Chef Jeff Smedstad of Los Sombreros Mexican Café and Cantina in Scottsdale, Arizona shares his recipe for Mole Poblano. You can serve Mole Poblano with chicken, turkey or roast pork loin.
Note: You aren't likely to find these chiles at a typical Phoenix grocery store. Check the Mexican markets around town.
Ingredients:
- 4 mulato chiles
- 4 pasilla chiles
- 3 guajillo chiles
- 2 cascabel chiles
- ¼ cup sesame seeds
- ¼ cup peanuts
- 1 bay leaf
- ¼ tsp ground canela (Mexican cinnamon)
- 2 tsp oregano
- 1 tbsp salt
- ½ tsp all spice
- 2 tbsp raisins
- ½ corn tortilla
- 1 tsp avocado leaf
- 2 tomatillos
- 1 tomato
- 8 cups chicken stock
- 2 cups chopped onion
- 2 tbsp chopped garlic
- ½ cup lard
- ½ tablet Mexican chocolate
Preparation:
1. In a large dry skillet toast sesame seeds and peanuts until dark brown and remove from pan.
2. Toast the tortilla until dark brown.
3. Remove from the pan and toast dried stemmed chiles until slightly darkened and fragrant.
4. Remove from pan and add tomato and tomatillos and char them and remove from pan.
5. Add lard to pan and sauté onion and garlic and cook until very brown.
6. Add all ingredients and simmer for 30 minutes.
7. Let cool then puree very fine and then strain through a medium mesh sieve to further remove any seeds to obtain a smooth sauce.
8. Serve with chicken, turkey or roast porkloin.
