Mains
Simple mole with pasilla and mulato
Mole has a reputation for being a two-day job. This version keeps the character, deep, dark and gently sweet, with a fraction of the work. Dried pasilla brings a raisin-like richness and mulato adds a chocolatey depth. Spoon it over poached or roast chicken with rice.
Both chillies are dried once fully ripe and dark brown on the plant. Hang them somewhere airy, or dry them in a low oven, until they snap rather than bend.
- Prep 30 min
- Cook 60 min
- Total 90 min
- Serves 6
Ingredients
- 4 dried pasilla chillies
- 3 dried mulato chillies
- 2 tbsp oil
- 1 onion, chopped
- 3 cloves garlic
- 2 tomatoes, chopped
- 50 g almonds
- 30 g raisins
- 1 tbsp sesame seeds, plus extra to serve
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- 1 tsp ground cumin
- 750 ml chicken stock
- 40 g dark chocolate, chopped
- 1 tsp sugar
- Salt
- 1 kg cooked chicken, to serve
Method
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Step 1
Toast
Remove the stems and seeds from the dried chillies. Toast them in a dry pan for 20 seconds a side until fragrant, taking care not to burn them.
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Step 2
Soak
Cover the chillies with boiling water and soak for 20 minutes.
-
Step 3
Fry
Fry the onion in the oil for 8 minutes, then add the garlic, tomatoes, almonds, raisins, sesame seeds and spices and cook for 5 minutes.
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Step 4
Blend
Blend the drained chillies with the onion mixture and 250 ml of the stock until very smooth.
-
Step 5
Simmer
Pour into the pan, add the rest of the stock, the chocolate and sugar, and simmer gently for 30 minutes, stirring often, until thick enough to coat a spoon. Season with salt.
-
Step 6
Serve
Add the chicken and warm through. Scatter with sesame seeds and serve with rice.
Grow your own
The chillies in this recipe are easy to grow from seed in New Zealand.
