Simple Mole Poblano

Simple Mole Poblano is a traditional Mexican recipe for a classic stew of chicken cooked in a mix of chillies, chicken stock, spices, plums and chocolate until rich and thick that's typically served with rice. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Simple Mole Poblano.

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Additional Time:

(+20 minutes soaking)

Serves:

Rating:

Tags : Chilli Recipes Chicken Recipes Fowl Recipes Vegetable Recipes Mexico Recipes

This is a simplified version of the classic Mexican Mole that does away with the typical (and hard to find) South American ingredients of the original.

Ingredients:

3 ancho chillies
3 pasilla chillies
3 mulato chillies
1 onion, finely chopped
3 garlic cloves, crushed
30g almonds, toasted
30g sesame seeds, toasted
1 tsp ground coriander
6 large, ripe, tomatoes, blanched, peeled, de-seeded and chopped
60g raisins
60g dark chocolate (at least 70% cocoa content)
150ml chicken stock
1 tsp ground cinnamon
lard for frying
1.8kg chicken pieces
black pepper, to taste

Method:

De-stem and de-seed the chillies then toast in a dry frying pan for a few minutes, stirring frequently. Transfer to the chicken stock and allow to re-hydrate for 20 minutes. After this time remove the chillies from the stock and place in a blender along with the onion, garlic, almonds, sesame seeds, spices and a few twists of black pepper and render to a smooth paste.

Melt the chocolate in a bain-marie (double boiler) then add a little lard to a frying pan and use this to fry the raisins until they puff up. Remove and set aside then add a little more lard to the pan. Fry the chilli paste in the lard for a few minutes then stir-in the chicken stock then add the tomatoes and raisins. Bring to a boil, reduce to a simmer and cook for about 15 minutes, our until the sauce begins to thicken then add the chocolate.

Meanwhile fry the chicken in a large frying pan until browned on all sides. Transfer to an oven-proof dish (or a casserole dish), cover with the sauce and place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about 35 minutes.

Serve immediately with plain boiled rice.