Recipe: Mike’s Mole de Pollo
Warm spices provide heat and sweetness to this classic Mexican mole dish.
*You can use 2 or 3 tomatillos depending on the size you find. If they are on the small side use 3, if larger use 2.
Roast tomatillos under a broiler until blistered and slightly blackened, about 5 min. Set aside to cool. In a small bowl, mix mole seasoning with 1/4 cup warm water and 1/4 cup chicken stock into a smooth paste. In a food processor or blender, pulse mole paste, raisins and tomatillos until thoroughly blended. Set aside. Heat olive oil in a large skillet over medium-high heat. Add chicken slices and brown on both sides but do not cook through. Remove chicken from skillet and cut into bite size pieces, then add back to the skillet. Add remaining broth and bring to a simmer. Stir in mole paste mixture and simmer, covered, for 12 min., stirring occasionally. Remove cover and simmer for 15 more min. until sauce thickens, stirring occasionally. Serve hot.
Serve over rice with warm tortillas, torn cilantro, lime slices and sour cream. For another layer of flavor, adding 2 Tbsp. peanut butter to the blended mole before you add it to the skillet with the chicken will slightly sweeten the dish and help tone down the heat. You can use this recipe as a base and add onions, garlic or vegetables, or substitute the chicken for any protein of your choice.