MOLE POBLANO

If tacos, burritos and nachos are what come to mind when you think of Mexican food, then you have a wonderful gastronomic surprise to look forward to.

Mexican culinary customs are somewhat varied, as is that country’s geography, ethnic populations and climate. Because Mexico, a ruggedly beautiful nation, is a milieu of deserts, tropical jungles, volcanoes, cloud forests and fertile tracts, it follows that her cookery would also be wide-ranging. Mexican food’s cultural legacy includes important native foods like squash, legumes, cacao and chilies but almost every known fruit and vegetable is farmed in Mexico.

One of the most venerated of Mexican dishes comes out of Central Mexico from the state of Puebla. Arguably the most famous Mexican dish, it is called mole (moe lay) poblano, the mole from Puebla. Constructed with Mexican foodstuffs, mole shows off the rich colourful aspect of Mexican cuisine, distinctly opposite the standard fare usually seen in United States Mexican restaurants.

Mole, from an old Aztec word meaning concoction, stew or sauce is an international mixture of ingredients, probably the first international dish created in the new world and is what makes Mexican cuisine so special. There are many varieties of mole and this is the most famous.

Adapted from Jose L. Romero’s recipe, featured in Betty Crocker’s Mexican Cookbook

Chicken Mole Poblano                                    serves 8

Ingredients

½ cup lard or shortening

¼ cup powdered chile (guajillo or ancho or a combination of both is good)

2 cups chicken broth

12 flour tortillas, cut up into small pieces

½ cup tomato sauce

1 onion, chopped (about ½ cup)

3 cloves garlic, chopped finely

2 chipotle peppers, chopped finely

2 tablespoons raisins

2 tablespoons chopped almonds or walnuts

2 tablespoons sesame seeds

2 tablespoons pumpkin seeds

2 tablespoons peanut butter

1 tablespoon sugar

½ teaspoon each of salt and black pepper

1 tablespoon dried oregano

1 tablespoon cocoa

1 teaspoon anise seed

½ teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon nutmeg

½ teaspoon ground allspice

½ teaspoon ground ginger

½ teaspoon ground cumin

2 cups chicken broth

8 chicken breast halves, boneless and skinless

Method

1. Heat lard in 12 inch skillet over medium flame
2. Cook and stir powdered chile in lard until brown, add a little water if necessary
3. Remove from heat and let cool
4. Stir in 2 cups of chicken broth
5. Add remainder of ingredients except 2 cups of broth and chicken
6. Heat to boiling, reduce heat and simmer uncovered for 1 hour
7. Remove from heat and cool

8. Pour a small amount of sauce into electric blender, cover and blend
9. Remove and repeat until all the sauce is liquefied and smooth
10. Heat 2 cups of the sauce and the last 2 cups of broth to boiling in the skillet
11. Reduce heat to a simmer
12. Place chicken in a single layer in the skillet
13. Cover and simmer until done 45-60 minutes
14. Add remaining sauce and heat until hot
15. The chicken mole is now ready to serve

The sauce should be thick enough to coat the back of a spoon.

I know the ingredient list is a little lengthy, but the results are worth the effort. However, prepared mole can also be purchased in jars and if you have never cooked mole you might want to try that. After you have enjoyed mole poblano, please try this recipe, it is utterly, unbelievably, undeniably, unerringly, unequivocally, unparalleled and ultra urbane. Its taste is unforgettable. Enjoy.