Mole Poblano

Why You’ll Love This Recipe

Mole Poblano is a flavorful and hearty sauce that packs a punch with its combination of spices, chilies, and the unexpected addition of chocolate. The sauce’s depth of flavor makes it a great accompaniment for chicken, turkey, or even roasted vegetables, and it brings a complex richness to the dish. While it may take time to prepare due to the variety of ingredients involved, the result is an incredibly satisfying and delicious meal. Mole Poblano is perfect for special occasions, festive meals, or whenever you want to try something bold and flavorful.

Ingredients

For the mole sauce:

• 4-6 dried ancho chilies

• 2 dried pasilla chilies

• 2 dried mulato chilies

• 1 tablespoon sesame seeds

• 1/4 cup almonds, toasted

• 1/4 cup peanuts, roasted

• 1 small onion, chopped

• 3 cloves garlic, minced

• 1/2 cup tomatoes, chopped (or 1/4 cup tomato paste)

• 2 tablespoons raisins

• 1 tablespoon ground cinnamon

• 1 teaspoon ground cumin

• 1/2 teaspoon ground cloves

• 1/2 teaspoon ground black pepper

• 1/2 cup dark chocolate (around 70% cocoa), chopped

• 1/4 cup unsweetened cocoa powder

• 1/4 cup sugar

• 1 1/2 cups chicken broth (or vegetable broth for a vegetarian version)

• 2 tablespoons vegetable oil or lard

• Salt to taste

For the chicken:

• 4 bone-in chicken thighs or chicken breasts (or whole chicken)

• Salt and pepper to taste

• 2 tablespoons vegetable oil

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the chilies:

Start by removing the stems and seeds from the dried chilies (ancho, pasilla, and mulato). Heat a skillet over medium heat and toast the chilies lightly for about 1-2 minutes, making sure they don’t burn. Once toasted, transfer them to a bowl and cover with hot water. Let the chilies soak for 15-20 minutes to soften.

2. Toast the nuts and seeds:

While the chilies are soaking, toast the sesame seeds, almonds, and peanuts in the same skillet over medium heat. Stir frequently for about 3-4 minutes until they are golden and fragrant. Set them aside.

3. Make the mole sauce:

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 5 minutes. Add the tomatoes and cook for an additional 2-3 minutes until the tomatoes break down.

Drain the soaked chilies and add them to the pot with the onion and garlic. Stir in the raisins, cinnamon, cumin, cloves, black pepper, cocoa powder, and sugar. Let everything cook for another 2-3 minutes.

Add the toasted nuts, seeds, chocolate, and chicken broth to the pot. Stir to combine everything, and bring the mixture to a simmer. Let it cook for about 15-20 minutes to allow the flavors to meld together. Use an immersion blender (or a regular blender in batches) to blend the mole sauce until smooth and velvety. Taste and adjust the seasoning with salt and sugar as needed.

4. Cook the chicken:

While the mole sauce is simmering, season the chicken with salt and pepper. In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces and brown them on all sides until golden, about 5-7 minutes per side. Once browned, lower the heat to medium and cook for another 10-12 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside.

5. Combine the chicken and mole sauce:

Once the mole sauce is smooth and rich, pour it over the cooked chicken in the skillet. Let the chicken simmer in the mole for about 10-15 minutes, allowing the flavors to blend together and the chicken to absorb the sauce.

6. Serve:

Serve the Mole Poblano hot, with the chicken pieces drenched in the rich mole sauce. Traditionally, this dish is served with rice, tortillas, or fried plantains, which soak up the delicious sauce. Garnish with sesame seeds and a side of lime wedges for added freshness.

Servings and Timing

• Servings: 4-6

• Total time: 2 hours (including preparation and cooking time)

Variations

• Vegetarian Mole Poblano: You can make a vegetarian version of Mole Poblano by replacing the chicken with roasted vegetables (such as potatoes, sweet potatoes, or cauliflower). Use vegetable broth instead of chicken broth, and serve with rice or quinoa for a hearty meal.

• Mole with Turkey: Mole Poblano is also traditionally served with turkey, especially during special occasions like Thanksgiving in Mexico. If you prefer turkey, follow the same steps and cook turkey thighs or breast in the mole sauce.

• Extra Spicy Mole: For those who enjoy extra heat, add more chilies like chipotle or serrano peppers to the mole, or increase the amount of ground cayenne pepper.

Storage/Reheating

• Storage: Leftover Mole Poblano can be stored in an airtight container in the refrigerator for up to 3-4 days. The sauce may thicken after refrigeration, so you can add a little more broth or water when reheating.

• Reheating: Reheat the mole sauce gently on the stovetop over low heat, stirring occasionally. You can reheat the chicken in the sauce as well, ensuring it’s fully heated through before serving.

FAQs

1. Can I use a store-bought mole paste instead of making my own?

Yes, you can use store-bought mole paste if you prefer a quicker option. Just make sure to adjust the seasoning and sweetness, as store-bought mole may vary in flavor.

2. Can I use a different type of meat for Mole Poblano?

While chicken is the most traditional protein for Mole Poblano, you can also use beef, pork, or even lamb. Just adjust the cooking time depending on the protein used, as tougher meats may require longer cooking times.

3. Is Mole Poblano gluten-free?

Yes, Mole Poblano is naturally gluten-free as it is made with ground chili peppers, nuts, seeds, and chocolate. However, be sure to check the label of any store-bought ingredients (like broth or chocolate) to ensure they do not contain gluten.

4. How do I make Mole Poblano less spicy?

If you prefer a milder mole, reduce the number of chili peppers used or remove the seeds from the dried chilies. You can also add more chocolate or sugar to balance out the heat.

5. Can I make Mole Poblano ahead of time?

Yes, Mole Poblano can be made in advance. The sauce actually improves in flavor the next day as the spices and chilies have more time to meld together. Store it in the refrigerator and reheat before serving.

6. Can I freeze Mole Poblano?

Yes, Mole Poblano freezes well. Let it cool completely before transferring it to an airtight container or freezer bag. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm it on the stovetop, adding a little broth if it’s too thick.

7. Can I make Mole Poblano without chocolate?

While chocolate is a key ingredient in Mole Poblano, you can omit it for a more traditional chili-based mole, though the flavor will be different. Adding a bit of cocoa powder might help give a hint of chocolate flavor.

8. Can I make Mole Poblano in a slow cooker?

Yes, you can make Mole Poblano in a slow cooker. After toasting and blending the spices, add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the chicken to the sauce during the last 30 minutes of cooking.

Conclusion

Mole Poblano is a quintessential Mexican dish with rich, complex flavors that come together beautifully in a velvety sauce. The combination of dried chilies, chocolate, spices, and tender meat creates a dish that is both comforting and indulgent. While the preparation may take time, the result is an unforgettable, mouthwatering meal that brings a taste of Mexican heritage to your table. Serve Mole Poblano with rice, tortillas, or roasted vegetables for a complete and satisfying dish that is sure to impress your guests!