Mole Negro

By chelyc13

Ingredients

• 6 chicken breasts or 12 chicken thights
• 5 chiles negros, stemmed and seeded
• 3 guajillo chiles, stemmed and seeded
• 2 large ancho chiles, stemmed and seeded
• 1 dried chipotle chile, stemmed and seeded
• 1/2 white onion, diced
• 5 large garlic cloves, peeled
• 1 1/2 roma tomatoes, diced
• 2 large tomatillos, hisked, washed, and diced
• 1/2 firm banana, peeled and cubed
• 2 tablespoons whole almonds
• 2 tablespoons raw peanuts
• 1/4 cup sesame seeds
• 1/4 cup raisins
• 1/4 teaspoons ground cinnamon
• 1/4 teaspoon whole black peppercorns
• 3 whole cloves
• 1 teaspoon whole anise seed
• 2 teaspoons whole dried mexican oregano
• 1/4 teaspoon dried thyme
• 2 teaspoons kosher salt
• 4 cups caldo de pollo, or more as needed
• 1 tablespoons crushed Ibarra Mexican chocolate

Details

Servings 6

Preparation

Step 1

1. Place all the ingredients except the chicken and chocolate in a 5 quart slow cooker. Set the chicken on top. Cover and cook on low for 4 hours, or until the chicken is tender but not falling off the bone. Remove the chicken. If you like, you can remove the skin and bones now, or you can serve it as is which is the traditional way. Set the chicken on a warm platter covered with aluminum foil to keep warm while you finish the mole.

2. Transfer ocntents of slow cooker to a blender. Add the chocolate and blend on high for serveral minutes, until perfectly smooth. Check the seasoning; moles should taste slightly underseasoned, and never salty. The mole should be thick and very smooth. For a velvety texture, pass the sauce through a food mill to remove any remaining skins and fibers. If necessary, add a little water or broth to thin the sauce to a coating consistency.

3. To serve, liberally ladle the mole over the chicken, then lightly dust with the sesame seeds.