Mole Poblano

Method

1. 1

   Toast the chillies

   Heat a dry frying pan over medium heat for 1 minute. Toast the ancho, pasilla and mulato chillies in batches for 10 to 15 seconds per side, pressing them gently until fragrant and pliable, but not blackened.

2. 2

   Soak the chillies

   Transfer the chillies to a bowl, cover with hot water and soak for 20 minutes until soft. Discard the soaking water.

3. 3

   Brown the chicken

   Heat the oil in a large heavy saucepan over medium-high heat. Pat the chicken dry and brown in batches for 4 to 5 minutes per side, until golden. Set aside.

4. 4

   Cook the onion and garlic

   In the same pan, reduce the heat to medium. Add the onion and garlic and cook for 5 minutes, turning occasionally, until softened and lightly browned.

5. 5

   Cook the tomatoes

   Add the tomatoes and cook for 5 minutes until collapsed.

6. 6

   Toast the nuts and seeds

   In a separate dry pan over medium-low heat, toast the almonds and sesame seeds for 2 to 3 minutes, stirring, until fragrant. Remove before they darken.

7. 7

   Toast the bread and tortilla

   Toast the bread and tortilla for about 1 minute per side until crisp.

8. 8

   Blend the sauce

   Put the softened chillies, onion, garlic, tomatoes, almonds, sesame seeds, bread, tortilla, cinnamon, cumin, cloves, raisins and 250 ml of the stock in a blender. Blend for 2 to 3 minutes until very smooth, scraping down as needed.

9. 9

   Fry the mole

   Return the saucepan to medium heat and carefully add the blended sauce. Cook for 8 to 10 minutes, stirring often, until it thickens, darkens slightly and smells toasted rather than raw.

10. 10

    Add the chicken

    Stir in the remaining 250 ml stock, chocolate and salt. Return the chicken and any juices to the pan, turning to coat.

11. 11

    Simmer the chicken

    Bring just to a simmer over medium heat, then cover and cook over low heat for 35 to 40 minutes, turning the chicken once, until tender and the thickest pieces reach 74°C.

12. 12

    Finish the mole

    Uncover and simmer over low heat for 3 to 5 minutes, stirring gently, until the mole coats the chicken and has a glossy, spoonable consistency.

13. 13

    Season and serve

    Taste and adjust the salt, then serve hot.

Tips

• Toast the chillies only until fragrant and pliable, not blackened, as they can turn bitter.
• Brown the chicken in batches so it colours rather than steams.
• If the sauce will not move in the blender, add a splash more stock.
• The sauce can spit as it fries, so add it carefully and keep stirring to prevent scorching.

Swaps

• Use another mild dried chilli in place of the mulato, recognising that the flavour will vary.
• Use blanched hazelnuts instead of almonds.
• Use a small piece of stale bread instead of the white bread.

Storing

Refrigerate leftovers in a covered container for up to 3 days and reheat gently in a saucepan until piping hot.