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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.
