Ingredients
For the Mole Sauce
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2 dried ancho chiles
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2 dried pasilla chiles
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2 dried mulato chiles
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2 tbsp sesame seeds
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¼ cup almonds
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2 tbsp pumpkin seeds (pepitas)
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1 small tortilla, torn into pieces
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1 slice of white bread, toasted
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2 medium tomatoes, chopped
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½ onion, chopped
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2 cloves garlic
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1 small plantain, sliced and fried
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1 tbsp raisins
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1 cinnamon stick
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3 whole cloves
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1 star anise
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2 oz Mexican chocolate (or dark chocolate 70%)
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3 cups chicken stock
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1 tbsp sugar
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Salt to taste
For the Chicken
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1 whole chicken, cut into 8 pieces (about 4–5 lbs)
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1 tbsp vegetable oil
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Salt and pepper to taste
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1 onion, halved
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3 cloves garlic, crushed
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1 bay leaf
Instructions
1. Prepare the Chicken
In your Nutri-Stahl 7 Qt, add chicken pieces, onion, garlic, bay leaf, and salt.
Cover with water and bring to a simmer over medium heat.
Cook for 25–30 minutes until tender. Remove chicken and set aside, reserving 3 cups of broth for the mole.
2. Toast the Chiles
Wipe out the pot and heat over medium. Toast the ancho, pasilla, and mulato chiles for about 30 seconds per side until fragrant (do not burn).
Remove stems and seeds, then soak the chiles in hot water for 10 minutes to soften.
3. Build the Mole Base
Using the same pot, toast sesame seeds, almonds, and pumpkin seeds until golden.
Add tortilla and bread pieces; toast until lightly crisp. Remove and set aside.
Next, add tomatoes, onion, and garlic to the pot. Sauté until charred and softened.
4. Blend the Mole
In a blender, combine soaked chiles, toasted seeds, bread, tortilla, plantain, raisins, spices, and sautéed vegetables.
Add 2 cups of the reserved chicken broth. Blend until smooth.
5. Simmer and Finish
Pour blended sauce back into the Nutri-Stahl 7 Qt.
Stir in chocolate and sugar. Cook over low heat, stirring frequently until thickened — about 25–30 minutes.
Add the chicken pieces and simmer for another 15 minutes, covered.
The Nutri-Stahl’s superior heat distribution keeps the sauce from scorching and ensures deep flavor infusion.
