The poblano mole with chicken is one of the most popular Mexican stews and used for all kinds of celebrations: birthdays, weddings, baptisms, Mothers Day, Fathers Day, etc. What do you think to learn how to prepare this sauce for any occasion that merits it with this recipe for the authentic poblano mole? Well, don look for more because in recipes, we discover how to make poblano mole with this easy recipe in a few steps, keep reading!
| 🚻 8 Diners | 🕘 2h 30m | 🍵 Main | 🤯 Disturbance Platter |
| Ingredients to make poblano mole: |
| 1 whole chicken cut into pieces 225 grams of chili mulato 200 grams of Chile width 115 grams of chili paste 85 grams of ajonjolà 85 grams of peanuts 1 piece of hard bolillo 200 grams of butter 1 chocolate pill 2 chipotle chiles 500 grams of tomato liters of chicken broth 1 pinch of salt to taste 85 grams of almonds 1 handful of raisins |
| ADDITIONAL CHARACTERISTICS: Average cost, popular on the day of the father, spicy, ideal to accompany with soda, fried, |
Ingredients to make poblano mole:
1. Gather the necessary ingredients is the first step to prepare the chicken with poblano mole.
2. The chicken is washed, we remove the skin and boot it with water to cover it completely. We put a piece of onion, 2 cloves of garlic and salt to taste so that the meat acquires a touch of flavor. Apart, we wash the chiles and let them drain.
3. The chiles are removed their rabbit and break themselves to continue with the preparation of the chocolate mole.
4. We put a pan on the stove over medium heat. We place a tablespoon of butter and begin to slightly fry the peppers. Once fried we soak them with a little of the broth that remained of the cooking of the chicken.
5. In another pan we roasted the sesame, as seen in the photograph.
6. We fry with butter the almonds, the peanuts and raisins to continue with the mole sauce.
7. We also add the pepper, cinnamon, anise and smell nails.
8. Apart, we have the tomato cut in rooms, the onion and the garlic.
9. The following is to grind the chiles and add fried and roasted ingredients to prepare the Mexican mole. We strain the sauce and the waste we return to the blender to continue milling them.
10. We continue to grind the chiles and add the bread and the corn tortilla. To facilitate the ground we add chicken broth that we boil at the beginning of the Mexican recipe.
11. Once everything is ground, we put it at the stove over medium heat. It is important to be moving the poblano mole sauce to prevent it from sticking at the bottom of the saucepan. We continue cooking for about 40 minutes. At this time, we will notice that the mole changes color, it is getting dark.
12. When you start boiling, add the chocolate and salt to taste. We continue to boil the mole with chocolate for 20 more minutes and add the cooked chicken.
13. We serve the poblano mole with chicken and accompany it with red rice, pig and warm tortillas.
