My local Mexican Super had Chicken Quarters on sale for $0.49 a LB, so I bought me 5lb to make me some Oaxaca Mole. The Chicken had some Backbone attached which I sliced away and used to make the Stock for the recipe.
For this you need:
1 ripe Plantain baked with 1/2 slits in skin at 400* for 40 minutes, cool, peel and slice.
2.5 cups of Guajllio red chilli sauce as described in a previous Thread.
6 Roma Tomatoes boiled, removing skins..
1 Large White Onion 1/2 inch sliced Charred in Skillet
6 Cloves of Garlic charred in skillet with skin remove skins after char
Do each of the following individually
1 stick of Cinnamon toasted in dry skillet
6 Cloves toasted in skillet
10 Peppercorns toasted in skillet
1/2 cup of Almond slivers toasted in skillet
4 Tbsp of Sesame Seeds toasted in skillet
1 Tsp dried Oregano toasted in skillet
Place all in Blender wt
3 Tbsp Raisins
2 Tbsp Brown Sugar
2 Tsp Kosher Salt
Blend till smooth.....
About 4 lbs of Chicken...browned in some oil in a heavy pot.
Put Mole sauce in Pot with
2.5 Cups of Chicken Broth
add abou 4.5 oz of Mexican Chocolate ground up in blender With a tad of water to emulsify
Let simmer till for 40 minutes
Add 1.5 Lb of Green Beans sliced in 1 inch segments
3 Chayote Squash pealed and sliced into Mole
Let simmer on very low heat for an hour or two, till Chicken is falling off the bone tender.
Salt to taste
Serve with rice and or Tortillas.
The basic recipe came from Pati Jinich and her Mexican Table show on PBS.. I had to bump up the amount of Chocolate used as it had a pronounced Sesame Seed taste profile.