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Mole De Polio

Mexican.Chef's picture
Ingredients
  Shortening 1⁄2 Cup (8 tbs)
  Chili powder 1⁄4 Cup (4 tbs)
  Chicken broth 2 Cup (32 tbs)
  Corn tortillas 2 , cut into pieces
  Flour tortillas 2 , cut into pieces
  Tomatoes 2 , diced
  Onion 1 , chopped
  Garlic 2 Clove (10 gm), minced
  Raisins 2 Tablespoon
  Almonds 2 Tablespoon
  Peanuts 2 Tablespoon
  Sesame seeds 2 Tablespoon
  Sugar 1 Tablespoon
  Oregano 1 Teaspoon
  Thyme 1⁄2 Teaspoon
  Bay leaf 1
  Mexican chocolate/1 tablespoon unsweetened cocoa 3⁄4 Ounce
  Ground cinnamon 1⁄2 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Cumin 1⁄2 Teaspoon
  Allspice 1⁄2 Teaspoon
  Chicken breasts 8 , boned
Directions

Heat the lard in a large skillet until very hot.
Stir in the chili powder and cook until brown.
Stir in the remaining ingredients except the second 2 cups of chicken broth and chicken.
Simmer for 1 hour.
Let cool.
Pour some of the sauce into a blender.
Puree until smooth.
Continue with the remaining sauce.
Heat the sauce and remaining 2 cups chicken broth in a skillet.
Place the chicken in the sauce and simmer for one hour or until chicken is tender.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Blending
Ingredient: 
Chicken
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
8

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