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Mole Poblano

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Mole Poblano is a rich and iconic Mexican dish from Puebla, made with a complex sauce combining dried chilies, chocolate, spices, and nuts. It is traditionally served with chicken and offers a balance of savory, sweet, smoky, and spicy flavors, making it a standout dish in Mexican cuisine.

Ingredients

  1. 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
    4 bone-in chicken thighs or chicken breasts (or whole chicken)
    Salt and pepper to taste
    2 tablespoons vegetable oil

Instructions

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.

  1. 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.
  2. 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.
  3. 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.

Notes

  • Vegetarian Mole Poblano: You can make a vegetarian version 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: 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.

Nutrition

Find it online: https://thefamilycooking.com/mole-poblano/