MOLE POBLANO CON POLLO

Mole Poblano Con Pollo image

Provided by Lou van

Categories Chicken

Time P1DT30m

Yield 12 serving(s)

Number Of Ingredients 22

2 1/2 kg chicken, poached, meat removed from bones
3 tablespoons lard
1 -3 green chili (fresh or canned)
1 large onion, chopped
2 garlic cloves, chopped
50 g sesame seeds
1 teaspoon fennel seed
6 coriander seeds
50 g almonds
50 g peanuts
4 black peppercorns
150 ml chicken stock
900 g chopped tomatoes
1 stale corn tortilla, shredded
1 tablespoon ground cinnamon
2 whole cloves
1 -4 tablespoon chili powder
50 g raisins
1 tablespoon salt
50 g pumpkin seeds
50 g unsweetened chocolate
2 tablespoons malt vinegar

Steps:

Make the sauce first.
Melt half the lard in a large saucepan. Cook the chilies, onion and garlic for 5 minutes
Add the sesame seeds, fennel seeds, coriander seeds, almonds, peanuts and peppercorns.
Cook for 10 minutes.
Process the mixture in a food processor, adding a small amount of chicken stock to make a smooth paste.
Melt the remaining lard in the pan and cook the tomatoes.
Add tortilla, ground cinnamon, cloves, chili powder, raisins, salt and pumpkin seeds.
Cook for 5 minutes.
Add this mixture to the bowl of the food processor, and process until smooth.
Add more chicken stock if required. (The mole paste should be quite thick now).
Return all the processed mixture to the pan and simmer, uncovered, for 45 minutes.
Add the chocolate and allow it to melt, stirring all the time.
Add the vinegar and the remaining chicken stock. (The sauce should now be very thick).
At this point check the seasoning.
If the mole sauce is not spicy enough add more chili powder.
The taste will be raw.
When the sauce has cooled store in the refrigerator.
Leave for 24 - 48 hours.
Pour (spoon) about a quarter of the sauce into the bottom of a large saucepan.
Add the chicken and cover with remaining sauce.
Warm gently.
Serve the chicken masked with the sauce sprinkled with toasted sesame seeds.