Traditional Mole

Name: Traditional Mole
Ingredients: 1 whole chicken cut apart; ½ teaspoon salt; 1 bay leaf; 4 dried ancho chilies stemmed and seeded; 6 dried cascabel chilies stemmed and seeded; 6 dried guajillo chilies stemmed and seeded; 1 dried chile de arbol stemmed and seeded; 2 Roma tomatoes roasted; 4 garlic cloves roasted; 7 tablespoons lard divided; 1 white onion sliced; 1 cup almonds; ½ cup peanuts; ½ cup pumpkin seeds; 4 tablespoons sesame seeds; 2 teaspoons ground coriander; 6 whole cloves; 2 teaspoons anise seeds; ¾ cup raisins; 1 cinnamon stick; 3 cups water; 2 con de pollo bouillon cubes; 4 tablespoons butter; 4 ounces dark chocolate

fromkentrollins.com kentrollins.com/mole

Howdy, folks! Thanks for stopping by the website. Mole - the sauce, not the animal - is a traditional sauce that has been made in Mexico for as long as history can remember. While there's no accent over the e, it's pronounced Mole-ay.I'm making this sauce the traditional way - mostly - so grab you a whole chicken and s

Ingredients

Instructions

Add the chicken to a large pot and cover with water over medium heat. Add the salt and bay leaf. Cook for about 45 minutes, or until tender.
Meanwhile, place the chilies in a large cast iron skillet and toast about 2 minutes per side over low heat. Remove and place in a medium saucepan and cover with water. Bring to a boil and cook for about 4 minutes, or until the chilies are tender. Strain and place in a blender. Reserve the broth.
To the blender add the tomato and garlic. Add ½ cup of the reserved broth and blend until smooth. Pour the contents into a large pot.
Return to the skillet and melt 1 tablespoon of lard. Stir in the onions and cook over medium-low heat, about 5 minutes, or until the onions brown. Remove from the skillet and place in the blender.
Return to the skillet and melt 2 tablespoons of lard. Add the almonds and peanuts and toast for about 2 minutes, stirring occasionally. Remove and place in a bowl.
Melt 1 tablespoon of lard and add the pumpkin seeds. Toast for about 2 minutes and place in the bowl with the peanuts and almonds.
Dry the skillet and add the sesame seeds. Toast until lightly golden and place in the bowl with the nuts. Add the coriander, cloves and anise seeds. Grind all the ingredients or place in a food processor and blend until smooth. Add the contents to the blender.
Return to the skillet and melt 2 tablespoons of lard. Add the raisins and cinnamon stick. Fry until the raisins plump up, about 2 minutes. Add the contents to the blender.
Add ½ cup of the reserved broth to the blender and blend until smooth. Pour the contents into the pot with the chili mixture.
Pour half of the contents of the pot back into the blender and blend again. Pour the contents into a bowl. Repeat. Pour the contents back into the large pot and place over medium heat.
Stir in 2 cups of water, con de pollo, butter and dark chocolate. Bring to a light boil. Reduce the heat and simmer for about 20 minutes, stirring occasionally. More water can be added to thin it down, if needed.
Place the chicken pieces in the mole and let it simmer for about 15 minutes. Remove the chicken from the sauce and plate. Pour over additional sauce and serve immediately.