Mole Poblano
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The Tale of Mole Poblano
Story updated
Mole poblano is often linked to a legend about nuns at Puebla's Santa Rosa convent improvising a complex sauce for a visiting bishop, though the story is more folklore than documented fact. What's clearer is that mole blends pre-Hispanic chile and seed traditions with Old World ingredients like chocolate and spices.
Ingredients
Scale:· 8 servings
- 6 dried ancho chiles, seeded
- 4 dried mulato chiles, seeded
- 2 dried pasilla chiles, seeded
- 1/4 cup sesame seeds, plus extra for garnish
- 1/4 cup raisins
- 1/4 cup almonds
- 1 corn tortilla, torn
- 1 slice bread, torn
- 2 tomatoes, roasted
- 1 onion, roasted
- 3 cloves garlic, roasted
- 2 oz Mexican chocolate, chopped
- 4 cups chicken stock
- 1 whole chicken, cut into pieces, cooked
Instructions
- 1Toast the dried chiles in a dry skillet until fragrant, then soak in hot water 20 minutes.
- 2Toast sesame seeds, raisins, and almonds separately until golden.
- 3Blend the softened chiles, toasted nuts and seeds, tortilla, bread, tomatoes, onion, and garlic with some chicken stock until smooth.
- 4Fry the paste in a large pot for 10 minutes, stirring constantly to prevent sticking.
- 5Stir in remaining chicken stock and chocolate, and simmer 45-60 minutes, stirring occasionally, until deep and glossy.
- 6Add the cooked chicken pieces and simmer 15 more minutes to heat through.
- 7Garnish with extra sesame seeds and serve with rice and warm tortillas.
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