- For the Red Mole: Soak chiles in water for 20 minutes.
- Place shortening, garlic, sliced onions and anise and sesame seeds in a stock pot and cook over medium heat for 5 minutes. Add tomatoes. Remove chiles from water and place in the stock pot. Add 2 cups of chicken stock and remaining ingredients and simmer for 45 minutes on low heat. Allow mixture to cool.
- Transfer cooled mixture to a blender and puree. Return mixture to the pot and add remaining chicken stock. Boil for 10 minutes. Remove from heat and allow to cool. (Makes about 8 cups)
- For the Chicken: Place the chicken in a Dutch oven. Add onion half, a clove of garlic and water just to cover. Simmer about 20 minutes. Drain and reserve the stock, adding salt to taste. Add the mole and continue to simmer until chicken is cooked, about 10 minutes.
- This recipe yields 4 servings.
Notes:
Bruce Cass teaches at Pacific Rim Wine Education Center in San Francisco and is the author and editor of the "Oxford Companion to Wines of North America." Mole recipe from Sal Morales at El Dorado Cantina, Brentwood, CA. |
