Artisan Farming by Richard Harris

Author:Richard Harris
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2008-12-14T16:00:00+00:00

Pollo en Mole

While mole poblano is traditionally used to make pollo en mole, there are several different ways of making this popular dish.

Serves 4 to 6

4 cloves garlic, peeled

1/2 medium onion, peeled

2 teaspoons olive oil

3 large tomatoes

2 cups mole poblano mixture

1-1/2 cups chicken broth

Chicken, cut in half or in pieces

Preheat oven to 375 degrees F.

Drizzle the garlic and onion with olive oil, wrap in foil, and roast for 45 minutes. During the last 20 minutes, roast the tomatoes in an ovenproof container to retain juice. Purée the garlic, onion, and tomatoes in a blender. Combine the purée with the mole mixture and chicken broth in a cooking pot. Place chicken in the pot and stew for 1 to 1-1/2 hours. (Some people precook the chicken and tear it into chunks for stewing.) Serve hot with corn tortillas and rice.

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