Mole Poblano Recipe
Mole Poblano
1 pint prepared mole poblano paste
3 1/2 cups chicken broth, strained
1 tablespoon Hershey’s cocoa
3 tablespoons hot water
1 tablespoon vinegar
6 garlic cloves, peeled
2 tablespoons lard
2 tablespoons flour
Salt
Pepper
2 tablespoon granulated sugar (or less)
Blend mole paste with 3 cups of the chicken broth in a blender
Mix cocoa with hot water
Add cocoa paste, vinegar & garlic cloves
Add a little more chicken broth
The sauce must not be too thick to start with
In the lard, brown flour until golden
Add the mixture from the blender, rinse out the blender with 1 cup warm water, then add that to the sauce
Correct seasoning
Start adding sugar until it is of the sweetness you desire
Chicken in Mole Poblano
Poach about 5 lb of fryer chicken pieces
Place the warm chicken pieces in the sauce & cook over very slow heat for 30 mins
Keep the kettle covered, but stir often & check for sticking
The roux should give you a sauce of medium-thick consistency that hold together well
Keep stirring the grease into the sauce unless you are counting calories
Serve in a deep serving dish & sprinkle with sesame seeds which have been toasted with a little bit of butter
Serve with fresh hot corn tortillas & rice
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