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Mole Poblano for Thanksgiving

Credits: jkraft5 | Adobe Stock images

My daughter asked me to send her a recipe for freshly made Mole Poblano that she will make for Thanksgiving 2020. Here is my Tino’s Recipe.

Ingredients for Broth
1 whole chicken quartered
1 half onion whole
1 large carrot
Three stalks celery
3 cloves garlic
Make broth with one half chicken quartered (the bones release flavor). After broth is ready, cook again with the other half chicken, creating a double chicken broth. Use cooked chicken for salad or enchiladas. Set aside.

List of Ingredients
2 bars of dark, unsweetened chocolate
3 quarts of double chicken broth
4 cut up corn tortillas
1 quarter spoon of crushed cloves
1 cinnamon stick, crushed
2 spoons of whole peppercorns
2 chile ancho
2 chile pasilla
2 chile guajillo
2 small piloncillos
Quarter cup shaved almonds
Quarter cup walnuts
Quarter cup roasted peanuts (unsalted)
Quarter cup pumpkin seeds
Quarter cup sesame seeds
Spoonful of cumin
4 large cloves of garlic
1 whole yellow onion, julienne / NOT white onion
One half cup of lard
1 plantain (not banana)
1 small crusty bread
2 tomatoes quartered
1 spoon dry oregano
1 spoon of brown sugar

In a cast iron skillet, toast peanuts, pumpkin seeds, almonds, walnuts and sesame seeds until brown, do not burn. No oil. Put aside.
With a spoonful of lard, cook the chiles until soft. Put aside. With another bit of lard, fry the crispy bread (it can be a day old), tortillas and plantain until soft. Put aside.

In same pot, add the tomato, onion, garlic and sautee for two minutes, then add the ingredients above until soft. Cook for 5 to 10 minutes at mid heat, stirring all along. When soft, cover the ingredients with double chicken broth. Add salt, oregano and cook for 10 minutes. Now add all the prepared ingredients and cook at low flame for 20 minutes. Put aside and let cool for 10 minutes.

Now use Osterizer to liquefy ingredients, only cup by cup, creating a thick paste. Put aside.

In a final large pot, add last of lard and fry paste, stirring all along so it does not stick to pan. Add broth bit by bit diluting the paste but keeping it thick. Cook like that for 30 minutes, continuing to stir until consistency is to your liking. Do not make the mole watery. While the mole is now hot, dilute the chocolate in the pan along with the piloncillo, adding broth as necessary. Cook for 30 more minutes, at medium heat, stirring all along until grease bubbles surface.

Your mole is now done! Set aside and let cool. This thickens the sauce. Reheat at low flame before serving. Cut turkey and pour mole on top, adding sesame seeds and julienne white onion.

Happy Thanksgiving, everyone.