Mole Poblano de Pollo or de Guajolote

Ingredients

U.S. Metric Ingredients
15 15 Mulato chiles (see Note)
oz 45 g Sesame seeds
4 oz 125 g Almonds
3 3 Tortillas
6 oz 175 g Lard or rendered chicken, turkey, or pork fat
¼ tsp 1 mL Ground cloves
½ tsp 2 mL Cinnamon
½ tsp 2 mL Black pepper
¼ tsp 1 mL Ground coriander
8 oz 225 g Tomatoes, canned or fresh
4 4 Garlic cloves, chopped
1 oz 30 g Bitter (unsweetened) chocolate, grated or broken into pieces
10–14 lb 4.5–6.5 kg Chicken (pollo) or turkey (guajolote), disjointed
6 oz 175 g Onion, chopped
2 oz 60 g Carrot, chopped
1 1 Garlic clove
8 8 Peppercorns
4 tsp 20 mL Salt
as needed as needed Water
as needed as needed Lard
to taste to taste Salt

Method

Procedure

  1. Remove and discard the seeds and stem ends of the chiles. Grind the chiles to a powder.
  2. Grind the sesame seeds in a spice grinder or with a mortar and pestle. Set them aside and grind the almonds in the same way.
  3. Fry the tortillas in the fat about 30 seconds. Drain and reserve the fat for step 6. Break the tortillas into pieces.
  4. Put the ground sesame, ground almonds, tortillas, cloves, cinnamon, pepper, and coriander into the container of a blender.
  5. Peel the tomatoes if they are fresh. Add the tomatoes and the garlic to the blender. Blend to a smooth purée. If the mixture is too thick to blend, add a Little chicken or turkey broth or water.
  6. Heat the reserved fat from step 3 in a saucepot over moderate heat. Add the powdered chiles and cook about 30 seconds. Be careful not to let the chile powder burn.
  7. Add the purée from the blender. Cook 5 minutes, stirring constantly. The mixture will be very thick.
  8. Add the chocolate. Stir constantly until the chocolate is completely blended in. The sauce may be prepared to this point 1–2 days ahead of time and held in the refrigerator.
  9. Put the poultry, onion, carrot, garlic, peppercorns, and salt in a large pot. Add water to cover.
  10. Simmer until the poultry is tender.
  11. Remove the poultry from the broth and set aside to keep warm.
  12. Strain the broth. Measure 3 pt (1.5 L) broth and stir it into the chile sauce base. Simmer slowly 30–45 minutes, or until the flavors are blended and the mixture has the consistency of a light sauce. (Reserve the remaining broth for another use.)
  13. Heat the lard in a sauté pan and brown the cooked poultry pieces lightly. (This step is optional.)
  14. Add the poultry to the sauce and simmer a few minutes until quite hot.
  15. Adjust the seasoning with salt, if necessary, and serve.

Per serving: Calories, 510; Protein, 38 g; Fat, 36 g (63% cal.); Cholesterol, 120 mg; Carbohydrates, 9 g; Fiber, 4 g; Sodium, 420 mg.

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