Mole Negro with Chicken and Pork
Dive into the rich, bold flavors of Oaxaca with this authentic Mole Negro with Chicken and Pork, a masterpiece of traditional Mexican cuisine. This soulful dish combines tender chicken thighs and pork shoulder simmered in a luscious, dark mole sauce made from an irresistible blend of dried ancho, guajillo, and pasilla chilies, Mexican chocolate, ripe plantains, nuts, and fragrant spices like cinnamon, cloves, and allspice. The mole's deeply complex flavor is achieved through a meticulous layering process that includes toasting and frying key ingredients and blending them into a velvety, aromatic sauce. Perfect for an impressive family dinner or celebration, this hearty mole is best served over fluffy steamed rice or enjoyed with warm tortillas. Experience a symphony of sweet, smoky, and savory flavors that will transport your taste buds to the heart of Mexico.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces Chicken thighs
- 1.5 pounds Pork shoulder
- 5 cups Bone broth (chicken or pork)
- 4 pieces Dried ancho chilies
- 3 pieces Dried guajillo chilies
- 3 pieces Dried pasilla chilies
- 2 ounces Mexican chocolate
- 2 large Tomatoes
- 1 large White onion
- 5 pieces Garlic cloves
- 1 medium Plantain (ripe)
- 0.25 cup Peeled almonds
- 0.25 cup Peeled peanuts
- 2 tablespoons Sesame seeds
- 1 piece Cinnamon stick
- 2 pieces Cloves
- 3 pieces Allspice berries
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 2 teaspoons Salt
- 0.33 cup Vegetable oil
- 1 piece Tortilla (torn into pieces)
- 1 roll Bolillo bread (or other crusty white bread)
- 1 tablespoon Sugar
- 2 tablespoons Fresh cilantro (optional for garnish)
Instructions
Place the chicken thighs and pork shoulder in a large pot. Pour in 5 cups of bone broth and bring to a boil. Reduce heat and simmer for about 60 minutes, or until the meat is tender. Remove the meat, shred into large chunks, and set aside. Reserve the broth.
Toast the dried chilies (ancho, guajillo, and pasilla) in a dry skillet over medium heat, pressing them down for about 15 seconds on each side. Once fragrant, remove the stems and seeds, then soak the chilies in warm water for 20 minutes.
In a large skillet, heat 2 tablespoons of vegetable oil. Fry the almonds, peanuts, and sesame seeds until golden. Remove and set aside.
In the same skillet, fry the tortilla pieces, bread, plantain slices, tomatoes, onion, and garlic until browned and softened. Remove from heat.
In a blender, combine the rehydrated chilies (drained), fried nuts, sesame seeds, fried bread, tortilla, plantain, tomatoes, onion, garlic, cinnamon stick, cloves, allspice berries, cumin, coriander, and 2 cups of the reserved broth. Blend until smooth, working in batches if necessary.
Heat the remaining vegetable oil in a large pot over medium heat. Pour the blended sauce into the pot and cook for about 10 minutes, stirring frequently to prevent sticking.
Add the chopped Mexican chocolate, sugar, and 1 teaspoon of salt to the sauce. Stir until the chocolate is melted and the mole is thickened, about 15 minutes.
Stir in additional broth, 0.5 cup at a time, until the desired consistency is reached. Simmer the mole over low heat for 45 minutes, stirring occasionally.
Add the shredded chicken and pork into the mole and cook for an additional 15 minutes to allow the flavors to meld.
Serve the mole negro over steamed rice or with warm tortillas. Garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
5975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 336.2 g | 431% | |
| Saturated Fat | 87.2 g | 436% | |
| Polyunsaturated Fat | 48.7 g | ||
| Cholesterol | 1446 mg | 482% | |
| Sodium | 7613 mg | 331% | |
| Total Carbohydrate | 282.2 g | 103% | |
| Dietary Fiber | 59.2 g | 211% | |
| Total Sugars | 90.4 g | ||
| Protein | 477.7 g | 955% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 774 mg | 60% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 9812 mg | 209% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
