-cooked in a deeply flavorful sauce. Even if you can't find every chile variety, the resulting mole is still incredibly rewarding—a testament to the accessibility of dried chiles today. Serve with warm tortillas for an unforgettable culinary journey.

Prep Time 60 mins

Cook Time 270 mins

Calories 970.8 kcal

Protein 117g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mole Negro With Chicken And Pork

1/4 cup sesame seeds
5 tablespoons vegetable oil
1.5 lbs boneless, skinless chicken thighs
1 lb pork ribs
2 ripe plantains
1/2 cup unsalted peanuts
1/4 cup slivered almonds
1/4 cup raisins
2 tablespoons brown sugar
3 cups chicken broth
4 corn tortillas
1 cinnamon stick (about 2 inches)
2 Maria cookies, crumbled
Bread
1 ounce semi-sweet chocolate
1/4 cup pine nuts
8 dried ancho chiles, stemmed and seeded
4 dried mulato chiles, stemmed and seeded
4 dried pasilla chiles, stemmed and seeded
boiling water (to cover chiles)
warm tortillas (for serving)

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How to Make Mole Negro With Chicken And Pork

Heat a large dry skillet over low heat. Add 1/4 cup sesame seeds and cook until fragrant, about 3 minutes. Transfer to a small bowl, cover, and set aside.
Heat 2 tablespoons vegetable oil in the same skillet over medium-high heat. Add 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces. Cook, turning occasionally, until golden brown, about 3 minutes per side. Transfer to a platter.
Add 1 lb pork ribs to the skillet. Cook, turning, until browned, about 3 minutes per side. Transfer to the platter.
Add 3 tablespoons vegetable oil to the skillet. Add 2 ripe plantains, peeled and sliced. Cook, turning often, until golden, about 3 minutes. Transfer with a slotted spoon to a large bowl. Set aside.
Repeat the cooking process separately for: 1/2 cup unsalted peanuts, 1/4 cup slivered almonds, 1/4 cup raisins, and 2 tablespoons brown sugar. Add more oil as needed.
Stir the plantain, peanut, almond, raisin, and brown sugar mixture together.
Puree half of the mixture in a blender with 1/2 cup chicken broth. Pour through a fine-mesh strainer, reserving the liquid.
Repeat with the remaining half of the mixture and another 1/2 cup chicken broth. Reserve the liquid.
In a clean blender, combine 4 corn tortillas, 1 cinnamon stick (about 2 inches), 2 Maria cookies, crumbled, 1 ounce semi-sweet chocolate, and 1/4 cup pine nuts. Process until crumbly. Set aside.
Heat a small skillet over medium-high heat. Add 8 ancho chiles, stemmed and seeded. Cook, stirring, until fragrant, about 2 minutes. Transfer to a medium bowl.
Repeat with 4 mulato chiles and 4 pasilla chiles, stemmed and seeded.
Pour boiling water over the cooked chiles to cover. Set aside for 30 minutes.
After soaking, puree the chiles in a blender. Pour through a fine-mesh strainer into a Dutch oven. Discard solids.
Add 2 cups chicken broth to the Dutch oven. Bring to a boil over high heat, then reduce heat to a simmer.
Add the chicken, pork, plantain-nut mixture, and tortilla mixture to the Dutch oven. Simmer until pork is tender, about 2 hours.
Set aside to cool for 20 minutes.
Remove the meat, shred with a fork, and stir back into the sauce.
Pour into a serving bowl or platter. Garnish with reserved sesame seeds and serve with warm tortillas.