The town of Pueblo is the namesake of mole poblano, which is well-known for its dark colour and rich taste. The spicy flavor goes well with some shredded chicken or on a tortilla.
Ingredients
- 6 ounces pasilla chilies, stems removed
- 6 ounces mulato chiles, stems removed
- 6 ounces ancho chilies, stems removed
- 14 ounces melted lard
- 36 ounces sweet plantains
- 30 ounces roughly chopped onions
- 8 ounces toasted, sesame seeds
- 4 toasted Cinnamon sticks
- 1 Anise seed
- 9 toasted cloves
- ½ fried animal crackers
- 12 ounces toasted, peanuts
- 12 ounces toasted, almonds
- 8 ounces toasted, walnuts
- 5 ounces chopped garlic
- 2 teaspoons cumin seeds
- 3 ounces Mexican chocolate
- 3 ounces dark chocolate
- 15 ounces raisins
- 7 ounces honey
- 224 ounces chicken stock
- 4 ounces salt
How to Make It
- Dry heat a large frying pan on medium high and toast chilies in the pan, being careful not to burn them. Remove chilies and set aside.
- In a large, wide saucepan, heat lard on High and sauté plantains in the lard until golden brown.
- Remove plantains and add onions. Sauté until translucent, 2-3 minutes. Stir in sesame seeds, cinnamon, anise seed, cloves and animal crackers. Toast the mixture well, being careful not to burn.
- Transfer toasted Ingredients to a large pot and add the rest of the Ingredients and bring to a simmer. Cook on low heat for 4 hours. Run sauce through a fine mesh sieve into a bowl before serving.
