Overview
A magnificent traditional Mexican sauce combining chilis, spices, nuts, and chocolate served over tender chicken.
IMG_0992
Mexican Mole Poblano
An authentic recipe for classic Mexican Mole Poblano, featuring a deeply flavorful and velvety sauce built from chilis, nuts, spices, and chocolate.
Ready in
135 min
Makes 6 servings
Prep
45m
Cook
90m
Level
Hard
About this recipe
An authentic recipe for classic Mexican Mole Poblano, featuring a deeply flavorful and velvety sauce built from chilis, nuts, spices, and chocolate.
A magnificent traditional Mexican sauce combining chilis, spices, nuts, and chocolate served over tender chicken.
Ingredients
Chicken
Chilis
Aromatics & Spices
Nuts & Seeds
Spices
Rich Finish
Equipment
- Large heavy-bottomed pot or cazuela For simmering the mole sauce
- High-powered blender Essential for a smooth, velvety texture
- Dry skillet For toasting chilis, nuts, and spices
Instructions
-
Boil the chicken pieces in salted water until fully cooked and tender, reserve the chicken broth, and set the chicken aside.
-
Lightly toast the dried chilis in a dry skillet over medium heat for 1-2 minutes per side until fragrant, then soak in hot water for 20 minutes to soften.
-
In lard or oil, fry the onions, garlic, tomatoes, almonds, sesame seeds, raisins, cinnamon, cloves, and peppercorns until golden brown.
-
Transfer the soaked chilis and the fried aromatics, nuts, and spices into a blender, adding warm chicken broth as needed to blend into a completely smooth paste.
-
Pour the mole paste into a large pot with remaining lard, simmer, stir in the chopped Mexican chocolate and warm chicken broth, and simmer gently for 45 minutes until thick and velvety.
45 min -
Add the cooked chicken into the mole sauce, heat through for 10 minutes, and garnish with toasted sesame seeds before serving.
Nutrition
Calories
480
Protein
32g
Carbs
28g
Fat
29g
Fiber
6g
Sugar
12g
Sodium
540mg
Serving Size
1 serving
Cooking Timeline
Recipe Scorecard
Overall
9.4
/10
Expert
4.9
95% conf.
Expert Review
Verdict
A legendary masterpiece of Mexican cuisine offering an unparalleled balance of sweet, savory, nutty, and spicy flavor notes.
Pros
- Deeply complex and authentic flavor
- Incredibly rich texture
- Freezes and stores exceptionally well
Cons
- Requires multiple preparation steps and blending
AI Insights
Summary
An authentic recipe for classic Mexican Mole Poblano, featuring a deeply flavorful and velvety sauce built from chilis, nuts, spices, and chocolate.
Tips
- Strain the blended mole paste through a fine-mesh sieve before simmering if you want an ultra-smooth silk texture
- Do not let the chocolate burn by adding it towards the middle of the simmering process
- Serve hot with warm corn tortillas and Mexican red rice
Substitutions
- Lard → Vegetable oil or canola oil
- Chicken pieces → Turkey or pork loin
Storage
Store leftover mole in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
Pairing
- Warm corn tortillas
- Mexican red rice (Arroz Rojo)
- Agua fresca de Horchata
AI Cooking Assistant
Ask about substitutions, timing, or technique for this recipe.
FAQ
Can I make Mole Poblano ahead of time?
Yes, mole actually tastes even better the next day as the complex flavors continue to meld together.
What type of chocolate should I use?
Traditional Mexican chocolate like Ibarra or Abuelita is recommended because it contains cinnamon and sugar, adding authentic depth.
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4.9 expert rating
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