Pollo Mole Poblano Recipes

MOLE POBLANO

Steps:

• For the Lomo Saltado:
• Melt a little lard in a large saucepan over medium heat. Add the halved onions and the 8 garlic cloves and cook until lightly browned. Remove from the pan and discard the onion. Reserve the garlic. In the infused lard, fry the roasted onions, roasted garlic, roasted tomatoes and tomatillos. Reserve.
• In another large skillet, add the sesame seeds, almonds, peanuts, raisins, prunes, plantains, coriander seeds, star anise and cinnamon, and toast until aromatic. Set aside.
• In a blender add the reserved garlic, the onion mixture, the nut mixture, croissants, tortilla pieces and the 1 1/2 quarts of chicken stock. Puree until a smooth mole forms. Transfer mole mixture to a large stock pot.
• Seed and devein the mulattos, anchos, pasillas and chipotles. Coat a large fry pan with lard. Add the chiles and saute until soft. Add the chiles to a blender and puree, then strain into the pot with the mole. Put the pot over low heat and add the chocolate and the sugar, stirring constantly. Stir in the remaining chicken stock, a little at a time, until the desired thickness of the mole is reached.

POLLO MOLE POBLANO

Steps:

• In a medium bowl place the red chile powder, sesame seeds, almonds, crushed tortilla, raisins, garlic, anise seeds, cinnamon, cloves, coriander, tomatoes, salt, peppercorns, and 2 cups of the chicken stock. Mix the ingredients together and pour them into a blender. Puree the mixture until it is a thick paste.
• Place the other 3 cups of chicken stock in a medium large sauce pan and heat it. While stirring constantly, gradually add the blended paste. Bring the sauce to a boil. Reduce the heat and add the chocolate. Simmer the sauce until the chocolate has melted and a thick gravy is formed.
• In a large saucepan, half filled with boiling water, place the chicken. Reduce the heat, cover and simmer the chicken for 15 minutes. Broil the chicken 5-10 minutes on each side or until it is nicely browned. Serve it with the sauce.

POLLO CON MOLE POBLANO - CHICKEN IN MOLE SAUCE

Steps:

• Heat a shallow layer of oil in a very large skillet, or use two skillets.
• Brown chicken in oil on both sides; add water to cover and simmer 30 minutes.
• While chicken is cooking, make the sauce by placing all remaining ingredients (except bay leaf) in a blender and processing until smooth.
• When chicken is done, drain broth and reserve.
• Add 1 to 1 1/2 cup of broth to sauce.
• Blend, pour over chicken in skillet, add bay leaf, and cook on low heat for 35 more minutes.

MOLE POBLANO CON POLLO

Steps:

• Make the sauce first.
• Melt half the lard in a large saucepan. Cook the chilies, onion and garlic for 5 minutes
• Add the sesame seeds, fennel seeds, coriander seeds, almonds, peanuts and peppercorns.
• Cook for 10 minutes.
• Process the mixture in a food processor, adding a small amount of chicken stock to make a smooth paste.
• Melt the remaining lard in the pan and cook the tomatoes.
• Add tortilla, ground cinnamon, cloves, chili powder, raisins, salt and pumpkin seeds.
• Cook for 5 minutes.
• Add this mixture to the bowl of the food processor, and process until smooth.
• Add more chicken stock if required. (The mole paste should be quite thick now).
• Return all the processed mixture to the pan and simmer, uncovered, for 45 minutes.
• Add the chocolate and allow it to melt, stirring all the time.
• Add the vinegar and the remaining chicken stock. (The sauce should now be very thick).
• At this point check the seasoning.
• If the mole sauce is not spicy enough add more chili powder.
• The taste will be raw.
• When the sauce has cooled store in the refrigerator.
• Leave for 24 - 48 hours.
• Pour (spoon) about a quarter of the sauce into the bottom of a large saucepan.
• Add the chicken and cover with remaining sauce.
• Warm gently.
• Serve the chicken masked with the sauce sprinkled with toasted sesame seeds.

POLLO EN MOLE (CHICKEN IN MOLE SAUCE)

Steps:

• Wash chicken and cut into large chunks.
• Place in a pot with enough water to cover the chicken and bring to a boil.
• Reduce heat and simmer on medium for about 15 minutes.
• Remove all of the broth and add back 1 cup of that broth to the pot.
• Mix together the peanut butter, chocolate syrup, chili powder, tomato sauce, cloves, cinnamon, paprika and salt in a bowl and then add to the pot. Mix well.
• Bring to a boil, then reduce heat to medium and cook for about 30 minutes.
• Serve with warm tortillas.

CHICKEN IN MOLE, PUEBLA STYLE

Steps:

• In a large stock pot, parboil the chicken in water seasoned with salt and pepper to taste. Drain, reserving cooking broth, and refrigerate until ready to assemble the dish.
• Prepare the Mole Poblano. Clean the chiles by removing stems, veins, and seeds; reserve 1 tablespoon of the seeds. Heat 1/2 cup of the oil in a heavy skillet until it shimmers. Fry the chiles until crisp, about 10 to 15 seconds, turning once; make sure they do not burn. Drain on paper towels. Put the chiles in a nonreactive bowl, cover with hot water, and set aside for 30 minutes. Drain the chiles, reserving the soaking water. Puree the chiles in a blender with enough of the soaking water to make a smooth paste. It may be necessary to scrape down the sides and blend several times to obtain a smooth paste. In a heavy Dutch oven heat an additional 1/2 cup oil over medium heat and add the chile puree (be careful - it will splatter). Cook for about 15 minutes, stirring often. Remove from heat and set aside.
• Puree the tomatillos in a blender. In a coffee or spice grinder, grind the cloves, peppercorns, cinnamon, and toasted seeds. Add the seed mixture and the garlic to the pureed tomatillos and blend until smooth. Set aside.
• Heat 6 tablespoons of the oil in a heavy frying pan. Fry each of the following ingredients and then remove with a slotted spoon: the raisins until they puff up; the almonds to a golden brown; the pumpkin seeds until they pop. If necessary, add enough oil to make 4 tablespoons and fry the tortilla pieces and bread slices until golden brown, about 15 seconds per side; remove from the skillet with a slotted spoon. Add raisins, almonds, pumpkins seeds, tortillas, and bread to the tomatillo puree and blend, using 1 to 2 cups of the reserved chicken broth, as needed, to make a smooth sauce. This may have to be done in batches. In a heavy Dutch oven, heat 3 tablespoons of the oil over medium heat. Add the chile puree, the tomatillo puree, and the Mexican chocolate (be careful - it will splatter). Cook over medium heat for about 15 minutes, stirring often. Add the remaining 5 cups of chicken broth, cook over low heat for an additional 45 minutes, stirring often enough to prevent the mixture from scorching on the bottom. During the last 15 minutes of cooking time, add the parboiled chicken and heat through. Garnish with toasted sesame seeds and serve with white rice.