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Title: Mole Negro - PART 2
Categories: Chilies, Fruits, Pork, Nuts, Chocolate
Yield: 8 servings

DIRECTIONS CONTINUE

Heat 1 tablespoon lard in the same large, heavy pot over
medium-high and fry almonds, peanuts, canela, cloves,
anise, allspice, peppercorns and pumpkin seeds, stirring
occasionally, until browned and seeds begin to pop,
about 2 minutes. Add raisins, sesame seeds, cumin,
thyme, oregano and avocado leaf, and cook, stirring
constantly, until raisins are puffed and herbs are
beginning to toast and are very fragrant, about 1
minute. Add chilies, plantain, charred vegetables,
tostadas, chicken stock and salt to the pot and bring to
a boil. Cover, reduce heat to maintain a low simmer and
cook until the chilies and nuts smash easily when
pressed on the side of the pot, 30 to 45 minutes. Remove
from the heat and set the pot aside to cool slightly
before blending.

Working in batches if necessary, carefully blend the
chile mixture and liquid until as smooth as possible.
Transfer to a large bowl, stirring to combine each new
addition.

Rinse and dry the pot, set it over medium-high, and heat
the remaining 2 tablespoons lard until very hot.
Carefully but quickly, pour the blended mole into the
hot lard and immediately cover; it will spit and
sputter, so an apron and long sleeves are a good idea.
After the bubbles have slowed, stir, scraping up any
fried bits from the bottom of the pot. Reduce the heat
to medium-low and simmer uncovered, stirring frequently,
until the mole is glossy and the consistency of gravy,
about 10 minutes. Stir in the chocolate and remove from
the heat. Continue to stir until the chocolate is
completely melted.

Serve over chicken and sprinkle with the sesame seeds.

Yield: 8 servings

By: Rick A. Martínez

RECIPE FROM: https://cooking.nytimes.com

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