Ingredients
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Instructions
Preparing the mole base. If your slow-cooker has a removable cooking crock that can be placed directly on the heat, measure in the lard or oil and set over medium heat. Otherwise, heat the lard or oil in a large (12 inch) non-stick skillet. When hot, add the chiles, garlic, almonds and raisins. Stir slowly and continually until the chiles are thoroughly toasted (the interior of each piece will become lighter in color) and the almonds have taken on a creamy color and toasty aroma—about 5 minutes.
Add the tomatoes (with their juice), spices, chocolate and bread. Cook until the tomato juices are reduced and quite thick, about 2 minutes. Add 2 cups water, the sugar and 1 ½ teaspoons salt. Stir to combine. When the liquid comes to a simmer, transfer the crock to the slow-cooker (or scrape the mixture into your slow-cooker). Cook on low for 6 hours. After 6 hours most of the liquid will be reduced to a glaze. The mixture can hold for several hours on the slow-cooker’s “warm” setting.
Finish the mole. Scrape every bit of the mole base into a bowl, then scoop half of it into a blender jar. Add 2 cups of the chicken broth, cover and blend until as smooth as possible-for most household blenders this will take 4 to 5 minutes. Set a medium-mesh strainer over the slow-cooker’s cooking crock and press the mole base through it. Repeat with the remainder of the mole base. Stir in 3 more cups chicken broth. Simmer in the slow-cooker for 2 hours or so on high. If the sauce has thickened past the consistency of a cream soup, stir in a little more of the broth. Taste and season with additional salt (usually about 1 teaspoon) and sugar (usually 2 to 3 tablespoons).
Serve. In a medium bowl combine the shredded chicken and about 1 cup of the mole and combine well. Scoop into a warm corn tortillas, garnish with sesame seeds and enjoy without hesitation.
Thank you for sharing one of my childhood favourites.
The written recipe omits the final simmering of the mole after straining that is described in the video.
Hi Rick,
I was wondering how you would store this mole? can it be frozen? will it hold at fridge temperatures for a long period of time? Let me know what you think!
-Chris
Hi Chris-Yes you can do both! I have some mole in my freezer as we speak!
I have made this receipe 3 times. Everyone loves it. This is becoming my dish for all our gatherings. The aroma is wonderful.
is the crock pot set at low or high? Video says high and recipe says low.
Good catch. It’s low.
The video says slow cook on high 6 hours, written recipe says low for 6 hours. Which is the better method? Thanks!
The answer is “low” as indicated in the written recipe.
My wife an I are big fans of mole. I tried making this yesterday. I omitted the bread for two tortillas because we are gluten free and I used sliced almonds. I thought it was a little too bitter and not sweet enough. It seemed to me when I added sugar at the end to sweeten it up it was almost more bitter. Is this possible? How can I lessen the bitterness and up the sweetness? Love Rick and his videos. We moved to Michigan and really miss his restaurants.
I did it and gave some away to relatives. They said it was the best mole they have tasted. I also enjoyed it a lot. Actually, IT WAS THE EASIEST mole I have made. The appliances made the hard work: the Instant Pot (slow cooker program) and the blender.
Great recipe. Some day before I die I will try the mole you made for a State Dinner (recipe online). The only change I make to this one is that since it’s in a crockpot, I can simmer the finished product for 2 or 3 days. Adds complexity to the flavor, and makes for good dinner conversation. I set the crockpot outside so the house doesn’t smell like mole.