Mole Poblano

Prep time: 45 minutes

Cook time: 1 hour 15 minutes

Total time: 2 hours

Servings: 6–8 servings

Country of Origin

Mexico (Puebla)

Description

Mole Poblano is considered Mexico's national dish—a complex, velvety, highly aromatic sauce that balances sweet, savory, nutty, and spicy elements. Made from a carefully blended mixture of dried chilies, nuts, seeds, warm spices, Mexican chocolate, and aromatics, it is traditional luxury reserved for celebrations and special occasions.

Presentation & How It's Eaten

Mole Poblano is generously ladled over cooked chicken pieces (typically bone-in thighs or breasts) and sprinkled with toasted white sesame seeds. It is served hot accompanied by Mexican red rice, warm corn tortillas, and eaten with a fork or scooped up with pieces of flat tortilla.

Ingredients

• 1 whole chicken (approx. 1.5kg), cut into pieces, poached in broth

• 4 dried ancho chilies, stems and seeds removed

• 4 dried pasilla chilies, stems and seeds removed

• 2 dried mulato chilies, stems and seeds removed

• 2 ripe tomatoes, charred

• 3 tomatillos, charred

• 1/2 white onion, chopped

• 3 cloves garlic, peeled

• 1/4 cup raw almonds

• 1/4 cup raw pumpkin seeds (pepitas)

• 2 tbsp sesame seeds (plus extra for garnish)

• 1 plantain or sweet banana, sliced and fried

• 1 stale corn tortilla, fried crisp

• 1 disk (approx. 90g) Mexican dark chocolate (e.g., Abuelita or Ibarra)

• 1/2 tsp ground cinnamon

• 1/4 tsp ground cloves

• 3 cups chicken broth

• 3 tbsp lard or vegetable oil

• Salt to taste

Step-by-Step Directions

1. Toast Chilies: In a dry skillet over medium heat, lightly toast the dried chilies for 1–2 minutes until fragrant (be careful not to burn them). Transfer to a bowl of hot water and soak for 20 minutes to soften.

2. Toast Seeds & Nuts: In the same skillet, individually toast the almonds, pumpkin seeds, and sesame seeds until golden brown. Set aside.

3. Fry Aromatics & Thickeners: Fry the onion, garlic, plantain slices, and stale tortilla in 1 tablespoon of oil or lard until golden.

4. Blend Ingredients: Transfer drained chilies, charred tomatoes, charred tomatillos, toasted nuts/seeds, fried aromatics, spices, and 1 cup of chicken broth to a high-powered blender. Blend until a thick, completely smooth paste forms (strain if necessary).

5. Cook the Mole Base: Heat remaining oil/lard in a large heavy pot or clay cazuela. Pour in the blended paste and fry, stirring constantly, for 10 minutes until darkened.

6. Add Chocolate & Simmer: Pour in the remaining chicken broth and add the Mexican chocolate disk. Simmer over low heat for 30–40 minutes, stirring frequently, until the chocolate melts and the sauce thickens into a glossy, velvety consistency. Season with salt.

7. Combine & Serve: Add the pre-cooked chicken pieces into the sauce and simmer for 10 minutes to heat through. Garnish with toasted sesame seeds before serving.

Optional

• Turkey Traditional: Substitute turkey for chicken, which is the original pre-Hispanic protein used for celebratory Mole.

• Sweetness Adjustment: Adjust sweetness using a small pinch of brown sugar or piloncillo if your chocolate disk is bittersweet.

Cooking Tips

• Low & Slow Stirring: Mole sauce contains natural sugars and seeds that sink to the bottom easily; keep heat low and stir frequently with a wooden spoon to prevent scorch marks that spoil the flavor.

Nutrition Facts

(Estimated per serving, based on an 8-serving breakdown with chicken)

Calories: ~560 kcal

Total Fat: 32g

Saturated Fat: 8g

Cholesterol: 95mg

Sodium: 490mg

Total Carbohydrates: 28g

Dietary Fiber: 6g

Sugars: 12g

Protein: 42g