Chicken Mole with Four Chiles

Chicken Mole with Four Chiles

Recipe by Ty from allrecipes.com

Dinner 3 Hr.

Ingredients

8

8 servings

  • 4 dried mulato chiles
  • 4 dried ancho chiles
  • 4 dried guajillo chiles
  • 4 dried pasilla chilies
  • 2 teaspoons lard, or more as needed
  • 1 large onion, peeled and chopped
  • 4 cloves garlic, chopped
  • 1 (7 inch) flour tortilla
  • 2 (5 inch) corn tortillas
  • 1 plantain, peeled and chopped
  • ½ cup almonds
  • ½ cup peanuts
  • ⅛ cup sesame seeds
  • 1 (14 ounce) can whole peeled tomatoes
  • 1 tablet of Mexican chocolate, such as Abuelita or Ibarra
  • 1 whole chicken

Instructions

  • Remove the stems, veins and seeds from the chiles (you might want to wear gloves when you do this). Heat the lard in a heavy skillet over medium heat. Add the chiles, and cook and stir until the chiles are fragrant, about 1 minute, being careful not to burn them. Remove the chiles and place them in a large bowl.
  • Stir in the onion and garlic, and cook until the onion is soft and translucent, about 5 minutes. Remove and add to the bowl with the chiles.
  • Break the flour and corn tortillas into pieces, and add them to the skillet. Toast on both sides, turning often, until golden brown, about 3 minutes. Remove; add to the bowl.
  • If needed, melt a small amount of additional lard in the skillet. Add the plantain pieces to the skillet, and cook and stir until lightly browned, about 5 minutes. Remove plantain; add to the bowl.
  • Stir the almonds and peanuts into the skillet, and cook and stir until fragrant, about 1 minute. Sprinkle in the sesame seeds and continue cooking until sesame seeds are lightly browned, 15-30 seconds. Remove; add to the bowl.
  • Warm the tomatoes over medium heat in the skillet until heated through, about 5 minutes. Remove from heat. Break the chocolate into chunks and stir into the tomatoes until melted. Pour the chocolate and tomato mixture into the bowl with the chile mixture; stir to combine.
  • Working in small batches, puree the mixture in a blender until smooth, adding a small amount of water if needed to make a smooth sauce.
  • Place the chicken into a large Dutch oven; pour the sauce over the chicken. Cover and simmer over medium low heat until the chicken falls off the bone, 2-3 hours.

Nutritional Facts

Per 8 servings

  • Calories: 536
  • Carbohydrate: 36g
  • Fat: 31g
  • Fiber: 7g
  • Protein: 32g
  • Sugar: 14g

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