Authentic Chicken Mole Poblano
Lorenza Ávila
A sophisticated sauce with complex flavors, mole poblano is an iconic Mexican dish with ancient origins. Made with a blend of dried chiles, pumpkin seeds, sesame seeds, almonds, plantain, and a delicious touch of Mexican chocolate, this authentic chicken mole poblano recipe is totally worth the time and patience it takes to make. Served with chicken, mole poblano is a traditional meal any Mexican cuisine enthusiast cannot miss!
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Ingredients
10
Portions
  • 1 1/2 sticks cinnamon
  • 1/2 cups almonds
  • 1/4 cups peanuts
  • 1/2 cups walnuts
  • 1/4 cups pumpkin seeds
  • 1/4 cups sesame seeds
  • 1/4 tablespoons clove, whole
  • 1 tablespoon allspice berry, whole
  • 1 teaspoon cumin
  • 4 star anise pods
  • 6 cloves garlic, unpeeled
  • 1 white onion, cut into cubes
  • 1/2 cups lard
  • 125 grams ancho chile, trimmed and seeded
  • 70 grams pasilla chile, trimmed and seeded
  • 70 grams guajillo chile, trimmed and seeded
  • 1/2 bolillo rolls
  • 2 corn tortillas
  • 1 plantain
  • 2 tomatillos, cut into cubes
  • 1 1/2 cups raisins
  • 2 liters chicken broth
  • 1/2 teaspoons thyme
  • 1 tablespoon oregano
  • 1 tablespoon coarse salt
  • 180 grams Mexican chocolate
  • 1/2 cups raw sugar
  • 1 chicken, with skin, cut into pieces, cooked
  • sesame seeds, toasted, for garnish
  • Mexican red rice, for serving
  • tortillas, for serving
Preparation
30 mins
2h
Easy
  • Heat a griddle over medium heat. Toast cinnamon sticks, almonds, peanuts, pecans, pumpkin seeds, sesame seeds, clove, allspice, cumin, star anise, garlic, and onion. Once toasted, remove from the griddle and reserve. Make sure they don’t burn.
  • Heat a small pot over medium heat with a bit of lard. Fry chiles lightly, remove, and reserve. Fry bolillo, tortilla, and plantain. Remove and reserve.
  • Add another tablespoon of lard to the small pot and fry toasted onion and garlic. Add tomatillo, tomato, and raisins. Cook until soft. Combine these ingredients with those toasted on the griddle. Cook for another 5 to 10 minutes.
  • Cover the ingredients in the pot with chicken broth. Season with salt, oregano, and thyme. Cook until all the ingredients are soft, for about 20 minutes. Remove from the heat. Transfer all ingredients to a blender and blend until a paste is obtained. Reserve.
  • Heat again a small clay pot with a bit of lard. Fry the paste and add more chicken broth to hydrate it. Cook for 30 minutes stirring constantly.
  • Dissolve Mexican chocolate with sugar. Pour the rest of the chicken broth and cook for 30 more minutes. Add cooked chicken cuts. Adjust seasoning. Keep cooking until fat is released.
  • On a plate, serve a chicken breast coated with mole. Garnish with sesame seeds and serve with red rice.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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