Recipe Name Mole Submitted by venupatri Recipe Description M Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 30 Ready In (minutes) 60

Ingredients Amount Measure Ingredient 3 pepper ANCHO 12 ounces pork 1 pound, raw chicken breast halves, boneless, skinless 1 medium (2-1/2\" dia) Onion, chopped 2 tablespoon Oil, vegetable, sunflower, linoleic (less than 60%) 5 cloves garlic minced 1 tablespoon Vinegar, apple cider 1/3 teaspoon cinnamon, ground 1 teaspoon salt 1 teaspoon cloves, ground 1 teaspoon pepper 2 slice bread 1 cup, diced pineapple, cubes 1 medium plantains Steps Sequence Step 1 Take 3 ancho peppers (dried pablano) and get all the seeds out. Press both sides of each on a heated pan to get the aroma out and turn reddish. Put in a bowl. Add boiling water to cover and put a smaller plate to hold them down. In a pan, fry 1 chopped onion in 1 tbsp of vegetable oil. Once they are golden brown, add 5 cloves minced garlic. Place the onion and garlic in a blender. Wipe the pan. Turn up heat to medium high, and add ¾ lb pieced pork. Fry for 10 min till browned. Likewise, brown 1 lb halved chicken breasts. Set aside. Put the anchos in a blender along with 1 cup water, 1 tbsp cider vinegar, 1/3 tsp cinnamon, 1 tsp salt, 1/8 tsp clove powder, 7 black pepper corns and 2 slices of heavy bread (balled). Blend to puree. Fry the sauce in a pan, add 2 cups of water and pork. Add 2 cups of water and simmer for 1 hour. Add the chicken, 1cup pineapple cubes and summer. Take a boiled plantain, peel, cube and fry in vegetable oil in a separate pan. Add to pork mix and simmer for 20 minutes. Serve with boiled white rice.