This is a traditional Mexican meal that I have been eating since I was a wee one. Some versions of it have peanut butter and chocolate in it but when I asked my dad at what point he added those two ingredients, he looked at me like I had lost my ever loving mind.
So give this version a try. You’ll like it.
Dad’s Chicken Mole
1 whole chicken fryer, cut up
3/4 – 1c cornmeal
1 1/2 Tbsp garlic powder
3 Tbsp menudo spice mix
1 1/2 tsp salt
In a large pot, add chicken and fill the pot with water to cover the chicken. Bring to a boil and cook for 45 minutes.
Add cornmeal to a frying pan. Heat for a 5 minutes on low-medium heat, stirring constantly. Cornmeal will start to turn a darker shade. Add spices and continue stirring for another 3-5 minutes until cornmeal starts to turn brown.
Add cornmeal mixture to chicken slowly. Start with 3/4 c and add remaining, as needed, to thicken the sauce. Keep in mind it will thicken as it cooks. Add salt and stir. Cook additional 10 minutes to allow sauce to thicken. Serve with rice.