The Very Best of Emeril

take out a sample of the sauce to see if the rather tough chile skins have

been blended sufficiently. If not, add a little more water, stir well, and

then blend for a few seconds more. Heat the remaining lard in a heavy pan or

saute pan, add the blended sauce and chocolate, and cook over medium heat,

stirring and scraping the bottom of the pan to prevent sticking, for about

5 minutes. Add 2 cups of the chicken broth and the chicken pieces, taste

for salt, and cook for 15 minutes more. The sauce should be fairly thick and

lightly cover the back of a wooden spoon. Serve with white rice and

tortillas. This recipe yields 6 to 8 servings.

Colaradito − (Red Oaxacan Mole)

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The Very Best Of Emeril