Mole Poblano

Method

1. 1

   Toast and soak the chiles — Toast the dried chiles in a dry skillet for 1-2 minutes per side until fragrant, then soak in hot water for 10 minutes to soften.

   ⏱10 min
2. 2
   • vegetable oil 3 tbsp
   • salt to taste

   Brown the chicken — Season the chicken pieces with salt and brown them in the oil in a large pot, then remove and set aside.

3. 3
   • onion 1
   • garlic 4
   • tomato 2
   • almonds 50 g
   • raisins 30 g
   • ground cinnamon 1 tsp
   • ground coriander 1 tsp
   • wheat tortilla 1

   Blend the mole paste — Blend the softened chiles, onion, garlic, tomato, almonds, raisins, torn tortilla, cinnamon, and coriander with a little soaking liquid into a smooth paste.

4. 4

   Fry the paste — Fry the paste in the same pot for 8-10 minutes, stirring often, until darkened and thickened.

   ⏱10 min
5. 5
   • mexican chocolate 50 g
   • chicken stock 1 l

   Simmer the mole — Return the chicken to the pot, add the chicken stock, and stir in the mexican chocolate. Simmer for 30 minutes until the chicken is tender and the sauce is rich and glossy.

   ⏱30 min