Mole Poblano

Ingredients

• 3 pounds chicken
• 4 ounces dark chocolate
• 1 cup almonds
• 4 whole dried ancho chiles
• 4 whole dried guajillo chiles
• 2 medium tomato
• 1 stick cinnamon stick
• 1 large onion
• 4 cloves garlic cloves
• 4 cups chicken broth
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons sesame seeds
• 1 teaspoon cumin
• 1 teaspoon cloves

Instructions

1. 1

   In a large pot, bring 4 cups of chicken broth to a simmer over medium heat.

2. 2

   Add the chicken (cut into pieces) to the broth, season with salt and black pepper, and cook for 25-30 minutes until fully cooked. Remove the chicken and set aside, reserving the broth.

3. 3

   In a dry skillet over medium heat, toast the almonds for about 5 minutes until golden, stirring frequently. Remove from heat and set aside.

4. 4

   In the same skillet, add the dried ancho and guajillo chiles. Toast for 2-3 minutes until fragrant, then remove the stems and seeds.

5. 5

   In a blender, combine the toasted chiles, almonds, tomato (chopped), onion (chopped), garlic cloves, cinnamon stick, cumin, and cloves. Add 2 cups of the reserved chicken broth and blend until smooth.

6. 6

   In a large saucepan, heat 2 tablespoons of vegetable oil over medium heat. Pour in the blended mole mixture and cook for about 10-15 minutes, stirring frequently, until it thickens and darkens in color.

7. 7

   Add the remaining chicken broth to the mole sauce and stir well. Bring to a simmer and cook for an additional 10 minutes.

8. 8

   Stir in the dark chocolate and mix until melted and fully incorporated into the sauce.

9. 9

   Return the cooked chicken to the mole sauce, coating it well. Simmer for another 5 minutes to heat through.

10. 10

    Serve the mole poblano over the chicken, garnished with sesame seeds. Enjoy your authentic Mexican dinner!