Entree: Mexico – Oaxaca – Pollo en mole negro (Chicken in Oaxacan black mole)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Additional 10 min

Total 1 hr 35 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) lard or vegetable oil
- 1 large onion, halved, approx. 8 oz (225 g)
- 4 cloves garlic, approx. 12 g
- 6 cups (1.4 L) chicken stock, divided
- 4 dried chilhuacle negro, about 0.7 oz (20 g)
- 2 dried ancho chiles, stems and seeds removed, about 0.6 oz (17 g)
- 2 dried pasilla chiles, stems and seeds removed, about 0.4 oz (12 g)
- 3 tbsp (45 g) sesame seeds
- 1/4 cup (35 g) blanched almonds
- 2 corn tortillas, toasted, about 2 oz (56 g)
- 2 slices stale white bread, toasted, about 1.5 oz (45 g)
- 1 ripe plantain, peeled and sliced, approx. 6 oz (170 g)
- 2 oz (56 g) Mexican or dark chocolate, chopped
- 1 tsp (5 g) ground cinnamon
- 3 whole cloves
- 1 tbsp (15 ml) apple cider vinegar
- Salt to taste
- Fresh cilantro for garnish (optional)

Instructions

1. Poach the chicken: in a large pot, add chicken breasts, onion halves, 2 cloves garlic, and 4 cups (960 ml) chicken stock; bring to a simmer, cook until breasts are just cooked through (about 12–18 minutes), remove breasts, reserve cooking liquid, let cool slightly and shred or slice; keep 2 cups (480 ml) reserved stock for the mole.
2. Make the mole and finish: toast chiles briefly (do not burn), remove stems/seeds and soak in hot water until soft; in a dry skillet toast sesame, almonds, tortillas, bread, plantain, remaining garlic, cinnamon and cloves until fragrant; blend soaked chiles, toasted solids, toasted sesame and almonds, bread, tortillas, plantain, chocolate, 2 cups (480 ml) reserved chicken stock and vinegar to a smooth sauce, return to a wide saucepan, simmer gently 15–25 minutes, strain if desired, adjust salt and consistency with more stock, add shredded chicken to the sauce and simmer 5–10 minutes to absorb flavors; serve hot garnished with cilantro.