Mole con chica pollo

• 2 Cornish hens
• 1 bottle prepared mole
• 1 can whole chili pepper
• 14 lb cheddar cheese, cut into strips
• 2 tablespoons Knorr chicken bouillon
• 12 teaspoon dried oregano
• 12 teaspoon chili powder
• 12 teaspoon cumin
• 12 teaspoon cinnamon
• 1 clove garlic, minced
• salt and pepper

1. Wash and remove gizzards and livers from cavities of hens.
2. Place innards in a small saucepan add water to cover by 1 inch, boullion, oregano, chile powder, cumin, cinnamon and garlic.
3. Bring to a boil, reduce heat, and simmer.
4. Dry hens and sprinkle with salt and pepper, inside and out Remove chili peppers from can, put liquid from can into broth along with any left over chilis, chopped.
5. Place cheese inside of chili peppers and stuff inside hen.
6. Tuck wings, secure cavity with pin (I use turkey lacers) place in a deep oven going pan so that they fit snugly.
7. Remove broth from heat and strain Replace broth in pan, add Mole sauce.
8. Stir until smooth.
9. Pour Sauce over hens.
10. Bake,uncovered, basing with sauce every 20 minutes until done, about 1 1/2 hours.
11. Serve with tortillas, beans and pass the extra sauce.

cornish hens, mole, whole chili pepper, cheddar cheese, knorr chicken, oregano, chili powder, cumin, cinnamon, clove garlic, salt

Taken from www.food.com/recipe/mole-con-chica-pollo-12810 (may not work)