A true masterpiece of Mexican cuisine, this authentic Mole Poblano features tender chicken simmered in a complex, velvety sauce. Crafted from a symphony of dried chiles, nuts, seeds, spices, and dark chocolate, this dish is a labor of love that rewards with an unforgettable, deeply savory, and layered flavor.
Prep60m
Cook120m
Soak30m
Servings4
Serving:1 piece974 cal
Ingredients
For 4 servings
2 lbChicken Pieces (Bone-in, skin-on thighs or drumsticks work best)
Place the chicken pieces, half of the white onion, 4 garlic cloves, and 1 tsp of salt in a large stockpot or Dutch oven.
Cover with water by at least 2 inches. Bring to a boil over high heat, then reduce to a gentle simmer.
Skim any foam that rises to the surface. Cook for 25-30 minutes, or until the chicken is cooked through and tender.
Carefully remove the chicken pieces and set them aside. Strain the broth through a fine-mesh sieve and reserve at least 6 cups for the mole sauce.
2
Toast and Rehydrate the Chiles
Wipe the dried chiles clean with a damp cloth. Heat a dry heavy skillet or comal over medium heat.
Working in batches, toast the chiles for 20-30 seconds per side until they become fragrant and slightly change color. Do not let them burn, or the mole will be bitter.
As they are toasted, place the chiles in a medium bowl and cover them with 3-4 cups of very hot water. Let them soak for 30 minutes to soften completely.
A true masterpiece of Mexican cuisine, this authentic Mole Poblano features tender chicken simmered in a complex, velvety sauce. Crafted from a symphony of dried chiles, nuts, seeds, spices, and dark chocolate, this dish is a labor of love that rewards with an unforgettable, deeply savory, and layered flavor.
This mexican recipe takes 180 minutes to prepare and yields 4 servings. At 973.79 calories per serving with 84.84g of protein, it's a advanced recipe perfect for dinner or lunch.
In the same skillet, heat 2 tbsp of lard over medium heat. Add the remaining half onion, 4 garlic cloves, and tomatoes. Fry, turning occasionally, until softened and lightly charred, about 8-10 minutes. Transfer to a blender jar.
Add the almonds, peanuts, 2 tbsp of the sesame seeds, and raisins to the skillet. Toast for 2-3 minutes, stirring constantly, until fragrant and lightly golden. Transfer to the blender jar.
Add the torn tortilla to the skillet and fry until crisp and golden, about 1-2 minutes. Add to the blender.
Finally, add the cinnamon stick, cloves, peppercorns, and anise seed to the hot, dry skillet. Toast for 30-60 seconds until fragrant, then add to the blender.
4
Blend the Mole Paste
Drain the softened chiles, reserving about 1 cup of their soaking water. Add the chiles to the blender with all the fried aromatics.
Add 1 cup of the reserved chicken broth to the blender. Blend on high speed until a thick, smooth paste forms. This may take several minutes.
Add more chicken broth or a little of the chile soaking water as needed to keep the mixture moving. For an exceptionally smooth sauce, press the paste through a medium-mesh sieve into a bowl, discarding any solids.
5
Cook the Mole Sauce
Heat the remaining lard in the now-empty Dutch oven over medium heat. Carefully pour the mole paste into the pot—it will splatter.
Cook the paste, stirring constantly with a wooden spoon, for 10-15 minutes. The paste will thicken, darken in color, and become very fragrant. This step, called 'sazonar', is crucial for developing the mole's deep flavor.
Gradually whisk in 4 cups of the reserved chicken broth, one cup at a time, until the sauce is smooth. Bring to a simmer.
6
Simmer and Finish the Dish
Once simmering, add the chopped Mexican chocolate, the remaining 1 tsp of salt, and the optional sugar. Stir until the chocolate is fully melted and incorporated.
Reduce the heat to low. Return the poached chicken pieces to the pot, nestling them into the sauce. Cover and simmer gently for at least 30 minutes, or up to an hour, to allow the flavors to meld. Stir occasionally to prevent sticking.
The mole should have the consistency of a thick gravy. If it's too thick, stir in a little more chicken broth.
Serve the chicken mole hot, garnished with the remaining 1 tbsp of toasted sesame seeds. Accompany with Mexican rice and warm corn tortillas.
Pro Tips
1Making mole is a marathon, not a sprint. Set aside a few hours and enjoy the process. The result is well worth the effort.
2The most critical step is toasting the chiles. If they burn, the sauce will be irreparably bitter. Work quickly and trust your nose.
3For the smoothest possible mole, strain the blended paste through a sieve. This removes any tough bits of chile skin or seeds.
4Mole flavor deepens and improves overnight. If you have time, make it a day ahead and gently reheat before serving.
5Taste and adjust the seasoning before serving. It might need a pinch more salt, a little more sugar to balance bitterness, or a bit more chocolate for richness.
6Don't skip frying the mole paste ('sazonar'). This step cooks the raw flavors of the ingredients and is essential for the final taste and color.
Recipe Variations
Protein Swap
Protein Swap
This mole sauce is fantastic with other proteins. Try it with turkey (a very traditional pairing), pork shoulder, or even firm tofu or roasted vegetables for a vegetarian version.
Spice it Up
Spice it Up
For a spicier mole, add 1-2 dried chipotle chiles or chiles de árbol to the mix. Toast and rehydrate them along with the other chiles.
Nut-Free Version
Nut-Free Version
For a nut-free mole, substitute the almonds and peanuts with an equal amount of pumpkin seeds (pepitas). Toast them as you would the nuts.
Health Benefits
✨
Rich in Antioxidants
The combination of dried chiles, dark chocolate, tomatoes, and spices provides a powerful dose of antioxidants, which help combat cellular damage in the body.
❤️
Source of Healthy Fats
Almonds, peanuts, and sesame seeds contribute monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help reduce bad cholesterol levels.
✨
Mood-Boosting Properties
Dark chocolate contains compounds like theobromine and phenylethylamine, which can have a positive effect on mood. Additionally, capsaicin from the chiles can trigger the release of endorphins.
Frequently Asked Questions
How many calories are in one serving of Chicken Mole Poblano?
A typical serving of Chicken Mole Poblano contains approximately 650-750 calories, depending on the size of the chicken piece and the exact ingredients used. It is a rich, calorie-dense dish.
Is Chicken Mole Poblano healthy?
While high in calories and fat, mole poblano offers some health benefits. It's rich in antioxidants from the chiles and dark chocolate, and contains healthy fats and fiber from nuts and seeds. It's best enjoyed in moderation as part of a balanced diet.
Can I make the mole sauce ahead of time?
Absolutely! Mole sauce tastes even better the next day. You can prepare the sauce completely, let it cool, and store it in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
My mole tastes bitter. How can I fix it?
Bitterness usually comes from burnt chiles or spices. To balance it, you can try adding a little more Mexican chocolate, a teaspoon of sugar or piloncillo, or a tablespoon of raisins blended with a little broth. Add these in small amounts and taste as you go.
What is the difference between mole poblano and other moles?
Mole is a general term for a variety of complex Mexican sauces. Mole Poblano, from Puebla, is one of the most famous types, known for its dark color and balance of savory, sweet, and spicy flavors, including chocolate. Other moles, like Mole Negro from Oaxaca, are even darker and more complex, while Mole Verde is bright and herbaceous.
