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Abuelita’s recipe takes two-dozen ingredients (and all day in the kitchen). Ours takes an hour or so and wins abuelita’s approval.
1/4 to 1/2 white onion, chopped
1/4 cup unsalted peanuts or 1/8 cup peanut butter
1/8 cup raisins
1/2 cup Mole Poblano
10 ounces diced tomatoes
16 ounces chicken stock
1 whole chicken, cut into pieces
1 tablespoon olive oil or bacon drippings
salt to taste
Preheat oven to 325. Brown chicken in oil or fat, about 10 minutes per side. Set aside.
Use oil to sauté onion until soft. Add mole mix, nuts and raisins and stir constantly for about a minute, careful not to burn the spices. Blend the mixture in a food processor or blender, along with tomatoes and stock.
Pour the mole into a Dutch oven or covered baking dish and nestle the chicken in the sauce. Bake at 325 for about 40 mins. Allow it to rest for about 30 mins. Salt to taste. Slice the chicken and serve with warm mole on top.
Variation: For a darker, more chocolatey mole, melt in 1 or 2 oz. finely chopped unsweetened chocolate or Mexican chocolate.
Michael O
May 09, 2022
I love this spice blend. So easy. Had a bunch of chicken this week, so used boneless pork country style ribs. Slow roasted for an hour and added to mole along with sliced poblano peppers and yellow bell pepper. Cranked up the heat a bit with Aleppo pepper flakes. And 2 oz of unsweetened chocolate. 90 minutes at 275 covered and then 30 uncovered at 350. Finished with blood orange juice, then tortillas, queso Fresca, cilantro, pickled onions and pickled jalapeños to serve. And the Warriors won by 30. I’ll credit my Pork Mole Negro 😂