Credit for inspiration on this one has to go to Tracey from Tasty Trix. Not to mention Frida, herself.
The recipe is straight from a display at The Frida Kahlo Museum in Mexico City, where Tracey and her husband visited on a recent trip. In usual style, Tracey recreated the dish soon upon arriving home, and her pictures were enough to decide me right then and there.
I won’t lie. This is my first mole — I’ve eaten a bunch — but I’ve never made my own.
The other consideration to keep in mind is that I live on a small island, where one was does not simply walk into the grocery store and buy 3 different types of obscure dried chilies. Instead, I dove into my spice cupboard and used what I found there. I encourage you to do the same. Experimentation is the foundation of invention, or something like that.
Rich in colour and flavour, this is a noshably delicious dish that I am pretty proud of. I simplified and reduced the number of steps, and, aside from my weak selection of chilies, everything else on Frida’s list made it into my crockpot mole.
Yes, the list of ingredients is long. It’s a mole, what did you expect? We’re not making Kraft Dinner here, people.
(Click on the link below for a printable version of the recipe.)
: A rich, traditional Pueblan mole, adapted for the crockpot.
- Chicken – 1 Whole
- Butter – ¼ Cup
- Chili Flakes – 1 tsp
- Ancho Chili Powder – ½ tsp (see notes)
- Ground Fennel – ½ tsp
- Salt – ½ tsp
- Fresh Ground Pepper – ½ tsp
- Ground Cloves – pinch
- Onion, quartered – 1 small
- Canned Whole Tomatoes – ½ Cup
- Juice from Canned Tomatoes – ½ Cup
- Garlic Clove, halved – 1
- Cinnamon Stick – 1
- Fresh Bread Crumbs – ¼ Cup
- Raisins – ¼ Cup
- Almonds – ½ Cup
- Pumpkin Seeds – ¼ Cup
- Sesame Seeds – ¼ Cup
- Bittersweet Chocolate – 2 oz
- Sugar – 1 tsp
- Lime Wedges for garnish
- Cut the chicken up into pieces. Separate the legs from the thighs and cut each breast half into 2 equal pieces. Remove and discard the skin. Reserve the carcass and wings for stock.
- Mix together the butter, chilies, fennel, salt, pepper and cloves. Rub the chicken pieces with the butter, and arrange in the slow cooker. Add the onion, tomatoes, juice, garlic and cinnamon stick. Cook on low for approx. 3 to 4 hours, until the chicken is tender and almost falling off the bone.
- Add the bread crumbs, raisins, nuts, seeds and chocolate to the slow cooker. Mix well, and cook on low for 30 minutes more.
- Remove the chicken pieces to a plate and discard the cinnamon stick. Use an immersion blender to puree the sauce until smooth, adding hot water or stock if necessary to make a thick sauce. Taste, add the sugar, and season with additional salt and pepper.
- Remove the meat from the bone and add it to the sauce in the slow cooker. Keep warm until ready to serve.
- Serve hot, with fresh tortillas and lime wedges on the side.
- Of course you can use chicken pieces instead of a whole chicken…choose bone-in pieces, and a mix of white and dark meat. Of course, you won’t have a carcass for stock…
- The original recipe from the Frida Kahlo Museum in Mexico City listed 3 different chilies. I simplified this recipe, using what I have in my spice cupboard. I encourage you to use what you have and experiment a little.
- I prefer to remove the meat from the bone, to make the eating a little easier at the table. If you prefer to serve whole pieces, who am I to stop you? :)
- To make this gluten-free, replace the breadcrumbs with a soft corn tortilla, broken in small pieces.
Preparation time: 15 minute(s)
Cooking time: 3 hour(s) 20 minute(s)
Number of servings (yield): 6
Copyright © 2009-2012 Island Vittles/Theresa Carle-Sanders. Don’t Steal – Karma’s Real.