Mole Poblano

Method

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1. Toast the dried chillies in a dry pan over medium heat for 30 seconds a side until they smell sweet — do not let them blacken or the whole mole will be bitter. Soak in hot water for 30 minutes.

   Mark done Start 30 sec timer

2. In the same pan, toast the almonds, peanuts, sesame and pumpkin seeds separately, each until fragrant, and set aside in a bowl.

   Mark done

3. Fry the plantain slices, tortilla pieces and bread in a little lard until golden, then add to the bowl.

   Mark done

4. Char the tomatoes, tomatillos, onion and garlic until blackened in patches.

   Mark done

5. Toast the cinnamon, cloves, peppercorns and aniseed for 30 seconds, then grind to a powder.

   Mark done Start 30 sec timer

6. Blend the soaked chillies with 400 ml stock until smooth and sieve. Separately blend the nut, seed, fruit and vegetable mixture with 600 ml stock until very smooth, and sieve.

   Mark done

7. Heat the remaining lard in a large heavy pot until shimmering. Fry the chilli purée for 10 minutes, stirring constantly as it spits and darkens.

   Mark done Start 10 min timer

8. Add the nut purée and the ground spices and fry for a further 15 minutes, stirring often to prevent catching.

   Mark done

9. Add the remaining stock, the chocolate, sugar and salt. Simmer gently, partly covered, for 45 minutes, stirring regularly, until the mole coats a spoon thickly and a slick of red oil rises to the surface.

   Mark done Start 45 min timer

10. Add the poached chicken and warm through for 10 minutes. Serve with rice and a scattering of sesame seeds.

    Mark done Start 10 min timer

Chef’s Tips

• A single burnt chilli will make the entire batch bitter. Toast them one variety at a time and be ruthless.
• Make the sauce a day or two ahead; it improves dramatically and the texture settles.
• A blender is fine, but pass everything through a sieve — texture is what separates good mole from great.

Pairing Suggestions

• A rich Mexican beer or a Rioja
• Serve with white rice and warm corn tortillas
• Finish with flan

Storage & Reheating

The mole base keeps 1 week refrigerated and freezes 6 months. Freeze it in portions; a small block turns any weeknight chicken into a feast.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.