Recipe for Mole Poblano


3 cup chicken stock
4 chicken breast
1 halves, skinless
4 chicken thighs, skinless
4 chicken drumsticks
1 skinless
1 tablespoon canola oil
3 dried ancho chiles
1 seeded and chopped
3 fresh pasilla chiles
1 seeded and chopped
2 fresh new mexico chiles
1 seeded and chopped
1 garlic clove(s), minced
2 cup salsa mole
1 (see pg 58)
1 sesame seeds for garnish


In a Dutch oven or deep skillet, bring chicken stock to a simmer. Add chicken; cover and, turning occasionally, let simmer for 30 min or until chicken is done. Remove chicken from stock; reserve stock.

Heat a skillet until a drop of water sizzles away. Add canola oil to coat skillet. Add ancho, pasilla, and New Mexico chiles, and garlic. Fry until chiles are limp, then add reserved chicken stock. Bring to a boil, then reduce to a simmer; cover and cook for 10 min. Remove from heat and bring to room temperature, then pour into a blender and puree to make a thin paste.

Return chile puree to Dutch oven and bring to a simmer. Add chicken. Simmer chicken for 15 min.

Meanwhile, heat the Salsa Mole.

Serve the chicken with a nice covering of Salsa Mole, garnished with sesame seeds.

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