Mole Poblano

Cuisines

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Recipe

Ingredients

	2 tablespoons	Vegetable oil
	3 pieces	Ancho Chile , dried
	3 pieces	Pasilla Chile , dried
	3 pieces	Mulato Chile , dried
	1 cup	Chicken broth
	2 tablespoons	Sesame Seed
	1 cup	Tomato , crushed
	1 small	Onion , chopped
	2 cloves	Garlic , minced
	1 tablespoon	Peanut butter
	1 ounce	Mexican Chocolate , chopped
	0.5 teaspoon	Cinnamon , ground
	0.25 teaspoon	Clove , ground
	0.25 teaspoon	Coriander , ground
	0.25 teaspoon	Anise , ground
	1 pinch	Salt
	1 pinch	Black Pepper , to taste
	2 pieces	Chicken Breast , boneless and skinless

Instructions

1. 1 Heat the vegetable oil in a skillet over medium heat.
2. 2 Toast the ancho, pasilla, and mulato chiles in the oil until they puff up, then remove and soak them in hot water for 20 minutes.
3. 3 In the same skillet, toast the sesame seeds until golden, then set aside.
4. 4 Blend the soaked chiles with chicken broth until smooth.
5. 5 In a pot, sauté the onion and garlic until translucent.
6. 6 Add the crushed tomatoes and cook for 5 minutes.
7. 7 Stir in the chile mixture, peanut butter, and chopped chocolate.
8. 8 Add cinnamon, cloves, coriander, anise, salt, and black pepper.
9. 9 Simmer the sauce for 20 minutes, stirring occasionally.
10. 10 Meanwhile, season the chicken breasts with salt and pepper.
11. 11 Grill or pan-fry the chicken until cooked through.
12. 12 Serve the chicken with the mole sauce poured over it, garnished with toasted sesame seeds.