📝 About This Recipe
Hailing from the historic kitchens of Puebla, Mexico, this legendary Mole Poblano is a symphony of over twenty ingredients, blending the smoky heat of dried chilies with the rich, velvety sweetness of Mexican chocolate. This dish represents the ultimate fusion of indigenous and colonial cultures, resulting in a complex, dark sauce that is savory, spicy, and subtly sweet. It is a labor of love that transforms humble chicken into a festive masterpiece fit for the most grand celebrations.
🥗 Ingredients
The Poultry
- 3-4 pounds Whole Chicken (cut into 8 pieces)
- 1/2 White Onion (large)
- 3 cloves Garlic (peeled)
- 1 tablespoon Salt
The Chili Base
- 4 pieces Mulato Chilies (dried, stems and seeds removed)
- 4 pieces Ancho Chilies (dried, stems and seeds removed)
- 3 pieces Pasilla Chilies (dried, stems and seeds removed)
- 1/2 cup Lard or Vegetable Oil (for frying)
Aromatics and Thickeners
- 1/4 cup Whole Almonds (raw)
- 1/4 cup Pumpkin Seeds (Pepitas) (raw, hulled)
- 1/4 cup Raisins
- 1/4 cup Sesame Seeds (divided (some for garnish))
- 1 inch Cinnamon Stick (Mexican Canela preferred)
- 1/2 Plantain (ripe, sliced into rounds)
- 1 slice Bolillo Roll or White Bread (stale)
- 2 large Roma Tomatoes (roasted)
The Finish
- 3 ounces Mexican Chocolate (chopped (like Abuelita or Ibarra brand))
- 4-6 cups Chicken Stock (reserved from cooking the chicken)
👨🍳 Instructions
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1
Place the chicken pieces, onion half, garlic cloves, and salt in a large pot. Cover with water and bring to a boil; reduce heat and simmer for 25-30 minutes until just cooked through. Remove chicken and strain the broth, reserving at least 6 cups.
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2
In a large heavy skillet or cazuela, heat the lard over medium heat. Fry the dried chilies quickly (about 30-60 seconds) until they change color and become fragrant, being careful not to burn them. Remove and soak in 2 cups of hot chicken broth for 20 minutes.
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3
In the same fat, fry the almonds and pumpkin seeds until golden brown. Remove with a slotted spoon and place in a large blender jar.
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4
Fry the raisins until they plump up, then the sesame seeds until golden. Add these to the blender. Reserve 1 tablespoon of toasted sesame seeds for garnish.
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5
Fry the plantain slices and the bread until golden brown on both sides. Add to the blender along with the cinnamon stick and roasted tomatoes.
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6
Add the soaked chilies and about 1 cup of their soaking liquid to the blender. Blend on high speed until a very smooth, thick paste forms. You may need to do this in batches, adding a little extra broth if necessary.
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7
Wipe out your large skillet or pot, add a tablespoon of lard, and pour in the blended mole paste. Be careful as it may splatter! Cook over medium heat, stirring constantly for 5-8 minutes as the paste darkens.
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8
Gradually whisk in 3-4 cups of the reserved chicken broth until the sauce reaches the consistency of heavy cream.
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9
Add the chopped Mexican chocolate. Stir continuously until the chocolate is melted and fully incorporated into the sauce.
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10
Reduce heat to low and simmer the sauce for 20 minutes, stirring occasionally to prevent sticking. The sauce should become glossy and the flavors will deepen.
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11
Taste the sauce and add more salt if needed. If it's too thick, add a bit more broth; if too thin, simmer a few minutes longer.
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12
Add the cooked chicken pieces into the sauce and simmer for another 10 minutes to ensure the meat is heated through and well-coated in the mole.
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13
Serve the chicken on a warm platter, generously smothered in the mole sauce and sprinkled with the reserved toasted sesame seeds.
💡 Chef's Tips
Do not burn the chilies; if they turn black, the sauce will be bitter and you'll have to start over. For a smoother texture, pass the blended sauce through a fine-mesh sieve before frying it in the pot. If you can't find Mexican chocolate, use dark chocolate (70% cocoa) and add a pinch of ground cinnamon and a drop of vanilla extract. This dish actually tastes even better the next day after the flavors have had time to fully marry. Use a 'cazuela' (Mexican clay pot) if possible, as it distributes heat evenly and adds a traditional earthy note to the dish.
🍽️ Serving Suggestions
Warm corn tortillas are essential for scooping up every last drop of the rich sauce. Serve alongside 'Arroz Rojo' (Mexican Red Rice) to balance the intensity of the mole. A side of refried beans topped with crumbled queso fresco provides a creamy contrast. Pair with a cold Hibiscus Tea (Agua de Jamaica) or a bold Mexican Zinfandel. Garnish with thin slices of raw white onion for a sharp, crisp bite against the deep sauce.