Mole De Polio Recipe

Summary

Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelMedium
Health IndexAverageServings8
CuisineCourse
MethodMain Ingredient

Ingredients

 Shortening1⁄2 Cup (8 tbs)
 Chili powder1⁄4 Cup (4 tbs)
 Chicken broth2 Cup (32 tbs)
 Corn tortillas2 , cut into pieces
 Flour tortillas2 , cut into pieces
 Tomatoes2 , diced
 Onion1 , chopped
 Garlic2 Clove (10 gm), minced
 Raisins2 Tablespoon
 Almonds2 Tablespoon
 Peanuts2 Tablespoon
 Sesame seeds2 Tablespoon
 Sugar1 Tablespoon
 Oregano1 Teaspoon
 Thyme1⁄2 Teaspoon
 Bay leaf1
 Mexican chocolate/1 tablespoon unsweetened cocoa3⁄4 Ounce
 Ground cinnamon1⁄2 Teaspoon
 Ground cloves1⁄2 Teaspoon
 Cumin1⁄2 Teaspoon
 Allspice1⁄2 Teaspoon
 Chicken breasts8 , boned

Nutrition Facts

Serving size

Calories 491 Calories from Fat 209

% Daily Value*

Total Fat 24 g36.9%

Saturated Fat 5.6 g28%

Trans Fat 1.7 g

Cholesterol 99.8 mg

Sodium 419.1 mg17.5%

Total Carbohydrates 26 g8.7%

Dietary Fiber 5.9 g23.5%

Sugars 8.4 g

Protein 45 g90.6%

Vitamin A 51.8% Vitamin C 23%

Calcium 13.2% Iron 25.2%

*Based on a 2000 Calorie diet

Directions

Heat the lard in a large skillet until very hot.
Stir in the chili powder and cook until brown.
Stir in the remaining ingredients except the second 2 cups of chicken broth and chicken.
Simmer for 1 hour.
Let cool.
Pour some of the sauce into a blender.
Puree until smooth.
Continue with the remaining sauce.
Heat the sauce and remaining 2 cups chicken broth in a skillet.
Place the chicken in the sauce and simmer for one hour or until chicken is tender.
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