- 2 ancho chiles stemmed and seeded
- 2 guajillo chiles stemmed and seeded
- 1 lb, or about 8 to 10 , tomatillos husked and rinsed
- 1 Roma tomato
- 4 garlic cloves
- 2 whole cloves
- 1 tsp ground cinnamon
- 1 tsp oregano
- 2 tsp kosher or sea salt or to taste
- 1/4 tsp black pepper ground
- 3 tbsp vegetable oil
- 8 chicken pieces with skin and bones
- 1/4 cup white onion chopped
- 5 cups chicken broth
- 3 medium fresh hoja santa or 5 dried, optional
- Corn Masa Dumplings optional (recipe in same episode!)
- On an already hot comal or dry skillet set over medium heat, toast the chiles for about 10 to 15 seconds per side. They will become more pliable and release their aroma. Remove the chiles from the pan and place them in a cooking pot along with the tomatillos, tomato and garlic cloves. Cover with water and bring to a boil over medium-high heat, and simmer for 10 minutes, until they are soft and cooked. Transfer to a blender along with 2 whole cloves, ground cinnamon, oregano, salt and pepper. Puree until smooth and set aside.
- In a large skillet, heat 3 tablespoons of oil over medium-high heat. Gently add the chicken pieces skin side down first, and brown on each side for 3 to 4 minutes. Incorporate the onion and cook 2 to 3 minutes, until soft and translucent. Pour the reserved pureed sauce on top, add the hojas santas if using, and cook until it has seasoned and thickened, about 8 to 10 minutes.
- Add the chicken stock, bring to a simmer and keep at a steady simmer on medium heat for about 15 to 20 minutes. Reduce the heat to medium-low, add the masa dumplings one by one to the pan. Cook for another 12 to 15 minutes, or until the dumplings are cooked and the mole thickens enough to coat the back of a wooden spoon.