Emeril's Poblano Chocolate Mole

Ingredients

Cooking Directions

Slowly roast peppers over open flame, then roast the onion. Place the charred vegetables in a plastic or paper bag until cool enough to handle

Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Roast the onion using the same procedure.

Peel the peppers, and remove the seeds and the stems. Roughly chop the peppers and onion into 1/2-inch pieces, and place in a medium-sized mixing bowl. (The charred peppers and onions will yield approximately 2 cups.) Add the remaining ingredients to the bowl and stir to mix well.

Heat the vegetable oil in a 4-quart pan over medium-high heat. Add the pistachio and pumpkin seeds and pine nuts, and brown, stirring occasionally, about 5 minutes. (Note that the nuts will make popping sounds as they cook.) Add the chopped poblanos and onions, chili powder, garlic, cumin, coriander, salt, and black pepper, and cook, stirring constantly, for 1 minute. Add the chicken stock and cilantro to the pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 45 minutes. Add the chocolate to the sauce and stir until dissolved. Add the cream and stir well, and simmer for an additional 15 minutes.

Puree the mole with a hand-held immersion blender, or transfer in batches to a blender and puree on high speed. You can serve the mole warm.

Emeril Lagasse c. 2000