MOLE NEGRO WITH CHICKEN AND PORK
This sauce recipe from the Chicago Tribune is adapted from Petra Gutierrez de Romero, whose family operates a stall in La Merced market, selling chilies and other dried goods. She has worked in the market for 30 years, and also worked as a cook for 17 years. Serve this with warm tortillas. If you can't find all the varieties of the chiles, then use what you have but it is wonderful how much more available various dried chiles are than they were in the past. This is labor intensive, but it will be a labor of love--the dish is truly worth the effort.
Provided by Chef Kate
Categories Chicken
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat a large dry skillet over low heat; cook the sesame seeds until they are fragrant, about 3 minutes; transfer to a small bowl, cover and set aside.
- Heat 2 tablespoons of the oil in the skillet over medium-high heat; add the chicken. Cook, turning chicken occasionally, until golden brown, about 3 minutes per side; transfer to a platter.
- Add pork ribs to the skillet; cook, turning, until ribs are browned, about 3 minutes each side, and transfer to the platter.
- Add 3 tablespoons of the oil to the skillet. Add plantains; cook, turning often, until golden, about 3 minutes.
- Transfer with a slotted spoon to a large bowl; set aside.
- Repeat process, separately cooking the peanuts, almonds, raisins and brown sugar, adding a bit more oil as needed.
- Stir mixture together.
- Puree half of the mixture in a blender with 1/2 cup of the broth.
- Pour through a strainer; reserve liquid. Repeat with the remaining half of the mixture in a blender and 1/2 cup of the chicken broth.
- Pour through a strainer; reserve liquid and set aside.
- Process tortilla, cinnamon stick, cookies, roll, chocolate and pine nuts together in the clean blender until crumbly; set aside.
- Heat a small skillet over medium-high heat; add the ancho chilies.
- Cook, stirring, until very fragrant, about 2 minutes; transfer to a medium bowl.
- Repeat with mulatto and pasilla chilies. Pour boiling water over cooked chilies to cover; set aside 30 minutes.
- After they have soaked. puree in a blender and then pour through a strainer into a Dutch oven; discard solids.
- Add remaining 2 cups of chicken broth to the Dutch oven.
- Heat mixture to a boil over high heat; reduce heat to a simmer.
- Add the chicken, pork, plaintain-nut mixture, and tortilla mixture to the Dutch oven; cook until pork is tender, about 2 hours.
- Set aside to cool, about 20 minutes.
- Remove meat; shred meat with a fork.
- Stir shredded meat into the sauce; pour into a serving bowl or platter.
- Decorate with reserved sesame seeds.
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Jordyn Welch
[email protected]Wow! This mole is incredible. The flavors are so complex and delicious. I will definitely be making this again and again.
Mani Abbasiii
[email protected]This was my first time making mole, and I was so happy with how it turned out! The recipe was easy to follow and the results were amazing. The mole sauce was so rich and flavorful, and the chicken and pork were cooked to perfection.
Salahodin Aubee
[email protected]I made this mole for a dinner party and it was a huge hit! Everyone loved the unique and complex flavors. I would highly recommend this recipe to anyone looking for a delicious and authentic Mexican dish.
Robiul Hossain
[email protected]This mole was absolutely delicious! I followed the recipe exactly and it turned out perfectly. The chicken and pork were so tender and flavorful, and the mole sauce was rich and complex. I will definitely be making this again!