Mole Poblano

Name: Mole Poblano
Cuisine: mexican
Ingredients: 6 dried chilies (3 ancho, 3 mulato); 2 ripe tomatoes, quartered; 1 medium onion, chopped; 2 cloves garlic, minced; 1 small ripe plantain, sliced; 1/4 cup peanuts, toasted; 2 tbsp sesame seeds, toasted; 2 oz Mexican chocolate, chopped; 2 cups chicken broth; 1 tbsp vegetable oil; 1.5 kg chicken pieces (thighs and drumsticks); 1 tsp ground cumin; Salt to taste

MBG-eligible

Ingredients

6 dried chilies (3 ancho, 3 mulato)
2 ripe tomatoes, quartered
1 medium onion, chopped
2 cloves garlic, minced
1 small ripe plantain, sliced
1/4 cup peanuts, toasted
2 tbsp sesame seeds, toasted
2 oz Mexican chocolate, chopped
2 cups chicken broth
1 tbsp vegetable oil
1.5 kg chicken pieces (thighs and drumsticks)
1 tsp ground cumin
Salt to taste

Instructions

11. Toast chilies, peanuts, sesame seeds, and plantain in a dry skillet until fragrant; set aside.
22. In a pot, heat oil and sauté onion and garlic until translucent.
33. Add tomatoes and cook briefly, then transfer all toasted ingredients to a blender with 1 cup broth; blend to a smooth puree.
44. Return puree to the pot, stir in remaining broth, chocolate, cumin, and salt; simmer 20‑30 minutes, stirring frequently to prevent sticking.
55. Meanwhile, brown chicken pieces in a separate pan, then add them to the mole sauce; simmer covered until chicken is cooked through, about 35 minutes.
66. Adjust seasoning, garnish with extra sesame seeds if desired, and serve with rice or tortillas.

Source: llm-generated