Mole (pronounced MO-lay) is the crown jewel of Mexican cuisine. It’s a complex, sophisticated sauce with layers of flavor that tell a story of history and culture.
The most famous version is Mole Poblano , a rich, dark red-brown sauce that combines chiles, spices, nuts, seeds, and a touch of chocolate. It’s a project, but an incredibly rewarding one.
Here is a recipe for Chicken Mole Poblano.
Recipe: Chicken Mole Poblano
This recipe is broken down into several steps to make this legendary sauce manageable. The sauce itself is the star; the chicken is simply a vehicle for it.
Yields: 4-6 servings
Part 1: Prepare the Chiles and Their Broth
This step builds the foundational flavor.
Ingredients:
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4 dried mulato chiles, stems and seeds removed
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3 dried ancho chiles, stems and seeds removed
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2 dried pasilla chiles, stems and seeds removed
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1/2 medium white onion
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3 cloves garlic, unpeeled
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4 cups chicken broth, divided
Instructions:
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Clean the Chiles: Use kitchen shears to cut the stems off the dried chiles. Slice them open and remove all the seeds and the white pith. (Removing the seeds reduces bitterness and some heat).
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Toast the Chiles: On a comal or in a dry skillet over medium heat, lightly toast the cleaned chiles for a few seconds per side. They should become fragrant and more pliable. Be extremely careful not to burn them, or they’ll ruin the sauce with bitterness. Press them flat with a spatula to ensure even toasting. Remove to a bowl.
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Toast the Aromatics: In the same dry skillet, place the unpeeled garlic cloves and the 1/2 onion. Roast, turning occasionally, until the onion is soft and charred in spots, and the garlic is soft and the skins are blackened in places. This will take about 10-15 minutes. Remove, let cool slightly, then peel the garlic.
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Soften the Chiles: Cover the toasted chiles with 2 cups of hot chicken broth. Let them soak for about 20-30 minutes until completely softened.
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Blend the Base: Transfer the softened chiles and their soaking liquid to a blender. Add the roasted onion and peeled roasted garlic. Blend until completely smooth. Set aside.
Part 2: Toast and Grind the Nuts, Seeds, and Spices
This step adds incredible depth.
Ingredients:
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1/4 cup sesame seeds, plus more for garnish
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1/4 cup raw almonds
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1/4 cup raw peanuts
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1/2 teaspoon whole black peppercorns
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1/2 teaspoon anise seeds
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2 whole cloves
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1 (3-inch) piece of canela (Mexican cinnamon) or 1 small cinnamon stick
Instructions:
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Toast in Batches: In the same dry skillet over medium-low heat, toast the almonds and peanuts until fragrant and lightly golden. Be careful not to burn them. Remove them to a plate.
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Toast the Seeds: In the same skillet, toast the sesame seeds until they are just turning golden and start to pop. Remove and add to the plate with the nuts.
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Toast the Spices: Finally, add the peppercorns, anise seeds, cloves, and cinnamon stick to the skillet. Toast for about 30-60 seconds until fragrant. Remove from heat.
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Grind: Allow everything to cool slightly. Using a spice grinder or a clean coffee grinder, grind the toasted nuts, seeds, and spices into a fine powder. You may need to do this in batches. Work patiently. Set this fragrant powder aside.
Part 3: The Mole Sauce (Putting it All Together)
This is where the magic happens.
Ingredients:
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1/4 cup lard or vegetable oil
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4 cups chicken broth, divided
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2 Roma tomatoes, roughly chopped
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2 tablespoons raisins
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2 corn tortillas, torn into pieces (acts as a thickener)
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1 disk (about 1.5 oz) Mexican chocolate (such as Ibarra or Abuelita), roughly chopped
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1-2 teaspoons salt, or to taste
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1 teaspoon sugar, optional, depending on the sweetness of your chocolate
Instructions:
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Bloom the Base: In a large, heavy-bottomed pot or Dutch oven (the same one you’ll use for the mole), heat the lard or oil over medium heat. Carefully pour in the blended chile mixture from Part 1 (it will sputter). Cook, stirring constantly, for about 5-10 minutes. This “fries” the chile paste, deepening its flavor and color. It will darken and thicken.
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Incorporate the Ground Nuts: Stir the ground nut and spice powder from Part 2 into the chile paste. Cook for another 2-3 minutes, stirring constantly to prevent sticking. The mixture will be very thick and fragrant.
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Add Flavorings: Add the chopped tomatoes, raisins, and torn tortilla pieces to the pot. Cook for about 5 minutes, stirring, until the tomatoes start to soften.
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Blend Again (For Ultimate Smoothness): This is a crucial step for a silky mole. Carefully transfer the contents of the pot to your blender. Add 2 cups of the remaining chicken broth. Blend on high until it’s incredibly smooth.
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Strain and Simmer: Pour the blended sauce back into the pot through a fine-mesh strainer. Use a spatula to push all the liquid through, leaving only the tough fibers behind.
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Final Simmer: Place the pot over low heat. Add the remaining 2 cups of chicken broth, the chopped chocolate, and the salt. Stir until the chocolate is completely melted.
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Thicken to Perfection: Let the mole simmer over low heat for 30-45 minutes, stirring occasionally to prevent it from scorching on the bottom. It will thicken and the flavors will meld and deepen. If it gets too thick, add a little more broth or water. Taste and adjust seasoning. You’re looking for a complex balance of chile, nutty, slightly sweet, and savory flavors. Add the sugar if it needs a touch more sweetness.
Part 4: The Chicken and Assembly
Ingredients:
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3 lbs chicken pieces (bone-in, skin-on thighs and drumsticks work best for flavor and moisture)
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Salt and pepper, for seasoning the chicken
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1 tablespoon vegetable oil
Instructions:
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Prepare the Chicken: Pat the chicken pieces dry and season generously with salt and pepper.
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Brown the Chicken: In a separate large skillet, heat the oil over medium-high heat. Brown the chicken pieces on both sides until golden. They do not need to be cooked through. This adds tremendous flavor.
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Combine and Finish: Once your mole sauce is simmering, nestle the browned chicken pieces into the sauce, skin-side up. Cover the pot and let it simmer very gently over low heat for about 45 minutes to an hour, until the chicken is fall-apart tender and cooked through.
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Serve: Carefully place a piece of chicken on a plate or in a shallow bowl. Ladle a generous amount of the rich, dark mole sauce over the top. Sprinkle with a few sesame seeds for garnish.
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Classic Accompaniments: Serve with warm corn tortillas and a side of Mexican rice. The rice is perfect for soaking up every last drop of that incredible sauce.