Manchamantel Mole- Mild Red Mole with Chicken, Pork, and Fruit

Manchamantel Mole- Mexican Mild Red Mole with Chicken, Pork, and Fruit

Manchamantel Mole- Mild Red Mole with Chicken, Pork, and Fruit

This delicious recipe is an amalgamation of different recipes from Chiapas, Oaxaca, and elsewhere. To make the sauce yourself, dried chilies and tomatillos can be ordered in advance online or found in Latin markets. Amazing pre-made mole pastes from Mexico can be ordered online. This recipe has been simplified for today's home chef and is a great introduction to mole and great for a special dinner party or buffet.

5 from 2 votes

Print Pin

Course: Brunch, Lunch, Main Course

Cuisine: Mexican, Oaxacan

Prep Time: 1 30

Cook Time: 1

Total Time: 2 30

Servings:

Author: My Hungry Traveler

Equipment

Food Processor or blender
Covered Dutch oven or pot

Ingredients

Mole Sauce
4 large Dried ancho chile, tops and seeds removed
10 Guajillo chile, tops and seeds removed (or 8 more chile anchos if you can't find Guajillos)
⅔ cup Vegetable oil
8 cloves Garlic, unpeeled
1 large Onion. Unpeeled and cut in half top-to-bottom
14 oz Fire roasted peeled tomatoes. One can. Whole or diced and with jalapeno OK.
11 oz Canned peeled tomatillos (Sub: peeled fresh)
½ tsp Dried Mexican oregano
½ tsp Dried thyme
3 Bay leaves
1 tsp Ground cinnamon
½ tsp Ground black pepper
⅛ tsp Ground cloves
1 tsp Ground cumin
1½ tbsp Sugar
2 Slices firm white bread, broken apart
Salt and pepper
Dish Ingredients
2 cloves Garlic, peeled and sliced thin
3½ lb Cut up chicken pieces, breast halves halved
⅓ cup Vegetable oil
2 tbsp Olive oil or vegetable oil
1½ lb Boneless pork shoulder, 2-inch cubes
3 tbsp Apple cider vinegar
2 Large green apples, peeled, cored, and cut into 8 wedges each
2 cups Fresh pineapple, cut into 1½-inch chunks

US Customary - Metric

Get Recipe Ingredients

Instructions

If using pre-made Mole paste, skip the "Prepare Chiles" and "Prepare Vegetables" steps below.
Prepare Chiles - Boil some water. Tear peppers into flat pieces and toast them in a large heavy skillet over medium heat. Press them down for a few seconds then flip. Do the same thing on the other side. When they begin to smell and change color, remove and toss in a bowl. When all done, pour boiling water over them and cover with a small plate to keep submerged. Soak for 30 minutes while preparing the vegetables.
Prepare Vegetables - Peel 2 of the garlic cloves, peel, slice and put aside. Roast the remaining unpeeled garlic cloves in the same skillet with unpeeled onion halves cut-side down over medium-low heat. Turn frequently. Remove garlic cloves after 8-10 minutes to cool slightly. Let onions cook for another 10-12 minutes and remove to cool. When cool enough to handle, lightly scrape char off exposed part of onion and peel both garlic and onion over a bowl. Place peeled garlic, onion and any juices into the bowl of a food processor or blender. Add tomatoes and tomatillos with juices to same bowl. Drain chilies and add. Add in 1 cup water and bread pieces. Process on high until a smooth paste forms. Scraping down the sides occasionally. Strain into a bowl using a wooden spoon to extract as much paste as possible.
Cooking the Meats - Salt and pepper meat and chicken pieces. Heat ⅓ cup oil over medium-high heat in a large lidded Dutch oven or casserole. Starting with the pork cubes, brown uncrowded about 2 minutes per side. Remove browned pieces to a separate bowl. When done with pork pieces, add chicken in single, uncrowded layers and brown 3 minutes per side. Remove and set aside with pork.
Making the Sauce - Add 2 tbsp oil to same pot over medium heat. Add sliced garlic and lightly brown but don't burn, around 1-2 minutes. Remove and discard. Add bay leaf, cinnamon, cumin, ground black pepper, oregano and thyme and cook for 1 minute. Turn up heat to medium high and pour in chile-tomato mixture and 2 cups water. Scrape bits from bottom and cook, covered, for about 20 minutes to blend flavors.
Finishing the Dish - Stir in pineapple chunks and pork cubes and simmer, covered, 15 minute over low heat. Return chicken to pot along with apple wedges and simmer, covered, until the chicken is cooked through, about 20 minutes more. Remove bay leaves and stir in sugar and vinegar. Season with salt and pepper. Remove from heat and serve on dinner plates with corn tortillas on the side.

Nutrition