Mole Negro With Chicken and Pork: A Culinary Journey to Oaxaca

The memory of my first taste of mole negro is etched in my mind as vividly as the intricate patterns on a Oaxacan rug. I was a young culinary student, lost in the vibrant chaos of a local market, when the smoky, complex aroma stopped me in my tracks. An abuela, her face a roadmap of time and wisdom, offered me a spoonful. The explosion of flavors – sweet, spicy, earthy, and rich – was unlike anything I had ever experienced. It was a revelation, a culinary epiphany that ignited my lifelong passion for Mexican cuisine, and especially the art of mole.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 3 hours 30 minutes
• Total Time: 4 hours 30 minutes
• Servings: 6
• Yield: About 8 cups of mole
• Dietary Type: Gluten-Free (check bread ingredients)

Ingredients

• 1/4 cup sesame seeds
• 1/2 cup vegetable oil
• 1 (2 1/2-3 lb) roasting chicken, cut into pieces
• 2 lbs country-style pork ribs, trimmed, separated
• 1 small plantain, ripe, peeled, chopped
• 1/4 cup peanuts, chopped
• 1/4 cup almonds, chopped
• 1/4 cup raisins
• 1/4 cup brown sugar, packed
• 3 cups chicken broth
• 1 small corn tortilla
• 1 cinnamon stick
• 4 maria cookies (or vanilla wafers)
• 1 concha-style bread or 1 other yeast roll
• 2 tablespoons Mexican chocolate, chopped
• 1 teaspoon pine nuts, ground
• 4-8 dried ancho chiles
• 2-4 dried mulato chiles
• 1-2 dried pasilla pepper

Equipment Needed

• Large dry skillet
• Large skillet
• Slotted spoon
• Blender
• Strainer
• Dutch oven

Instructions

1. Begin by toasting the sesame seeds. Heat a large dry skillet over low heat. Add the sesame seeds and cook until they become fragrant, which should take about 3 minutes. Ensure you don’t burn them; gentle heat is key. Transfer the toasted sesame seeds to a small bowl, cover, and set aside. These will be used as a garnish later, adding a final touch of texture and flavor.

2. Next, brown the chicken. Heat 2 tablespoons of the vegetable oil in the skillet over medium-high heat. Add the chicken pieces. Cook, turning the chicken occasionally, until it’s golden brown on all sides, approximately 3 minutes per side. This step sears in the juices and develops a rich flavor. Transfer the browned chicken to a platter and set aside.

3. Now, brown the pork ribs. Add the pork ribs to the skillet. Cook, turning, until the ribs are browned on all sides, about 3 minutes per side. Browning the meat in stages like this ensures even cooking and prevents overcrowding the pan. Transfer the browned pork ribs to the same platter as the chicken.

4. Time to cook the plantain. Add 3 tablespoons of the vegetable oil to the skillet. Add the chopped plantain and cook, turning often, until golden brown and slightly softened, about 3 minutes. The plantain will add a subtle sweetness and unique texture to the mole.

5. Remove the plantain. Transfer the cooked plantain with a slotted spoon to a large bowl; set aside.

6. Separately cook the peanuts, almonds, raisins, and brown sugar. Repeat the process in the same skillet, separately cooking the chopped peanuts, chopped almonds, raisins, and packed brown sugar. Add a bit more oil as needed to prevent sticking. Toasting the nuts enhances their flavor, while the brown sugar caramelizes, adding depth to the mole. Once each ingredient is cooked, add it to the large bowl with the plantain. Stir the mixture together.

7. Puree the plantain-nut mixture. Puree half of the plantain-nut mixture in a blender with 1/2 cup of the chicken broth. Pour the puree through a strainer into a bowl; reserve the liquid. Repeat with the remaining half of the plantain-nut mixture in a blender with another 1/2 cup of the chicken broth. Pour through a strainer; reserve the liquid. Straining ensures a smooth, velvety mole.

8. Prepare the bread and spice mixture. Process the corn tortilla, cinnamon stick, maria cookies, concha-style bread (or other yeast roll), chopped Mexican chocolate, and ground pine nuts together in the clean blender until the mixture is crumbly. This blend will contribute to the mole’s unique flavor and thickening properties. Set aside.

9. Toast the chiles. Heat a small skillet over medium-high heat. Add the ancho chiles. Cook, stirring, until very fragrant, about 2 minutes. Be careful not to burn them, as this will make them bitter. Transfer the toasted ancho chiles to a medium bowl. Repeat with the mulato and pasilla chiles.

