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Mole Poblano

Name: Mole Poblano
Prep time: 75 min
Cook time: 120 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 kg Chicken (in pieces); 6 pieces Ancho chillies; 4 pieces Pasilla chillies; 4 pieces Mulato chillies; 80 g Almonds; 60 g Peanuts; 60 g Sesame seeds; 80 g Raisins; 3 pieces Tomatoes; 200 g Tomatillos; 1 piece Onion; 6 cloves Garlic; 1 piece Cinnamon stick; 4 pieces Cloves; 60 g Dark chocolate; 2 slices Stale bread; 120 g Lard; To taste Salt

Mole Poblano is a classic Mexican main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Chicken (in pieces), Ancho chillies, Pasilla chillies, Mulato chillies, Almonds, Peanuts, Sesame seeds, Raisins, Tomatoes, Tomatillos, Onion, Garlic, Cinnamon stick, Cloves, Dark chocolate, Stale bread and Lard, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. True to traditional Mexican cooking, the dish focuses on vibrant with toasted dried chilies, fresh citrus brightness, and earthy herbs.

In authentic Mexican tradition, Mole Poblano is best presented with warm corn tortillas, fresh salsa, and lime wedges.

If you enjoy authentic Mexican cooking, be sure to also explore our recipe for Chiles Rellenos.

Difficulty: hardPrep: 75 minCook: 120 minServes 8

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Ingredients

Chicken (in pieces)2 kg
Ancho chillies6 pieces
Pasilla chillies4 pieces
Mulato chillies4 pieces
Almonds80 g
Peanuts60 g
Sesame seeds60 g
Raisins80 g
Tomatoes3 pieces
Tomatillos200 g
Onion1 piece
Garlic6 cloves
Cinnamon stick1 piece
Cloves4 pieces
Dark chocolate60 g
Stale bread2 slices
Lard120 g
SaltTo taste

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1🍲 Simmer

Simmer the chicken with an onion and garlic for forty minutes. Strain and keep the broth.

Step 2

Seed the chillies and toast them on a dry pan ten seconds a side, stopping short of blackening.

Step 3

Cover the chillies with boiling water for twenty minutes to soften.

Step 4🍳 Fry

Fry the almonds, peanuts, sesame, raisins and bread in lard, one at a time and separately.

Step 5

Char the tomatoes, tomatillos and garlic on a dry pan until blackened in patches.

Step 6🥄 Mix

Blend everything with broth in batches and pass it through a sieve twice.

Step 7🍲 Simmer

Cook the sauce for an hour on a low heat, stirring, stir in the chocolate and salt, add the chicken and heat it through.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Mole Poblano reflects the timeless heritage of traditional Mexican home cooking, vibrant with toasted dried chilies, fresh citrus brightness, and earthy herbs. Prepared for generations for family gatherings and celebrations, it represents the heart of regional culinary identity.

Dietary Substitutions

For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.

Chef Technique Tips

Take the time to thoroughly sear and brown chicken (in pieces) in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.

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