Mole poblano

  • Preparation Time45 mins
  • Cooking Time45 mins
  • Serves24
  • DifficultyHard
Lard, as needed
2 1/2 onions, halved
8 garlic cloves, plus 1 head garlic, roasted
1 onion, roasted and chopped
3 tomatoes, roasted
10 tomatillos, roasted
30g sesame seeds
25g almonds
30g peanuts
110g sultanas
150g prunes
1 1/2 plantains, sliced into 1cm pieces
1 tsp ground coriander seeds
1 tsp ground star anise
1 (10cm) cinnamon stick, ground
1 stale croissant, cut in pieces
1 charred tortilla, broken into pieces
1.42L chicken stock, plus 1.9L
30 mulatto chillies
16 ancho chillies
6 pasilla chillies
1 chipotle chillies
225g Mexican chocolate, chopped
50g sugar
1) Melt a little lard in a large saucepan over a medium heat. Add the halved onions and the 8 garlic cloves and cook until lightly browned. Remove from the pan and discard the onion. Reserve the garlic. In the infused lard, fry the roasted onions, roasted garlic, roasted tomatoes and tomatillos. Reserve.

2) In a large frying pan, add the sesame seeds, almonds, peanuts, sultanas, prunes, plantains, coriander seeds, star anise and cinnamon, and toast until aromatic. Set aside.

3) In a blender add the reserved garlic, the onion mixture, nut mixture, croissants, tortilla pieces and the 1.42L of chicken stock. Puree until a smooth mole forms. Transfer mole mixture to a large stock pot.

4) Seed and devein the mulattos, anchos, pasillas and chipotles. Coat a large frying pan with lard. Add the chillies and saute until soft. Add the chillies to a blender and puree, then sieve into the pot with the mole. Put the pot over low heat and add the chocolate and the sugar, stirring constantly. Stir in the remaining chicken stock, a little at a time, until the desired thickness of mole is reached.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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