Mole poblano

Mole Poblano

Ingredients:

Mole sauce:

2 dried ancho chilies, stemmed and seeded

2 dried Anaheim peppers, stemmed and seeded

2 dried chipotle peppers, stemmed and seeded

1/4 cup raisins

1/4 cup whole almonds

1/4 cup sesame seeds

2 pinches of ground cloves

1 tablespoon whole black peppercorns

2 pinches of cinnamon

1 tablespoon dry Mexican oregano

4 sprigs fresh thyme, leaves only

3 tablespoons extra-virgin olive oil

2 onions, sliced

3 cloves garlic, chopped

2 Serrano peppers, stemmed and seeded

6 plum tomatoes, chopped in 1/2

2 ounces bittersweet chocolate morsels or chopped chocolate

1 large chicken, cut into 10 pieces, cooked (save broth)

2 cups chicken stock

salt to taste

Directions:

For the mole:

In a cast iron skillet (comal) toast the Anaheim peppers, chipotle peppers, almonds, sesame seeds, pepper corns, oregano, thyme and set aside. In the same skillet add the olive oil on medium heat toast the onions, garlic, Serrano peppers and set aside. Then toast the tomatoes.

In a blender add all the toasted ingredients and the chocolate, ground clove, raisins and enough liquid to blend all the ingredients into a smooth sauce. As your blending the ingredients add more liquid as needed until everything is well blended, leaving no lumps.

Heat 3 tablespoons olive oil in a large deep sauce pan. Pour the mole and add the chicken, simmer for about 10 minutes on low heat. If mole thickens too much you can add more chicken broth until you get a good consistency. Season with salt to taste.

Serving suggestion:

Serve mole on a plate, with a piece of chicken a side of white rice. Don't forget your warm tortillas. Garnish with toasted sesame seeds, and cilantro.

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Mole Poblano