Mole Poblano

Make any meal special with this traditional sauce featuring a hint of chocolate.

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Ingredients

  • 455 g (1 pound) pork or beef lard
  • 8 garlic cloves, peeled
  • 2 Tablespoons onion, peeled, diced
  • 215 g (1½ cup) sesame seeds
  • flaked almonds
  • 80 g (½ cup) unsalted peanuts
  • 1 dried chipotle chilli, stemmed
  • 6 dried mulato chillies, stemmed
  • 3 dried Ancho chillies, stemmed
  • 3 dried pasilla chillies, stemmed
  • 185 g (1 cup) raisins
  • 1 circular disk Abuelitas dark chocolate
  • 1 tomato, quartered
  • 2.25 l (9½ cup) chicken stock
  • ½ teaspoon ground cumin
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon dried avocado leaf

Directions

  1. In a large stock pot, heat lard over medium heat.
  2. Add the garlic and onion and lightly brown, approximately 3 to 5 minutes. Add sesame seeds, almonds, and peanuts and cook until lightly browned.
  3. Add the chilies and stir to coat in hot mixture. Keep stirring the chilies until they give off a fragrant toasted aroma.
  4. Add the tomato, chicken stock and remaining ingredients.
  5. Simmer over medium heat for 1 ½ to 2 hours stirring occasionally. Cool for 25-30 minutes.
  6. Working in batches, carefully ladle 960 ml (4 cups) of cooked mixture into the Vitamix container and secure lid.
  7. Select Variable 1.
  8. Turn machine on and slowly increase speed to Variable 10, then High.
  9. Blend for 1 minute. Pour into a storage container.
  10. Repeat the process for the remaining cooked mole mixture and add together. Season accordingly.