Mole Poblano
19 ingredients
11 steps
Ingredients
- 2 cut-up chickens, boiled (more chicken may be used)
- 1 (8 oz.) pkg. chili Pasilla
- 6 California chilies
- 1 (4 oz.) pkg. sesame seed
- 1 (5 oz.) pkg. almonds
- 1/2 c. dry peeled peanuts
- 1 tomato
- 1 medium onion, thinly sliced
- 3/4 c. oil
- 1 tsp. sugar
- 1/2 c. dry peeled pumpkin seeds
- 1 tsp. cinnamon
- 1 tsp. ground cumin seed
- 1/2 tsp. pepper
- 3 cloves garlic
- 3 laurel leaves
- 1/2 bar Ibarra chocolate
- 2 bananas
- 1 loaf French bread, cut in 8 thick slices
Directions
-
1Remove cooked chicken from broth and set aside, keeping chicken warm.
-
2Reserve broth.
-
3Slice chilies open and remove seeds.
-
4Toast chilies in a preheated oven, just enough not to burn.
-
5Toast bread on griddle of stove, just enough to brown.
-
6In frying pan, fry sesame seed in 1/4 cup oil.
-
7Remove seed and set aside.
-
8Add 1/4 cup oil to pan and fry onion until tender.
-
9Set aside.
-
10Toast tomato on griddle, then peel off skin.
-
11Be sure to follow instructions carefully to have a good tasting mole.
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