Mole Poblano


Mole Poblano is a quintessential Mexican recipe that boasts a rich blend of flavors, embodying the complexity and depth of Mexico’s culinary heritage. This sauce, often referred to as the national dish of Mexico, is a perfect marriage of indigenous ingredients and Old World spices, featuring a mix of chili peppers, chocolate, and an array of spices and nuts. It’s traditionally served over chicken, turning a simple meal into a festive occasion.

Preparation Time: 1 hour
Cooking Time: 3 hours
Resting Time: 30 minutes
Total Time: 4 hours 30 minutes
Serving: 6


  1. 6 chicken thighs (bone-in, skin-on)
  2. 4 dried Ancho chilies
  3. 3 dried Guajillo chilies
  4. 2 tablespoons sesame seeds
  5. 1 small onion, quartered
  6. 2 cloves of garlic
  7. 2 tomatoes, roasted
  8. 1 tablespoon raisins
  9. 1 small piece of Mexican chocolate (about 30g)
  10. 1/4 cup almonds
  11. 1/4 teaspoon ground cinnamon
  12. 1/4 teaspoon ground clove
  13. 3 cups chicken broth
  14. Salt to taste
  15. Vegetable oil


  1. Prepare the Chicken:
    • In a large pot, cover the chicken thighs with water and a pinch of salt. Bring to a boil, then simmer until the chicken is cooked through, about 30 minutes. Remove chicken, reserving the broth.
  2. Prepare the Chilies:
    • Remove stems and seeds from the dried chilies. Toast them in a dry skillet over medium heat until fragrant. Soak in hot water for 30 minutes, then drain.
  3. Make the Mole Sauce:
    • In a blender, combine the soaked chilies, roasted tomatoes, onion, garlic, almonds, raisins, sesame seeds, cinnamon, and clove. Blend until smooth, adding chicken broth as needed to achieve a sauce-like consistency.
    • Heat a tablespoon of oil in a large pot over medium heat. Add the blended sauce and cook, stirring constantly, until it thickens and darkens, about 20 minutes.
    • Stir in the Mexican chocolate until melted and incorporated. Season with salt to taste.
  4. Combine Chicken and Sauce:
    • Add the cooked chicken thighs to the pot with the mole sauce, covering them well. Simmer on low heat for 20 minutes, allowing the flavors to meld.
  5. Serve:
    • Serve the mole poblano over rice or with warm tortillas. Garnish with additional sesame seeds.


  • Mole sauce is traditionally labor-intensive, but this recipe simplifies the process without sacrificing flavor.
  • The sauce can be made in advance and refrigerated or frozen for future use.
  • Feel free to adjust the amount of chocolate and spices according to your taste preferences.

Nutritional Information per Serving (Based on USDA Guidelines):

  • Calories: 450 kcal
  • Protein: 25g
  • Carbohydrates: 20g
  • Fat: 30g
  • Fiber: 5g
  • Sodium: 700mg
  • Sugars: 10g

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