Clementina’s Red ‘Zacatecas’ Mole With Chicken

Nov 18, 2015
red mole

This mouthwatering red mole sings with a pure red fusion of California & New Mexico chiles, braced by the tanginess of fresh green tomatillos and a slap of cumin. We guarantee this will be the only chicken mole recipe you’ll ever need.

Mexico has many magnificent moles, each with some delicious characteristic all its own. Mole is a festive dish, meant for weddings and other special gatherings — or just when the family gets together. So enjoy it, savor every bite and thank the cook who made it. What kind of red mole do you make?

Preparation time: 15 min
Cook time: 30 min
Total time: 45
Servings: 6

Ingredients

  • whole chicken, cut in 8 pieces
  • cloves garlic, peeled
  • yellow onion, chopped
  • Tbsp. salt
  • Tsp. peppercorns
  • bay leaf
  • large tomatillos
  • dried California chiles, cut lengthwise and seeds removed
  • dried New Mexico chiles, cut lengthwise and seeds removed
  • slices white bread, toasted golden brown and torn into pieces
  • Pinch of cumin

Instructions

  1. Place chicken, 2 cloves garlic, salt, peppercorns, and bay leaf in large saucepan.

  2. Cover with water up to 1 inch.

  3. Bring to boil, then reduce heat to medium-low.

  4. Cover and simmer until chicken is tender, about 30 minutes.

  5. Remove chicken from pan.

  6. Skim fat off chicken stock.

  7. While chicken is cooking, place tomatillos in small saucepan.

  8. Add water to cover.

  9. Bring to a boil, cover and simmer until tomatillos are soft, about 10 minutes. Do not drain.

  10. In lightly oiled skillet, toast chiles for less than minute on each side. Set aside.

  11. Put tomatillos, remaining garlic clove and bread in blender and puree.

  12. Cut stems off chiles and add them to blender. Mixture should be thick like pudding.

  13. Pour mixture into large skillet over medium heat.

  14. Ladle some chicken stock in mixture and stir. It should resemble thin spaghetti sauce.

  15. Add cumin and adjust seasonings.

  16. Cover and simmer for ½ hour until thickened.

  17. Add chicken pieces and cook for about 10 minutes.

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