10. Soak and puree the chiles. Pour boiling water over the toasted chiles to cover. Set aside to soak for 30 minutes. After they have soaked and softened, puree the chiles in a blender. Then, pour the pureed chiles through a strainer into a Dutch oven; discard the solids. Straining the chile puree removes any tough skins and seeds, resulting in a smoother mole.

11. Combine ingredients in the Dutch oven. Add the remaining 2 cups of chicken broth to the Dutch oven. Heat the mixture to a boil over high heat; then reduce the heat to a simmer.

12. Simmer the mole. Add the browned chicken and pork, the pureed plantain-nut mixture, and the tortilla-spice mixture to the Dutch oven. Cook, uncovered, until the pork is tender, about 2 hours. Stir occasionally to prevent sticking.

13. Cool and shred the meat. Set the Dutch oven aside to cool for about 20 minutes. Then, remove the chicken and pork from the sauce. Shred the meat with a fork.

14. Finish the mole. Stir the shredded chicken and pork into the sauce in the Dutch oven. Pour the mole into a serving bowl or platter. Decorate with the reserved toasted sesame seeds.

Expert Tips & Tricks

• Chile Selection: The specific blend of chiles is crucial for authentic mole negro. If you can’t find all the varieties, don’t be afraid to experiment, but try to maintain a balance of smoky, fruity, and slightly spicy flavors.
• Toasting Spices: Toasting the sesame seeds and chiles is essential for releasing their aromatic oils and deepening their flavor. Watch them carefully to avoid burning.
• Strain, Strain, Strain: Straining both the nut mixture and the chile puree is key to achieving a smooth, luxurious mole.
• Adjusting Thickness: If the mole is too thick, add a bit more chicken broth. If it’s too thin, simmer it uncovered for a longer period to reduce the liquid.
• Make Ahead: Mole negro is a great dish to make ahead of time. The flavors meld and deepen as it sits, making it even more delicious.

Serving & Storage Suggestions

Serve the mole negro hot, garnished with the toasted sesame seeds. Accompany it with warm tortillas for scooping. Mole negro is also fantastic served over rice or with grilled vegetables.

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in individual portions for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if needed to thin the sauce.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	970.8 kcal	N/A
Calories from Fat	601 g	62%
Total Fat	66.8 g	102%
Saturated Fat	12.9 g	64%
Cholesterol	201.2 mg	67%
Sodium	585.3 mg	24%
Total Carbohydrate	35.8 g	11%
Dietary Fiber	5.8 g	23%
Sugars	18 g	N/A
Protein	58.9 g	117%

Variations & Substitutions

• Vegetarian Mole: Substitute vegetable broth for chicken broth and use firm tofu or grilled mushrooms instead of chicken and pork.
• Spicier Mole: Add a few dried chile de arbol to the mixture for extra heat. Remember to remove the seeds before soaking!
• Nut Allergy: If you have a nut allergy, omit the peanuts and almonds, or substitute with sunflower seeds.
• Gluten-Free: Ensure the cookies and bread you use are gluten-free. Corn tortillas are naturally gluten-free.

FAQs (Frequently Asked Questions)

Q: Why is it important to toast the chiles before soaking them?
A: Toasting the chiles releases their essential oils and deepens their flavor profile, adding complexity to the mole.

Q: Can I use a different type of meat in this recipe?
A: Yes, you can experiment with other meats like turkey, beef, or even duck. Adjust the cooking time accordingly.

Q: Is it necessary to strain the mole after blending?
A: Straining the mole is crucial for achieving a smooth and velvety texture. It removes any tough skins or seeds from the chiles.

Q: How can I adjust the sweetness of the mole?
A: You can adjust the sweetness by adding more or less brown sugar, or by using a different type of sweetener like piloncillo (Mexican unrefined cane sugar).

Q: Can I make mole negro in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Brown the meats as instructed, then combine all the ingredients in the slow cooker and cook on low for 6-8 hours, or until the meat is very tender.

Final Thoughts

Mole negro is more than just a recipe; it’s a culinary journey, a testament to the rich and complex flavors of Oaxaca. While it requires time and dedication, the reward is a truly unforgettable dish that will impress your family and friends. So, gather your ingredients, embrace the process, and prepare to be transported to the heart of Mexico with every delicious bite. Don’t hesitate to adjust the recipe to your liking, and please share your creations and feedback! Pair this magnificent mole with a crisp Mexican beer or a refreshing agua fresca for the ultimate dining experience.