Serves 6

In Oaxaca, mole is a language of its own, with each region and family telling a different story through its ingredients. This almendrado, built on toasted almonds, reflects the flavors of the Central Valleys, where tropical almonds (Terminalia catappa) are traditionally used—similar in flavor and texture to the almonds we find in the United States. This version leans on warm spices rather than chiles, making it milder and slightly sweeter than the more chile-forward moles.

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Pollo Almendrado

Ingredients

Broth

  • 4 cups water
  • 1 teaspoon salt
  • 6 pieces chicken , skin on (thighs, drumsticks, and breasts, or a whole chicken, jointed)
  • 1/2 onion
  • 2 cloves garlic

Mole

  • 1 1/2 tablespoons vegetable oil , divided
  • 3/4 cup whole almonds
  • 1/2 medium yellow onion , cut into thick slices
  • 1 large slice of egg yolk bread or white bread
  • 8 blanched tomatoes or 1 28-ounce can whole tomatoes
  • 1 clove garlic
  • 1 allspice berry (or pinch of ground)
  • 1 clove
  • 1 cinnamon stick (3 inches)
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 2 cups broth in which the meat was cooked
  • 2 bay leaves
  • 1/4 cup blanched almonds
  • 1/4 cup olives (black or green)
  • 1/4 cup raisins
  • Salt , to taste

Garnish

  • 6 slices pickled jalapeño or serrano

Instructions

Broth

  • Add salt and water to a large pot; bring to a boil. Add chicken pieces, along with onion and garlic. Boil for 30 minutes or until meat is cooked. Remove chicken and set aside, reserving broth for the mole.

Mole

  • Heat 1 tablespoon oil in a saucepan over medium heat, then add almonds and sliced onion. Sauté until onion is translucent and almonds are golden brown. Remove from the heat and pour into a blender. Add bread, tomatoes, garlic, allspice, clove, cinnamon, oregano, thyme, and 1 cup of chicken broth. Blend until smooth.
  • In the same saucepan, heat 1/2 tablespoon of oil and transfer the blended mixture to the pan. Add 1 cup of broth from the meat, along with bay leaves, almonds, olives, and raisins. Cook for 10 minutes over low heat, stirring often so the mixture does not stick. Taste and correct the seasoning with salt. Remove bay leaves and discard. If preferred, blend the mole again for a smoother texture.
  • In a large serving dish, arrange the meat and bathe it with mole. Garnish with the slices of pickled jalapeño or serrano.