MOLE POBLANO (RED MOLE)
About 5 cups
Mole comes from molli, the Nahuatl word for “sauce.” Many used to think the word was derived from the Spanish verb moler, or “to grind.” Both, however, are accurate: Moles are as variable as the word “sauce” suggests, and are made from ground or pureed chiles, vegetables, spices, nuts, and, occasionally, chocolate. Serve this red mole with chicken, turkey, or pork. Leftover sauce can be frozen, but to regain the smooth texture, you may need to puree it in a blender before reheating it.
Heat in a medium heavy skillet or griddle (preferably cast iron), over medium heat:
- 8 large unpeeled garlic cloves
Roast, turning occasionally, until soft and charred on all sides, about 15 minutes. Let cool, then peel. Meanwhile, remove the stems and seeds from:
- 8 medium dried ancho chiles (4 ounces), or a combination of dried ancho, mulato, pasilla, and chipotle seco chiles
Tear the chiles into flat pieces. Lightly toast the chiles in the hot skillet, pressing them flat with a metal spatula, for about 10 seconds on each side (you may also toast them in the oven). Transfer to a bowl, add hot water to cover, and submerge them with a plate. Let soak for 30 minutes. Drain the chiles and place in a blender along with the garlic. Add:
- ⅔ cup chicken stock or broth
- 1 ½ teaspoons dried oregano
- ½ teaspoon black pepper
- ⅛ teaspoon ground cloves
Blend the mixture until smooth, then press it through a medium-mesh sieve into a bowl and set aside. Heat in a Dutch oven over medium heat until hot:
- 1 ½ tablespoons vegetable oil
Add and cook, stirring constantly, until lightly toasted, about 3 minutes:
- ½ cup almonds
With a slotted spoon, transfer the almonds to the blender. Add to the hot oil remaining in the pot:
- 1 small onion, thinly sliced
Cook, stirring occasionally, until nicely browned, about 8 minutes. With the slotted spoon, transfer the onion to the blender. Add to the hot pot:
- ¼ cup raisins
Cook, stirring constantly, until puffed, about 30 seconds. Scoop the raisins into the blender. Add to the blender:
- 2 slices white bread or 2 corn tortillas, toasted until charred and torn into pieces
- 1 cup chicken stock or broth
- ½ cup drained canned whole tomatoes, chopped
- ¼ cup chopped unsweetened chocolate or 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon ground cinnamon
Blend until very smooth. Heat in the Dutch oven over medium heat until hot:
- 1 tablespoon vegetable oil
Add the reserved ancho mixture and cook, stirring, until it darkens and becomes very thick, about 5 minutes. Stir in the almond mixture and cook until very thick, about 5 minutes. Stir in:
- 4 cups chicken stock or broth
Bring to a boil, then reduce the heat to low, partially cover, and simmer, stirring often, for 45 minutes. Season with:
- Salt to taste
- 1 tablespoon sugar, or to taste