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4 from 6 votes

Mole Poblano with Chicken

This mole recipe comes from the city of Puebla and is served with delicious chicken
Prep Time45 minutes
Cook Time1 hour
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: mole, mole poblano
Servings: 10 Servings
Calories: 495kcal

Ingredients

For the Chicken

  • 3 lbs Chicken thighs and legs
  • 1/2 Onion
  • 2 Garlic Cloves
  • Salt to taste
  • Bay leaves
  • 4 Cups Water enough to cover the chicken completely

For the Mole

  • 6 Ancho Chiles
  • 6 Mulato Peppers
  • 4 Pasilla Peppers
  • 2 Chipotle Peppers
  • 1 Piloncillo cone or 3 tbsp of brown sugar
  • 1 tablet Mexican chocolate
  • 2 Corn Tortillas left out over night
  • 1/2 French Bread day old
  • 1 Ripe Plantain
  • 1/4 cup Animal Crackers
  • 1/4 cup raisins
  • 1/4 cup peanuts
  • 1/4 cup almonds
  • 1 cup Sesame Seeds
  • 1 tsp oregano
  • 4 allspice
  • 4 black peppercorns
  • 2 cloves
  • 1 stick cinnamon
  • 1 tsp cilantro seeds
  • 1 tsp chile seeds from the dried peppers
  • 3/4 onion
  • 3 garlic cloves
  • 1 tomato
  • Salt to taste
  • 2 cups chicken stock
  • 3 tbsp pork lard

Instructions

For the Chicken

  • Wash the chicken and add it a large pot with the onion, garlic cloves, bay leaves, and salt.
  • Bring to a boil and then cook for about 45 minutes. Set aside.

For the Mole

  • Start by removing the seeds from the dried chiles and set aside a teaspoon of them for later.
  • In a large pot, heat up the chicken stock over medium-high heat. We will use this later to soak the chiles after they are fried.
  • In a hot skillet, lightly toast the sesame seeds for about 2 minutes and then remove from the heat and set them aside for a later step. They should be a light brown color when they are ready.
  • Add oil to the skillet and heat over medium heat before adding the dried chiles, frying them for a few seconds on each side. Don't let them burn, because they can turn bitter in a hurry. Remove them from the pan and add them to the pot with the chicken stock and let them soak.
  • In the same pan where you fried the chiles, add a bit more oil and then lighly fry the peanuts and the almonds for about a minute and then add them to the pot with the chiles. In the same oil, fry the raisins until they start to inflate a little bit and then add them to the pot with the other ingredients.
  • You will continue to do this with the rest of the ingredients except the chocolate, pork lard, and piloncillo, one at a time and adding more oil as necessary until all of the ingredients are in the large pot soaking. For the tomato, after you fry it, remove the skin before adding to the pot.
  • Let all of the ingredients that you have added to the pot soak for about ten minutes before adding them to a blender or food processor and blending until smooth. For this step, you will want to add the remaining stock a little bit at a time since you will want a smooth sauce. You will also add half of the sesame seeds and the chile seeds at this point. You won't be straining this mixture, so make sure you add enough liquid so it is smooth.
  • In a large pot, heat the pork lard and add the chocolate and piloncillo. Once the chocolate has dissolved, add the mixture from the blender and let it cook over low heat for about 40 minutes until it reaches the desired consistency. Make sure you stir often during this step so that it doesn't stick to the sides or bottom of the pot. At this point you can add salt to taste and if you want it sweeter, you can add a bit of sugar.
  • Add the previously cooked pieces of chicken to the pot and bring the mole with the chicken to a boil before serving.
  • Finally, serve the chicken with the mole sauce and add the remaining sesame seeds on top.

Nutrition

Serving: 1Serving | Calories: 495kcal | Carbohydrates: 48g | Protein: 35g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 74mg | Sodium: 1641mg | Potassium: 1257mg | Fiber: 12g | Sugar: 14g | Vitamin A: 6769IU | Vitamin C: 10mg | Calcium: 225mg | Iron: 6mg
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