—Taste of Home Test Kitchen
Total TimePrep: 30 min. + soaking Cook: 1-1/4 hours
- 3 medium tomatoes, coarsely chopped
- 6 each dried ancho, mulato and pasilla chilies, stems and seeds removed
- 10 tablespoons shortening, divided
- 1/4 cup sesame seeds, toasted
- 1/4 teaspoon each coriander seeds and aniseed, toasted
- 10 whole peppercorns
- 4 whole cloves
- 1 cinnamon stick (1/2 inch)
- 1/4 cup chopped almonds
- 1/4 cup salted pumpkin seeds or pepitas
- 3 garlic cloves, peeled
- 1/4 cup raisins
- 2 slices French bread (1 inch thick), cubed
- 8 cups chicken broth, divided
- 2 ounces Mexican chocolate, chopped
- 1/4 teaspoon salt
- In an ungreased skillet, cook tomatoes over medium heat for 10 minutes or until browned; set aside. In the same skillet, cook peppers, a few at a time, over medium heat in 4 tablespoons shortening for 20-30 seconds, turning often; drain. Place peppers in a large bowl of hot water; cover and soak for 1 hour.
- In a spice grinder, combine sesame seeds, coriander seeds, aniseed, peppercorns, cloves and cinnamon; process until finely ground. Set aside.
- In a skillet, cook the almonds, pumpkin seeds and garlic in 4 tablespoons shortening until lightly browned, stirring often. Add raisins; cook and stir for 1-2 minutes or until raisins are plump. Add bread cubes; cook and stir for 2-3 minutes or until crisp. Drain well.
- In a blender, combine 1 cup broth and reserved tomatoes; cover and puree. Add seasoning mixture, raisin mixture and 1 cup broth; blend until very thick. Pour into a bowl; set aside.
- Place 1-1/2 cups broth in blender. Add peppers, one at a time; process to a thick consistency. In a Dutch oven, melt remaining shortening over medium heat. Add pepper mixture; cook and stir for 10 minutes. Add tomato mixture; cook and stir for 6-8 minutes or until thickened. Add the chocolate, salt and remaining broth. Simmer, uncovered, for 45 minutes or until mixture reaches desired consistency. Serve with poultry.
Editor's Note: When handling chilies, disposable gloves are recommended. Avoid touching your face.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1/2 cup: 184 calories, 12g fat (3g saturated fat), 2mg cholesterol, 530mg sodium, 16g carbohydrate (5g sugars, 4g fiber), 4g protein.
Originally published as Mole Poblano in Taste of Home's Mexican Recipe Cards
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