Mole Poblano con Pollo
This hearty recipe can be made both vegetarian and non-vegetarian for a meal everyone can enjoy.
To Toast
To Grind
To Fry
To Soak
For Chicken
  • 8pieces Cooked Chicken(cook with 6 cups water, 2 carrots, 1⁄2 onion, 2 garlic cloves, 2 celery stalks, kosher salt to taste. Reserve the broth.)
  1. Remove the stems and seeds from the dry chiles.
  2. Separate 2 tablespoons of the chile seeds.
  3. Toast two sides of the chiles in a skillet (hot, no oil) three at a time, being sure not to burn (5-10 seconds).
  4. Place them in a large mixing bowl and add the hot chicken broth to soften.
  5. Toast the chile seeds; continue with toasting almonds, peanuts, and sesame seeds; place them in the broth.
  6. In the same skillet, one ingredient at a time, toast cumin seeds, anise seeds, all spice, cloves, and peppercorns. Grind all together in a small bowl.
  1. Grind all toasted spices with canela, oregano, thyme, and salt in a molcajete, or a mortar, and mix with the chicken broth.
  1. In a large skillet, heat the manteca, or frying oil, until smoking.
  2. Once ready, add plantains and sauté until golden brown; stir a bit and use a slotted spoon to transfer them to the hot broth bowl.
  3. Add onion to the oil and fry until translucent.
  4. Add garlic, tortillas, and bread, one at a time; sauté until tender and mix with the broth.
  5. Add roasted tomatoes (skinned and chopped), raisins, and Mexican chocolate, to the broth (enough to cover all ingredients) and soak for 10 minutes or until the chiles are soft.
  1. Place all soaked ingredients in blender or food processor, and blend until well incorporated and texture is smooth.
  2. Add the blended mole sauce to a large pot, bring to a boil, and reduce heat to a simmer, stirring almost constantly for at least 2 hours, or until the sauce reduces and is darkened and thickened.
  3. If it gets too thick, thin it out a bit with water or stock.
  4. Taste and add salt if needed.
  5. Serve over the warm chicken pieces and garnish with toasted sesame seeds.
  6. Top with 1⁄2 slivered white onion, mixed with the juice of 2 limes, 1 tablespoon white vinegar, a pinch of salt, and 1-2 thinly sliced serrano chiles.
  7. For vegetarians: Use vegetable stock and serve sauce over tortillas for enchiladas, chilaquiles, or with huevos rancheros. You can freeze the sauce for later use. Defrost and then reheat slowly in sauté pan over low heat before using.