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Authentic Mole Poblano Stew Recipe: 5-Star Flavors in 90 Minutes

Mole Poblano Stew
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A rich and flavorful Mexican stew featuring a complex sauce made with chilies, chocolate, and spices. Perfect for special occasions.

Ingredients

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  • 4 dried ancho chilies
  • 2 dried pasilla chilies
  • 2 dried mulato chilies
  • 1/2 cup raisins
  • 1/4 cup almonds
  • 1/4 cup peanuts
  • 1/4 cup sesame seeds
  • 1 small onion, chopped
  • 2 cloves garlic
  • 1 ripe plantain, sliced
  • 1 corn tortilla, torn into pieces
  • 1/2 cup pumpkin seeds
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1 ounce Mexican chocolate
  • 4 cups chicken broth
  • Salt to taste
  • 1 whole chicken, cooked and shredded

Instructions

  1. Toast the dried chilies in a dry skillet for 2 minutes per side.
  2. Remove stems and seeds from the chilies, then soak in hot water for 20 minutes.
  3. Toast the almonds, peanuts, sesame seeds, and pumpkin seeds separately until fragrant.
  4. Fry the onion, garlic, plantain, and tortilla until lightly browned.
  5. Blend all ingredients except chicken with 2 cups of broth until smooth.
  6. Strain the sauce into a pot and simmer for 30 minutes.
  7. Add remaining broth as needed to adjust consistency.
  8. Stir in the chocolate until melted.
  9. Add shredded chicken and simmer for 10 more minutes.
  10. Serve over rice with sesame seeds as garnish.

Notes

  • Wear gloves when handling chilies.
  • Straining removes any grittiness from the sauce.
  • Mole tastes better the next day.
  • Freezes well for up to 3 months.

Nutrition

Find it online: https://www.recipekitchenhub.com/authentic-mole-poblano-stew-recipe/