Caveat: Mole in the Pueblan Style

When I was with Michelle, I often made mole poblano – the classic “chocolate chicken” in the old Aztec style. It was one of her favorites.

That was in the 1990s, of course. The last time I made it, I think, was maybe 2006. I never thought to make it since coming here to stay with Arthur because he had declared a preemptive disinterest in such an “abomination of good chocolate.” However, our friend Jan expressed interest in it, when it came up in conversation, so she convinced me to give it a try. I successfully resurrected my old recipe. I’m sure it’s not exactly the same as how I used to make it, but when I taste-tested it I could reasonably declare it “at least as good as restaurant style.”

I was surprised to learn that Arthur had no blender. I find it hard to believe, given his plethora of gadgets of all kind. So I broke out my low tech “pre-war Korean blender” (AKA stone mortar and pestle).  It gave my mole an authentic Aztec flair. The picture shows the work in progress.

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The completed sauce is below.

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