James Pablo Chocolate Mole
POBLANO CHOCOLATE MOLE
1 lb poblano chiles
1 lrg yellow onion peeled, halved,
root end left on
1 tbl vegetable oil
1/2 cup shelled pistachio nuts
1/2 cup pumpkin seeds
1/2 cup pine nuts
2 tsp chili powder
1 tsp minced garlic
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1/2 tsp freshly-ground black pepper
4 cup chicken stock
(or canned low sodium chicken broth)
1/2 cup coarsely-chopped fresh cilantro
2 oz semisweet chocolate finely chopped
1/2 cup heavy cream
Poblano Chocolate Mole:
To roast the peppers, place them directly on the burners
of a gas stove over medium heat and turn them frequently with tongs until all
sides are charred black, 7 to 10 minutes. (Alternatively, the peppers can be
roasted under a broiler or over a hot gas or charcoal grill.) Transfer the
peppers to a plastic or paper bag, seal the bag, and let cool for about 15
minutes. Peel the peppers, remove the seeds and stems, and coarsely chop the
flesh.
Roast the onion halves over medium heat, using the same procedure, until the cut
surfaces are lightly charred and the onion is slightly softened, about 10
minutes. Remove from the heat and let cool. Remove and discard the root ends
from the onions; coarsely chop the onions.
Heat the vegetable oil in a medium saucepan over medium-high heat. Add the
pistachios, pumpkinseeds, and pine nuts and cook, stirring occasionally, until
the nuts are browned. Add the peppers, onions, chili powder, garlic, cumin,
coriander, salt, and pepper and stir for 1 minute. Add the chicken stock and
cilantro and bring to a boil over high heat.
Reduce the heat to medium-low and simmer for 45 minutes. Add the chocolate and
stir until melted. Add the cream, stir well, and simmer for an additional 15
minutes. Puree with an immersion blender. Serve over the sliced turkey.
This recipe yields 6 to 8 servings.
Try? There is no try. There is only do or do not do.
- Yoda