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Mole Poblano
Ingredients
- 1 pound (454 grams) pork or beef lard
- 8 garlic cloves, peeled
- 30 grams white onion, chopped
- 175 grams sesame seeds
- 65 grams almonds, slivered
- 80 grams peanuts, unsalted
- 1 dried chipotle chili, stemmed
- 6 dried mulato chilies, stemmed
- 3 dried ancho chilies, stemmed
- 3 dried pasilla chilies, stemmed
- 185 grams dark raisins
- 90 grams circular disk of Abuelitas dark chocolate
- 1 tomato, whole (285 grams)
- 9 ½ cups (2.25 liters) chicken stock
- ½ teaspoon cumin
- ½ teaspoon allspice
- ½ teaspoon cinnamon
- ¼ teaspoon avocado leaf, dried
Instructions
- In a large stock pot, heat lard over medium heat. Add the garlic and onion and lightly brown, approximately 3 to 5 minutes. Add sesame seeds, almonds, and peanuts and cook until lightly browned. Add the chilies and stir to coat in hot mixture. Keep stirring the chilies until they give off a fragrant toasted aroma. Add the tomato, chicken stock and remaining ingredients.
- Simmer over medium heat for 1 ½ to 2 hours stirring occasionally. Cool for 25-30 minutes.
- Working in batches, carefully ladle 4 cups of cooked mixture into the Vitamix container and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then High. Blend for 1 minute. Repeat the process for the remaining cooked mole mixture. Season to taste.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/