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.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
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.
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.
Click on the image, above to submit to Pinterest.