Traditional Chicken Mole Poblano
A rich, complex Mexican sauce made with dried chilies and chocolate, served over tender poached chicken.
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Ingredients
- 3 lbs Whole chicken, cut into pieces
- 4 pieces Ancho chilies, stemmed and seeded
- 4 pieces Mulato chilies, stemmed and seeded
- 3 pieces Pasilla chilies, stemmed and seeded
- 3 oz Mexican chocolate, chopped
- 1 large White onion, quartered
- 4 cloves Garlic cloves
- 1/4 cup Toasted sesame seeds
- 1/2 cup Almonds
- 1 inch Cinnamon stick
- 4 cups Chicken broth
- 3 tbsp Lard or vegetable oil
Instructions
- 1
Poach the chicken pieces in water with salt and half an onion until fully cooked, then drain and set aside.
- 2
Lightly toast the dried chilies in a hot skillet until fragrant, then soak them in hot water for 20 minutes.
- 3
In the same skillet, fry the almonds, garlic, remaining onion, and cinnamon stick until golden brown.
- 4
Blend the soaked chilies, fried aromatics, and sesame seeds with a cup of chicken broth until a smooth paste forms.
- 5
Heat lard in a large pot and fry the chili paste for 10 minutes, stirring constantly to prevent burning.
- 6
Stir in the remaining chicken broth and the chopped Mexican chocolate, simmering until the chocolate melts and the sauce thickens.
- 7
Add the cooked chicken pieces to the sauce and simmer on low heat for an additional 15 minutes to marry the flavors.
- 8
Garnish with extra toasted sesame seeds and serve with warm tortillas and Mexican rice.
Nutrition per Serving
540
Calories
38g
Protein
26g
Carbs
32g
Fat
7g
Fiber
12g
Sugar
680mg
Sodium
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