MOLE POBLANO CHICKEN RECIPES

Steps:

• To make the mole sauce, soak the chiles in 1 1/4 cups water for 15 minutes. Drain well and discard the soaking liquid.
• Heat the oil in a large heavy saucepan over medium heat. Add the onions and garlic and saute until translucent, 5 minutes. Transfer to a blender with the chiles, chocolate, chicken broth, peanut butter, sugar, oregano and tostadas and blend until very smooth. Transfer the sauce to a saucepan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer for 20 minutes.
• Season with salt and pepper. Add the rotisserie chicken pieces and stir to combine.

Steps:

• In a large skillet, brown chicken in oil over medium-high heat. Transfer to a 3-qt. slow cooker. Add the ham hock, beans, broth, chiles, onion and seasonings. Cover and cook on low until ham is tender, 6 to 8 hours. , Remove ham bone. When cool enough to handle, remove meat from bone; discard bone. Cut meat into bite-sized pieces and return to slow cooker. If desired, serve with sour cream and sliced jalapeno.