Mole Poblano de Pollo or de Guajolote

Portions: 16

Portion size: 3 floz (90 mL)

1 sauce

chicken or turkey quantity variable

U.S.

Metric

Ingredients

I

Procedure

15

15

Mulato chiles (see note)

l.

Remove and discard the seeds and stem ends of the chiles.

112 oz

45 g

Sesame seeds

Grind the chiles to a powder.

4 oz

125 g

Almonds

2.

Grind the sesame seeds in a spice grinder or with a mortar and

3

3

Tortillas

pestle. Set them aside and grind the almonds in the same way.

6 oz

175 g

Lard, or rendered chicken fat, turkey fat, or pork fat

S.

Fry the tortillas in the fat for about 30 seconds. Drain and reserve the fat for step 6. Break the tortillas into pieces.

14 tsp

1 mL

Ground cloves

4.

Put the ground sesame, ground almonds, tortillas, cloves, cin

12 tsp

2 mL

Cinnamon

namon, pepper, and coriander into the container of a blender.

12 tsp

2 mL

Black pepper

S.

Peel the tomatoes if they are fresh. Add the tomatoes and the

12 tsp

1 mL

Ground coriander

garlic to the blender. Blend to a smooth purée. If the mixture is

8 oz

225 g

Tomatoes, canned or fresh

too thick to blend, add a little chicken or turkey broth or water.

4

4

Garlic cloves, chopped

6.

Heat the reserved fat from step 3 in a saucepot over moderate

1 oz

30 g

Bitter (unsweetened)

heat. Add the powdered chiles and cook for about 30 seconds.

chocolate, grated or

Be careful not to let it burn.

broken into pieces

7. S.

Add the purée from the blender. Cook 5 minutes, stirring constantly. The mixture will be very thick.

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.

10-14 lb

4.5-6.5 kg

Chicken (pollo) or turkey (guajolote), disjointed

9.

Put the poultry, onion, carrot, garlic, peppercorns, and salt in a large pot. Add enough water to cover.

6 oz

175 g

Onion, chopped

1O.

Simmer until the poultry is tender.

2 oz

60 g

Carrot, chopped

ll.

Remove the poultry from the broth and set aside to keep warm.

1

1

Garlic clove

l2.

Strain the broth. Measure 3 pt (1.5 L) broth and stir it into the

8

8

Peppercorns

chile sauce base. Simmer slowly for 30-45 minutes, until the

4 tsp

20 mL

Salt

flavors have blended and the mixture has the consistency of a

as needed

as needed

Water

light sauce. (Reserve the remaining broth for another use.)

as needed

as needed

Lard

lS.

Heat the lard in a sauté pan and brown the cooked poultry

to taste

to taste

Salt

l4.

pieces lightly. (This step is optional.)

Add the poultry to the sauce and simmer a few minutes until

Per serving:

quite hot.

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

15.

Adjust the seasoning with salt, if necessary, and serve.

Note: Instead of mulato chile peppers, you may use ancho or pasilla chiles or a mixture of different kinds. If none of these is available, you may substitute about 1 cup (125 g) chili powder.

Note: Instead of mulato chile peppers, you may use ancho or pasilla chiles or a mixture of different kinds. If none of these is available, you may substitute about 1 cup (125 g) chili powder.

MOLE POBLANO

Internationally, the most common examples of Mexican cooking—enchiladas, burritos, tacos, and tamales—represent only a small part of the varied cooking styles of Mexico. Beyond these few dishes, mole poblano is one of the few dishes widely known outside its home.

The Spanish word salsa means, literally, "sauce," and includes a wide variety of cooked and uncooked sauces and condiments. In Mexican cuisine, a mole (mo-lay) is a more specific kind of sauce, one that is cooked, contains chiles in addition to spices, and is usually thickened with corn, ground seeds, or nuts. It is a more complex preparation than most salsas. The best-known mole, mole poblano, meaning mole from the town of Puebla, contains bitter chocolate in addition to its other seasonings.

Mole does not mean chocolate sauce, and simply putting chocolate in a sauce does not make it a mole. In addition, many moles contain no chocolate.

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