Mole Poblano

also called mole · mole sauce · pollo en mole

The table

1 large(sliced)white onionfry 8 mintoast 1 minblend, sievesimmer 45 min
5 clovesgarlic
1/3 cup(35 g)sliced almonds
1/3 cup(50 g)raisins
2 Tbssesame seeds
2(50 g; torn up)corn tortillas
1/3 cup(75 g)lard
1 stick(broken up)Mexican cinnamon
4whole cloves
5(stemmed and seeded; or half ancho, half mulato)dried ancho chilestoast, soak 20 min
4(stemmed and seeded)dried pasilla chiles
4(225 g; husked)tomatilloschar 10 min
3 cups(700 mL)chicken stock
2 oz(55 g; chopped)Mexican chocolate
2 tspkosher salt
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.17 things to get out.

Pans and tools

1fry 8 min

2toast, soak 20 min

3char 10 min

4toast 1 min

goes in with what step 1 made

5blend, sieve

goes in with what steps 2, 3 and 4 made

6simmer 45 min

goes in with what step 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 hr 6 min1 of 6 steps gives no time
Needs you
about 19 min
If you get it wrong
Unforgiving — a chile taken to smoke is bitter through the whole pot, and forty-five minutes of simmering only spreads it further

  1. toast, soak 20 min

    21 minwalk away(we think)from the start

  2. char 10 min

    10 minneeds you(we think)from the start

  3. fry 8 min

    8 minneeds you(we think)from the start

  4. toast 1 min

    1 minneeds you(we think)8 min in

  5. blend, sieve

    not timed21 min in

  6. simmer 45 min

    45 minwalk away(we think)21 min in

You'll need comal · sieve

Goes with

See how it is written
>> title: Mole Poblano
>> category: Sauces & Gravies
>> tags: chiles, chocolate, mexican, chicken, stovetop
>> counters: Taquería
>> aka: mole, mole sauce, pollo en mole
>> pairs-with: corn-tortillas, mexican-red-rice
>> servings: 8
>> time: 2 hr
>> slack: unforgiving — a chile taken to smoke is bitter through the whole pot, and forty-five minutes of simmering only spreads it further

>> step: toast, soak 20 min
Toast @dried ancho chiles{5}(stemmed and seeded; or half ancho, half mulato) and @dried pasilla chiles{4}(stemmed and seeded) in a dry #comal{} for ~{1%min} a side, then soak in hot water for ~{20%min}.

>> step: char 10 min
Char @tomatillos{4}(225 g; husked) on a dry #comal{} for ~{10%min}, turning until blackened in spots and slumped.

>> step: fry 8 min
Fry @white onion{1%large}(sliced), @garlic{5%cloves}, @sliced almonds{1/3%cup}(35 g), @raisins{1/3%cup}(50 g), @sesame seeds{2%Tbs}, and @corn tortillas{2}(50 g; torn up) in @lard{1/3%cup}(75 g) over medium heat for ~{8%min}, until golden.

>> step: toast 1 min
Toast @Mexican cinnamon{1%stick}(broken up) and @whole cloves{4} in @&(~1)nut mixture{} for ~{1%min}.

>> step: blend, sieve
Blend @&(~4)soaked chiles{} with @&(~3)charred tomatillos{}, @&(~1)nut mixture{}, and @chicken stock{3%cups}(700 mL) until completely smooth, then push through a #sieve{}.

>> step: simmer 45 min
Simmer @&(~1)purée{} with @Mexican chocolate{2%oz}(55 g; chopped) and @kosher salt{2%tsp} for ~{45%min}, stirring often.