Mole Negro With Chicken - Susana Trilling

Recipe Ingredients

1/2 lb	227g / 8oz	Mole paste
1/2 lb	227g / 8oz	Tomatoes cut into quarters
1/4 lb	113g / 4oz	Tomatillos - husked and cut into quarters
2		Chickens --cut into serving pieces*
2 cups	474ml	Chicken stock strained
1 tablespoon	15ml	Lard or oil

Recipe Instructions

* reserve necks and back for stock

To season stock: place necks, back and feet(if available) in a stock pot with cold water to cover by 1/3. Add 2 onions sliced, 2 carrots, 2 stalks of celery with the leaves, 1 small head of garlic, 1 chile de arbol, 3 bay leaves, 7 black peppercorns, 1 allspice seed, 1 clove and a small sprig of thyme.

Bring to a boil and skim off foam, add chicken pieces cut into serving sizes. Lower heat, add slat to taste and cover. Poach chickens for about 30 minutes or until the juices run clear when pierced with a fork. Remove chicken from stock, cover and set aside. Strain stock, skimming off the fat.

In a dry frying pan, fry tomatoes and tomatillos until thy give off their juice and dry out. Puree this mixture in a blender and strain to remove seeds.

In a heavy stock pot or clay cazuela heat the lard till smoking. Add the mole paste and fry well stirring constantly with a wooden spoon. After about 10 minutes when the paste is well fried and very hot add the tomato/tomatillo mixture. Stir again until well incorporated about 5 minutes.

Thin with stock, let it reduce a little and then thin again, about 15 minutes. It should just coat the spoon. Place cooked chicken on a plate or in a wide bowl and ladle mole sauce over to cover.

Serve immediately with fresh corn tortillas.

Source:
Recipe from Josefina Howard, Proprietor; Rosa Mexicano; 1063

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