Mole Poblano Recipe | Epicurious

Name: Mole Poblano Recipe | Epicurious
Ingredients: 8 bone-in, skin-on chicken breasts or legs, rinsed, dried; 1 medium onion, halved; 5 cloves garlic; Kosher salt; 8 dried mulato chiles, wiped clean, seeds and veins removed, and seeds reserved; 5 dried ancho chiles, wiped clean, seeds and veins removed, and seeds reserved; 6 dried pasilla chiles, wiped clean, seeds and veins removed, and seeds reserved; 2 dried chipotle chiles, wiped clean, seeds and veins removed, and seeds reserved; 4 Roma tomatoes, cut into quarters; 6 tomatillos, husked, rinsed, and cut into quarters; 3 cloves garlic, unpeeled; 5 tablespoons lard or shortening, or more as needed; 10 whole black peppercorns; 3 whole cloves; 1 (3-inch) stick Mexican canela or cinnamon; 1/2 teaspoon whole coriander seeds; 1/2 teaspoon whole anise seeds; 2 teaspoons black raisins; 20 whole almonds, blanched; 2 ounces pumpkin seeds; 1/2 cup sesame seeds; 2 stale corn tortillas; 3 stale baguettes, cut into 1-inch slices; 1 tablespoon canola oil; 4 ounces Mexican chocolate, or more to taste, coarsely chopped; Up to 1/2 cup of sugar, as needed; 1/4 cup sesame seeds, lightly toasted

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Any easy Mole Poblano recipe. This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make...

Keywords

mexican
chicken breast
chicken leg
ancho chile
pasilla chile
chipotle
plum tomato
tomatillo
raisin
almond
pumpkin seed
chocolate
main
dinner
gluten free
cast iron skillet
blender
food processor
dutch oven
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Ingredients

8 bone-in, skin-on chicken breasts or legs, rinsed, dried
1 medium onion, halved
5 cloves garlic
Kosher salt
8 dried mulato chiles, wiped clean, seeds and veins removed, and seeds reserved
5 dried ancho chiles, wiped clean, seeds and veins removed, and seeds reserved
6 dried pasilla chiles, wiped clean, seeds and veins removed, and seeds reserved
2 dried chipotle chiles, wiped clean, seeds and veins removed, and seeds reserved
4 Roma tomatoes, cut into quarters
6 tomatillos, husked, rinsed, and cut into quarters
3 cloves garlic, unpeeled
5 tablespoons lard or shortening, or more as needed
10 whole black peppercorns
3 whole cloves
1 (3-inch) stick Mexican canela or cinnamon
1/2 teaspoon whole coriander seeds
1/2 teaspoon whole anise seeds
2 teaspoons black raisins
20 whole almonds, blanched
2 ounces pumpkin seeds
1/2 cup sesame seeds
2 stale corn tortillas
3 stale baguettes, cut into 1-inch slices
1 tablespoon canola oil
4 ounces Mexican chocolate, or more to taste, coarsely chopped
Up to 1/2 cup of sugar, as needed
1/4 cup sesame seeds, lightly toasted