Mole Poblano

by Chef

Serves: 4


1/4 cup golden raisins
1/2 cup water
2 dried ancho chilies, stemmed and seeded
2 dried red Anaheim chilies, stemmed and seeded
2 tablespoons sliced almonds
1 teaspoon cinnamon powder
1 tablespoon dried oregano
1 teaspoon dried thyme leaf
3 tablespoons extra virgin olive oil
2 onions, coarsely chopped
3 cloves garlic
2 serrano peppers, seeds removed and coarsely chopped 2 chipotles in adobo
6 plum tomatoes, coarsely chopped
1 bunch cilantro, coarsely chopped
2 cups chicken stock
2 ounces bittersweet chocolate
1 lime, juiced
Kosher salt and freshly ground black pepper, to taste


Place raisins in a small bowl and cover them with hot water to steep. Soak until softened, about 30 minutes. Tear the ancho and red Anaheim chilies into large pieces and toast them in a large, dry skillet over medium heat until they change color a bit, about 3 to 4 minutes. Transfer the chilies to another small bowl.
Add almonds, oregano, and thyme to the hot skillet. Toast for 2 minutes, then transfer almonds, oregano, thyme, and chilies to a blender and grind ne. Add cinnamon powder. Place the same hot skillet over medium-high heat. Add olive oil, onions, garlic, serrano peppers, and chipotles. Cook until lightly browned over low heat, about 10 minutes, and then add tomatoes, raisins, ground almond mixture, and cilantro. Continue stirring and cook until vegetables are softened, about 15 minutes. Add chicken stock, stir, and bring to a boil. Reduce heat and simmer mole mixture for 45 minutes, stirring frequently. Pour the mole sauce into the blender and pulse until smooth. Pour blended mole mixture to a saucepot or double boiler, stir in the chocolate, and add lime juice. Simmer another 30 minutes. Taste, and adjust seasoning with salt and pepper.