Few dishes are as steeped in tradition and history as Mexican Mole Poblano. This rich, spicy, brown sauce is said to have at least five different origins, some including nuns. Nutty, unctuous and smoky, mole’s intense flavor is the result of hours of simmering over low heat. With anywhere from ten to one hundred ingredients including chocolate, every grandmother south of the Rio Grande has a different recipe. It has and more levels of flavor than any comparable Mexican dish and though some ingredients are difficult to find and the mole process can sometimes be stressful, the end result is worth all the work.
You will need:
5 each dried pasilla, guajillo, ancho, and chipotle peppers
2 tablespoons olive oil
2 stalks celery, fine dice
2 carrots, fine dice
1 large onion, fine dice
3 cloves garlic, crushed
3 jalapenos, fine dice
1 tbsp each dried oregano, thyme, chile powder, cumin, paprika, salt and black pepper
¼ cup each toasted sesame seeds and sliced almonds
¼ cup brown sugar
1 tbsp Worcestershire sauce
1 quart chicken stock
¼ cup chopped dark chocolate
1 bunch cilantro
Begin by adding the dried chiles to the chicken stock. Cover and slowly bring to a boil. Sweat the vegetables in the olive oil until tender and onions are translucent, about five minutes. Add the herbs and spices to the vegetables and cook for another minute. Add the toasted sesame seeds and almonds cook for another minute stirring constantly to avoid burning. Add the vegetable, herbs and nuts to the chiles and stock. Add the Worcestershire and brown sugar. Simmer covered for an hour. Add cilantro and blend in batches or with an immersion blender until smooth. Pass through a sieve or fine chinois to achieve a very smooth texture. While still warm add chocolate slowly until fully melted and incorporated. Serve over roasted poultry, shrimp or enchiladas.
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