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Ingredients

• 2 1/2 pounds chicken pieces, with the skin on
• Sea salt
• 1 sprig fresh cilantro

• 1/4 teaspoon whole black peppercorns
• 1 small white onion
• 1 bay leaf

• 5 medium dried mulato chiles*
• 3 medium dried ancho chiles*
• 4 medium dried pasilla chiles*
• 1/4 cup sesame seeds, plus a few extra for garnish
• 6 ounces canned whole tomatoes, rinsed
• 2 to 3 medium tomatillos, husked and rinsed
• 2 cloves garlic, unpeeled
• About 1 cup rich-tasting lard or vegetable oil, divided
• 1 small white onion, sliced
• 1/2 small ripe plantain
• 1/4 cup unskinned peanuts
• 1/4 cup unskinned almonds

• 1 day-old corn tortilla, torn in pieces
• 1 (2-inch) slice day-old crusty bread
• 2 tablespoons raisins
• 1/2 cup finely chopped Mexican chocolate* (about 3 ounces)
• Salt
• 2 whole cloves
• 1/4 teaspoon coriander seeds, toasted
• 1/4 teaspoon anise seeds, toasted
• 1 (1 1/2-inch) stick Mexican cinnamon, toasted*
• Serving suggestion: rice and warm corn tortillas
• *Can be found at specialty Latin groceries and markets.

Description

Cooking Channel Serves Up This Black Mole From Puebla Recipe From Mole Poblano Recipe Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel