📝 About This Recipe
Hailing from the historic kitchens of Puebla, Mole Poblano is a legendary symphony of over twenty ingredients, where the heat of dried chilies meets the velvety richness of Mexican chocolate. This complex, dark-amber sauce is a masterpiece of balance, offering layers of smoky, nutty, and spicy flavors that have celebrated Mexican heritage for centuries. It is more than just a sauce; it is a labor of love that transforms simple poultry into a royal feast.
🥗 Ingredients
The Poultry
- 1 whole Chicken (approx. 3-4 lbs, cut into pieces)
- 1/2 piece White Onion (for boiling)
- 3 cloves Garlic (peeled)
The Chili Base
- 4 ounces Mulato Chilies (stemmed and seeded)
- 3 ounces Ancho Chilies (stemmed and seeded)
- 3 ounces Pasilla Chilies (stemmed and seeded)
- 1/2 cup Lard or Vegetable Oil (for frying)
Aromatics and Thickeners
- 1/2 cup Almonds (whole, skin-on)
- 1/4 cup Pumpkin Seeds (Pepitas) (raw)
- 1/2 cup Sesame Seeds (divided (some for garnish))
- 1/4 cup Raisins
- 1 inch Cinnamon Stick (Mexican Canela preferred)
- 3 pieces Whole Cloves
- 5 pieces Black Peppercorns
- 1/2 piece Bolillo Roll or Baguette (stale, sliced)
- 1 piece Corn Tortilla (stale)
The Finish
- 1 lb Roma Tomatoes (roasted)
- 3 ounces Mexican Chocolate (chopped (e.g., Abuelita or Ibarra))
- 1 tablespoon Piloncillo or Brown Sugar (to taste)
- 1 teaspoon Salt (to taste)
👨🍳 Instructions
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1
In a large pot, cover the chicken pieces with water. Add the half onion and garlic cloves. Bring to a boil, then simmer for about 25-30 minutes until cooked through. Remove chicken and strain the broth; reserve at least 6 cups of broth for the mole.
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2
Heat 2 tablespoons of lard in a large heavy skillet. Lightly fry the dried Mulato, Ancho, and Pasilla chilies for about 30-60 seconds per side until fragrant but not burnt. Place the fried chilies in a bowl of hot water to soak for 20 minutes.
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3
In the same skillet, fry the almonds, pepitas, and 1/4 cup of sesame seeds until golden brown. Remove and set aside. Then fry the raisins until they plump up.
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4
Toast the cinnamon stick, cloves, and peppercorns in the skillet for 1 minute until highly aromatic. Remove and set aside.
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5
Fry the bread slices and the tortilla in the remaining fat until dark golden brown and crisp. These act as the thickeners for your sauce.
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6
Drain the soaked chilies. Working in batches, blend the chilies with about 1 cup of the reserved chicken broth until a very smooth paste forms. Strain through a fine-mesh sieve into a bowl.
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7
Blend the fried nuts, seeds, raisins, spices, bread, tortilla, and roasted tomatoes with another 2 cups of broth until completely smooth. You may need to do this in two batches.
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8
Heat 2 more tablespoons of lard in a large, deep clay pot (cazuela) or heavy Dutch oven. Carefully pour in the chili paste (it will splatter!). Cook, stirring constantly, for 5-8 minutes until the paste thickens and darkens slightly.
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9
Stir in the blended nut and spice mixture. Gradually add the remaining chicken broth until the sauce reaches the consistency of heavy cream.
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10
Add the chopped Mexican chocolate and piloncillo. Simmer over low heat, stirring frequently to prevent sticking, for about 45 minutes. The mole is ready when a layer of oil begins to surface.
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11
Taste the sauce and adjust the salt. If it's too thick, add a little more broth. If too bitter, add a tiny bit more sugar or chocolate.
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12
Add the cooked chicken pieces to the sauce and simmer for another 10 minutes to allow the flavors to penetrate the meat.
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13
Serve hot, garnished generously with the remaining toasted sesame seeds.
💡 Chef's Tips
Don't rush the chili frying; if they burn, the mole will be bitter. Use a lower heat if necessary. If you want a smoother texture, always pass the blended chili paste through a fine-mesh sieve to remove any bits of skin. Traditional mole uses lard for its distinct savory depth, but avocado oil is a great high-smoke point substitute. Mole tastes even better the next day as the dozens of spices have time to fully meld together. If the sauce is too thin, simmer it longer uncovered; if too thick, whisk in more warm chicken broth.
🍽️ Serving Suggestions
Serve with a side of authentic Mexican red rice (Arroz Rojo). Warm, handmade corn tortillas are essential for scooping up every drop of sauce. A side of refried black beans topped with queso fresco balances the richness. Pair with a cold Hibiscus tea (Agua de Jamaica) or a bold Mexican craft stout. For a lighter touch, serve with a simple salad of sliced radishes and lime juice.