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1
Put the almonds in a medium saucepan over medium heat and cook until lightly golden brown, stirring occasionally, about 5 minutes.
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2
Remove the almonds to a plate.
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3
Increase the heat to high, add the oil to the saucepan and heat until it begins to shimmer.
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4
Add the garlic and onions and cook until soft, about 4 minutes.
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5
Stir in the tomatoes, chipotle puree, the chile powders, cinnamon, allspice and cloves.
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6
Bring to a boil and cook for 10 minutes.
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7
Next, add the mangoes, raisins, corn tortillas, molasses, honey, maple syrup and almonds.
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8
Pour in the warmed chicken stock and cook, stirring occasionally, until the mangoes are soft and the mixture is reduced by half, about 50 minutes.
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9
Carefully transfer the mixture to a blender and blend until smooth.
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10
Return the mixture to the pan over high heat.
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11
Add the chocolate and cook until reduced to a sauce consistency, about 10 minutes.
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12
Season with salt and pepper.
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13
Preheat the oven to 350 degrees F.
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14
Pour the mole into a medium, high-sided saute pan and bring to a simmer.
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15
Crack the eggs one a time into a ramekin and carefully slip into the mole.
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16
Sprinkle the tops of the eggs with salt and pepper.
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17
Transfer the pan to the oven and cook until the whites are just set and the yolks are still jiggly, about 12 minutes.
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18
Spoon some of the Creamy Green Rice into a shallow bowl and make an indention in the center.
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19
Put the egg in the center and spoon some of the mole over the egg.
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20
Sprinkle with the cheeses and garnish with cilantro leaves.
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21
Place the heavy cream in a small saucepan over high heat and bring to boil.
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22
Reduce the heat to medium and simmer until reduced by half.
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23
While the cream is reducing, bring 2 3/4 cups water to a boil in a medium saucepan over high heat.
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24
Stir in the rice and season with salt.
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25
Bring to a boil again, stir, place a lid on the pan, reduce the heat to medium and cook until all of the liquid is absorbed, 15 to 18 minutes.
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26
Remove the rice from the heat and let sit for 5 minutes with the lid on.
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27
Remove the lid and fluff with a fork.
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28
Return the rice to the stove over medium heat, add the reduced cream and season with salt and pepper.
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29
Stir in the cilantro, green onions and poblanos.
