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LOCATION: Recipes >> Mexican >> Mole Poblano 06

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MOLE POBLANO DE POLLO
Yield: 4 servings

4 chiles mulatos
2 chiles anchos
3 chiles pasillas
1/4 c shortening (lard if you're being traditional)
warm water to cover

4 pound chicken
4 T shortening (or lard)
1 sm carrot; sliced
1 sm onion; sliced
1 garlic clove; peeled
1 T salt
3 peppercorns
water to cover

1/2 c water
1/4 c shortening (or lard)
1/4 c tomatillos; drained
2 cloves
5 peppercorns
1/2-inch cinnamon stick
1/8 ts cilantro seeds and
1/8 ts aniseed, toasted together
1/2 T reserved chili seeds, toasted separately
3 T sesame seeds, toasted
2 garlic cloves, toasted
3 T shortening
1 T raisins
10 almonds, unblanched
1 oz pumpkin seeds
1 stale corn tortilla
3 croutons stale French bread
1 oz Mexican chocolate
2 c chicken stock

The day before, slit the chiles open with a knife and remove the
seeds and veins, reserving at least 1/2 tablespoon of the seeds.
Heat the shortening and quickly fry the chiles on both sides. Take
care that they do not burn, and be careful how you inhale the fumes,
unless you want a seared windpipe. Put the chiles into a bowl,
cover them with water, and leave them to stand overnight.

Preheat the oven to 325 F. Cut the chicken into serving pieces.
Set the giblets aside. Melt 3 tablespoons lard and brown the
chicken pieces well. Drain off the excess fat. Cover the pan and
braise the chicken in the oven, without liquid, until it is
tender---40 to 60 minutes, depending on toughness. Put the giblets
into the pan with the rest of the ingredients. Cover them with
water and bring them to a boil. Lower the flame and simmer for
1-1/4 to 1-1/2 hours. Strain the broth and set it aside.

When the chicken is cooked, pour off the juices in the pan and set
them aside to cool, then skim off the fat and add them to the giblet
broth. Set it aside. Blend the chiles with the water until
smooth---you may have to do them in two or three lots but try not
to add more water. Melt the shortening, and when it is hot but
not smoking, cook the chili puree over a medium flame for about 10
minutes, stirring it all the time. Keep a lid handy, as it will
splatter about. Set it aside. Put the tomatillos in a blender or
food processor.

Put the spices into a spice grinder and add the toasted, cooled
seeds, reserving 2 tablespoons of the sesame seeds for later use.
Grind the spices and seeds finely and transfer them to the blender
jar. Add the toasted garlic to the blender jar.

Melt three tablespoons of shortening in the frying pan and fry the
raisins briefly, just until they puff up, and transfer them with
a slotted spoon to the blender jar. In the same pan fry the almonds,
stirring them all the time, until they are well browned. Remove
with a slotted spoon and crush them a little before adding them to
the blender jar. In the same pan fry the pumpkin seeds lightly,
but have a lid handy, as they pop about explosively. Remove with
a slotted spoon and add to the blender. In the same pan fry the
tortilla until very crisp. Remove with a slotted spoon and crush
it a little before adding it to the blender. In the same pan fry
the bread until crisp, then remove with a slotted spoon and crush.
Add it to the blender jar. Blend all the ingredients together
until they form a smooth paste. If it is absolutely necessary to
add some liquid to blend it effectively, then add a little chicken
broth.

Add the blended mixture to the chile sauce and cook over a brisk
flame for about five minutes, stirring the mixture constantly.
Break the chocolate into small pieces and add it to the mixture.
Continue cooking the _mole_ for about 10 minutes more, stirring it
all the time so it does not stick. Add the broth and continue
cooking the _mole_ for a minimum of 40 minutes. Add salt as
necessary, then add the chicken pieces and heat them through.
Serve individually, sprinkled with some of the reserved toasted
sesame seeds.

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