Authentic Chicken Mole

Mole Poblano is one of Mexico’s most iconic dishes—an intricate, velvety sauce made with dried chiles, spices, nuts, seeds, and a touch of chocolate. Traditionally served over braised chicken, mole is a celebration dish, often reserved for holidays and special occasions. This recipe balances authenticity and approachability, bringing you the real flavor of Puebla right to your kitchen.

⏲️ Prep & Cook Time

Stage	Time
Prep Time	30 minutes
Cook Time	1.5 to 2 hours
Total Time	~2 to 2.5 hours
Servings	6 servings

🔧 Equipment Needed

Large pot (for chicken)
Skillet or comal
Blender (high-powered preferred)
Fine mesh strainer (optional)
Large saucepan or Dutch oven (for mole)
Tongs, spatula

🛒 Ingredients

For the Chicken:

1 whole chicken, cut into pieces (or 6 bone-in, skin-on thighs/drumsticks)
1/2 onion
2 garlic cloves
1 bay leaf
Salt, to taste
8 cups water (or enough to cover chicken)

For the Mole Sauce:

3 dried pasilla chiles
3 dried mulato chiles
2 dried ancho chiles
1–2 dried chipotle chiles (optional for heat)
1/2 cup sesame seeds, plus more for garnish
1/4 cup almonds (or peanuts)
1/4 cup pumpkin seeds (pepitas)
2 corn tortillas, torn
1 slice stale bread or 1 small bolillo, cubed
1 medium plantain or ripe banana, sliced
1 tomato, roasted
1 tomatillo, husked and roasted
1/2 onion, chopped and roasted
3 garlic cloves, roasted
1 stick cinnamon (or 1/2 tsp ground)
3 cloves
5 black peppercorns
1 tsp anise seeds (optional)
1 oz Mexican chocolate (or 1.5 tbsp unsweetened cocoa + 1 tsp sugar)
2 tbsp lard or vegetable oil
Salt and sugar, to taste
Chicken broth, as needed to thin the sauce

🧾 Ingredient Notes

Chiles: Mulato, pasilla, and ancho are the classic “Holy Trinity” of mole chiles. Toast and deseed them before blending.
Nuts/Seeds: Toast until fragrant. These add body and flavor depth.
Sweet Element: Plantain is traditional, but banana works.
Chocolate: Use Mexican chocolate if available (Ibarra or Abuelita). It’s mildly sweet and spiced.

🍳 Instructions

1. Cook the Chicken

Place chicken, onion, garlic, bay leaf, and salt in a large pot.
Cover with water and bring to a simmer. Cook for 30–40 minutes until tender.
Remove chicken and set aside. Reserve broth for the mole.

2. Prep Chiles

Remove stems and seeds from dried chiles.
Toast lightly on a dry skillet until aromatic (do not burn). Soak in hot water for 15–20 minutes.

3. Toast & Roast Ingredients

Toast sesame seeds, nuts, and pumpkin seeds until golden and fragrant.
Fry the bread, tortilla, and plantain until golden in a little oil.
Roast tomato, tomatillo, onion, and garlic until charred or blistered (either on a skillet or under a broiler).

4. Blend the Mole Base

In batches, blend the soaked chiles with roasted vegetables, nuts, seeds, bread, tortilla, and spices.
Add a little chicken broth as needed to help blend.
Optional: Strain for a smoother sauce.

5. Cook the Mole

Heat lard or oil in a large pot. Carefully pour in the mole puree (it may splatter).
Cook over medium heat for 15–20 minutes, stirring frequently, until darkened and thickened slightly.

6. Finish with Chocolate

Stir in chocolate and mix until melted and incorporated.
Taste and adjust seasoning with salt and a bit of sugar, if needed.
Add more chicken broth to loosen to desired consistency—it should be thick but pourable.

7. Combine with Chicken

Add chicken pieces to the mole and simmer for 10–15 minutes, gently coating them in the sauce.

8. Serve

Serve mole over rice or with warm corn tortillas.
Garnish with sesame seeds and extra chocolate shavings (optional).

🔢 Nutrition Facts (Per Serving – Approximate)

Nutrient	Amount
Calories	~500–600 kcal
Protein	~35g
Fat	~30g
Carbs	~35g
Fiber	~6g
Sodium	~600mg

💡 Tips

Don’t rush the toasting: Each layer builds flavor. Avoid burning anything—bitterness ruins mole.
Make Ahead: Mole sauce gets better the next day and freezes beautifully.
Strain for silky mole: Use a fine mesh strainer after blending for restaurant-quality texture.
Use a high-powered blender: It helps emulsify the sauce and break down all solids smoothly.

🔁 Variations

Shortcut Mole: Use prepared mole paste (like Doña Maria) and enrich with fresh roasted ingredients and broth.
Vegan Mole: Replace chicken with grilled veggies or tofu; use vegetable broth.
Nut-Free: Omit nuts and increase seeds or use sunflower seeds instead.