There are many different kinds of "MOLE" in Mexico, and some of them are nothing at all like the rest (sometimes I even wonder why they are called mole), but I would say the most popular MOLE is "Mole Poblano", it takes its name from its state of origin "Puebla" and it is such a delicious dish, you have to TRY IT! and that's the type of mole I will focus on today.
When my mom and grandma' were here these past weeks (Yes, they are already gone and I am missing them so much!) they made "mole con pollo" (mole with chicken) .... Mole Poblano is a combination of chilies, spices, nuts, seeds and chocolate, it is such a rich sauce! but it requires too many ingredients and time to make it from scratch (which of course is the best), But I must say I have never made mole from scratch... Now, there are many brands that offer good "MOLE", basically the "paste" and you can just "make it your own" by adding some little touches that will make it more "homemade like".
The Brand I suggest you to use is: "Doña Maria"
That would be the base for the sauce.
To make your own "Pollo con mole" you will need:
1. 2 pounds of chicken (legs and thighs)
2. 1/2 white onion
3. 2 cloves of garlic
4. 2 tbsp. of salt
5. 1 cup of Mole Dona Maria (the whole container of 8.25 oz)
6. 1 slice of bread (white or even 1/2 hot dog or hamburger bun)
7. Approx. 2 oz. of chocolate (chocolate "abuelita", "ibarra" or "Goya" -those are the brands to use-)
8. 1/2 tsp. sugar
9. 2 tbsp. chunky peanut butter
10. 1 pinch of salt, ground black pepper and garlic powder
Put the chicken in enough water (2 inches of water over the top of the chicken), add the 1/2 white onion, cloves of garlic and 2 tbsp. salt, cook it all together until the chicken is cooked (no pink juices running).
While the chicken cooks, fry the slice of bread in some vegetable oil and set aside, it should be just a little golden, separately fry the chocolate just for a little bit (about 2 mins).
Once the chicken is cooked, use 2 cups of the liquid of the chicken and blend it with the rest of the ingredients (mole paste, bread, chocolate, sugar, peanut butter, pinch of salt, black pepper and garlic powder)
Put the sauce in a big pan, start the low fire until it starts bubbling, add 2 more cups of the liquid of the chicken and the pieces of chicken until it all starts bubbling, make sure the chicken legs and thighs all get covered by the sauce. (note: If it is too thick you can add one 1/2 to 1 cup of water to it)
Done! You have "Mole Poblano" right in your kitchen!
Serve hot with rice and refried beans or lettuce salad. Have corn tortillas to go with it too!
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