Chicken in Mole, Puebla Style

Chicken in Mole, Puebla Style
Photo by www.epicurious.com

Ingredients

  • Makes 9 cups.9 mulato chiles*
  • 5 whole cloves
  • 2 tablespoons sesame seeds, toasted, for garnish
  • white rice
  • 7 pasilla chiles*
  • 6 ancho chiles*
  • 1 tablespoon seeds from the chiles, toasted
  • + 17 more ingredients
    • ½ teaspoon anise seeds, toasted
    • ¼ teaspoon coriander seeds, toasted
    • 8 tablespoons sesame seeds, toasted
    • 4 garlic cloves, roasted
    • 3 tablespoons raisins
    • 6 to 7 cups reserved chicken broth as needed
    • 4 pounds chicken pieces, skin on
    • Sea salt and ground black pepper to taste
    • 1 cup plus 9 tablespoons vegetable oil or lard plus additional as needed
    • 4 or 5 tomatillos,** husked and cooked until soft
    • 20 whole black peppercorns
    • 1-inch piece of a Mexican cinnamon stick***
    • 20 whole almonds, blanched
    • ¼ cup pumpkin seeds****
    • 2 corn tortillas, torn into pieces
    • 3 stale French rolls, cut into 1-inch slices
    • 1 ½ ounces Mexican chocolate, chopped

1. 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. 2. Prepare the Mole Poblano. Clean the chiles by removing stems, veins, and seeds; reserve 1 tablespoon of the seeds. He...

View full recipe at SpringPad

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