Mole de Olla con Epazote

Mole de Olla con Epazote
Mole soup with Epazote
(from Hot & Spicy Mexican, by DeWitt, Wilan and Stock (Prima, 1996))

This delicious, hearty Mole "stew" originates from Tlaxaca. It is simple and very quick to make.

Ingredients:

5 Tomatoes
8-10 Chipotle Chiles (smoked Jalapenos-can be found in Mexican markets), seeds and stems removed
Hot water as needed
2 cloves garlic, peeled
4 TB vegetable oil
1 3-pound chicken, cut into 6-8 pieces
1/2 cup water
1/2 cup chicken broth
1 t salt
1/4 cup epazote, chopped (a very fragrant fresh herb; substitute 1/8 cup fresh mint plus 1/4 cup basil)

Procedures:

Roast the tomatoes until the skins blister; allow them to cool slightly and then peel and cut the tomatoes in half.

Tear the chiles into strips, cover with hot water, and re-hydrate them for 20 minutes. Place the chiles and their soaking water into a blender, add the tomatoes and garlic, and puree until the mixture is smooth.

Heat 2 tablespoons of the oil in a small skillet, pour in the pureed mixture, and saute for 5 minutes.

Heat the remaining oil in a medium-sized skillet, lightly brown the chicken, add the water, chicken stock, and salt and bring to a boil. Reduce the heat and simmer for 20 minutes, covered.

Pour the sauteed chile mixture over the chicken, cover, and simmer for 15 minutes. Add the epazote and simmer for 10 minutes more. Serve hot with cooked rice.
Serves 6.
Heat scale: Medium (to increase the heat, leave the seeds in the chipotle chiles; to reduce the heat, use 2-4 chiles).

By Bob Nemerovski / molepage@ramekins.com