Pork Medallions in a Dark Chocolate Chipolte Sauce

Our current (August/September) Cook the Books Club selection is The Secret Book of Frida Kahlo, by F.G. Haghenbeck, hosted by Debra of Eliot's Eats.  I began his novel, intrigued to learn more about the famous artist.  My interest in her was originally piqued by a mole demonstration I attended at the Kona Chocolate Festival several years ago.  The very charming Mexican chef prepared a recipe for Mole Poblano which he said could be found in the book, Frida's Fiestas.  And after tasting his delicious meal, I ran right out (via Amazon) to get that book, which is indeed a beautiful one, filled with wonderful recipes, art and photography, much of it taken at her famous Blue House, and co-written by Frida's step-daughter, Guadalupe Rivera, who states in an Epilogue that the purpose of her writing was to offer "a different aspect of Frida's way of life, the joyous one."

That said, I must admit to dismay and a bit of revulsion at the other side of her life, as revealed in  Haghenbeck's novelized account of Frida's mostly painful and amoral life.  It was difficult finding very much to relate to or admire in the book, dragging on as it did with sordidness and pain. Not a fun or uplifting read.

In spite of the awkwardness of  the writing (due partly to translation?) and fictionalized bits, dream sequences, etc., it seems to be a true enough rendering, at least in spirit, of Frida's life, according to her more accurate biography, Frida by Hayden Herrera, upon which the movie was based.

Inspiring though, as far as food goes, lots of recipes and references to wonderful meals.  I just love eating and cooking Mexican.  How to choose??  Then whilst reading one of my little mystery thrillers, there happened to be a mention of "Pork Medallions in a Dark Chocolate Chipolte Sauce".  Now that grabbed my attention.

Chicken Molé Poblano for Recipes to Rival

Our February Recipes to Rival project, hosted by Temperance of High on the Hog, was a delicious Chicken Molé  Poblano.  Since this entry is coming from Hawaii, I should perhaps call it my Tsunami Chicken Molé?

It wasn't really all that difficult, and well worth the bit of effort as it was soooo good, besides making twice the amount needed.  So, you can freeze enough for a different meal later.  I love molés and, in looking through my various cookbooks to compare recipes, realized that they come in a rainbow array of  black, red, and yellow ones, besides this Poblano, which is a lovely terracotta color.  Like Mexican quarry tiles, ha ha, sounds better than brown.  And, what is guacamole, but a green molé?  My favorite Mexican cookbook, the fabulous Frida's Fiestas,  is full of wonderful photos of her house and art, with recipes for the black, yellow and red ones, as well as a fresh green.  Each very different, and now I've got to try them all.  In fact, this feels like the beginning of a post series.  Look for it right here folks.

Chicken Molé Poblano

Recipe courtesy Tyler Florence

Ingredients
Molé sauce:
2 dried Ancho chilies, stemmed and seeded
2 dried Anaheim chilies, stemmed and seeded
2 dried Chipotle chilies, stemmed and seeded
1/4 cup golden raisins
1/4 cup whole almonds
1/4 cup sesame seeds
1 tablespoon whole black peppercorns
1 cinnamon stick, preferably Mexican, broken in pieces
1 tablespoon dried oregano, preferably Mexican (I used my fresh Puerto Rican)
4 sprigs fresh thyme, leaves only
3 tablespoons extra-virgin olive oil
2 small onions, sliced
3 cloves garlic, chopped
2 Serrano peppers, stemmed and seeded, chopped
6 plum tomatoes, chopped
2 ounces bittersweet chocolate, preferably Mexican, chopped

Chicken:
1 capon or large chicken, cut into 10 pieces
1 lemon, juiced
Kosher salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
2 cups chicken stock
Cilantro leaves, for garnish
Cooked white rice, for serving
I added salt to taste at the end
Directions after the jump ...