Photograph of the finished Pollo en mole

Mexico · Gà xốt mole đen Puebla

Pollo en mole

3 hr Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 3.7 lb
  • Photograph of Mexican dried chillies Mexican dried chillies 9.9 oz
  • Photograph of Mexican chocolate (chocolate de mesa) Mexican chocolate (chocolate de mesa) 8.5 oz
  • Photograph of Ripe bananas Ripe bananas 11.3 oz
  • Photograph of Pumpkin seeds (pepitas) Pumpkin seeds (pepitas) 5.6 oz
  • Photograph of Sliced almonds Sliced almonds 5.6 oz
  • Photograph of Raisins Raisins 5.6 oz
  • Photograph of Bread Bread 1.2 loaves
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Pork fat Pork fat 9.9 oz

Method

  1. 1 Roast each type of dried chili separately, then soak them in hot water, keeping the seeds to roast until slightly burnt.
  2. 2 Roasting the chili seeds until they are completely charred black is the step that gives mole its distinctive black color and bitter taste.
  3. 3 Fry ripe bananas, bread, almonds, pumpkin seeds, and raisins separately in lard.
  4. 4 Blend everything with cinnamon until smooth, then strain twice through a sieve until very smooth.
  5. 5 Fry the sauce in pork fat for 30 minutes, stirring constantly until it darkens and thickens.
  6. 6 Add Mexican chocolate chips, then simmer the boiled chicken in the sauce for 40 minutes and sprinkle with toasted sesame seeds.

With an appliance

  • Pressure cooker 2 hr 20 min

    Replace step 6: simmer under low pressure for 15 minutes, then release pressure naturally; the sauce still needs to be fried for 30 minutes.

Start cooking