How to Make Mole Poblano with Chicken from Scratch

mole poblano sauce

🥗Healthier: homemade mole sauce

💰Cheaper: store-bought mole sauce

Homemade mole can be lighter and fresher.

almonds

🥗Healthier: pumpkin seeds

💰Cheaper: peanuts

Pumpkin seeds provide a similar texture and flavor.

whole chicken

🥗Healthier: skinless chicken thighs

💰Cheaper: chicken legs

Thighs are healthier and legs are more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers better health benefits.

Place the chicken into a large cooking pot and pour in water to cover the chicken about an inch.

Bring to a boil over high heat, lower the heat and cook for about 15-20 minutes or until no longer pink inside.

Before we blend the chilis, we lightly fry them in lard or oil to make sure they don’t taste bitter. First, cut the tops off the dried chilis, and remove the seeds and veins.

Place a large pot over medium-high heat. A clay pot will give you the best flavor, but if you don’t have one, just use any large pot. Add the lard or cooking oil to the pot and wait for it to melt.

Add the dried chilis to the pot in batches. You may see some of the chile seeds you missed release from the chilis in the oil.

Cook over medium heat for about a minute, drain and reserve the chilis.

Add the fried chilis to the blender or food processor.

Set the blender on purée and blend the chilis into a paste, pressing down on the chilis periodically to ensure a smooth paste.

Your chili paste should be a deep red color, and nice and smooth.

Heat the same large pot over medium-high heat and add another tablespoon of lard.

Once melted or heated, lower the heat to medium and pour the almonds into the pot, followed by the peanuts and pumpkin seeds.

Stir constantly while toasting the nuts and seeds.

Once the seeds have darkened (about two minutes), use a strainer to drain the nuts and seeds. You’ll be left with the juices that the nuts and seeds have released in the pot.

Pour the drained nuts and seeds into a bowl and set aside.

Add the bread to the pot and fry for one minute.

Stir constantly while cooking the bread.

Once the bread has turned dark brown, remove from the pot with kitchen tongs or a slotted spoon and set aside.

Next, add the three peeled garlic cloves to the pot.

Once the garlic has darkened, drain, remove from the pot and set aside.

Add the cinnamon stick to the same pot.

Once the stick has darkened, remove and set aside.

Add the raisins to the pot and fry for about 30 seconds, or until plump.

Drain raisins in a strainer and set aside.

Add the tortilla to the liquid in the pot.

Heat the tortilla for 10 seconds, flip and heat another 10 seconds.

Remove tortilla with tongs, let excess liquid drip into the pot and set aside.

Carefully pour the liquid from the pot into a bowl and set aside.

Add the sesame seeds to the pot and toast for 30 seconds, stirring constantly.

Next, add the peppercorns, cloves and coriander seeds.

Cook, stirring constantly, until the seeds and spices have darkened.

Once the seeds and spices have toasted, transfer to a blender.

Break up the fried tortilla and add to the blender.

Add the toasted bread, cooked raisins, fried cinnamon stick and garlic cloves.

Sprinkle in the salt, then add in half of the toasted nuts and seeds.

Purée the ingredients, adding chicken broth as needed to make a paste.

Your paste should be a deep reddish brown color.

Pour the paste into a bowl and set aside.

Add the remaining toasted nuts and seeds to the blender.

Blend the nuts and seeds, pressing down the mixture periodically to ensure a smooth paste.

Transfer the paste to a large bowl and set aside.

Cut the onion into slices and then heat ½ tablespoon of lard in your pot.

Once the lard has melted, add the sliced onions.

Sauté the onions until golden brown and then transfer to the blender. Blend until smooth.

Pour the second batch of seed and nut paste into your pot.

Next, pour in the half of the first batch of mole paste and stir to combine.

Break up the tablet of Mexican chocolate, add to the pot and stir to combine.

Add the chicken bouillon cubes and stir until cubes melt.

Add the other half of the mole paste to the pot and stir, pouring in chicken stock until you've reached the desired consistency. Your mole should be of medium consistency — not too thick, not too runny.

Sprinkle in more salt, then simmer the mole sauce over medium heat until reduced by about an inch.

Add the cooked chicken to the pot with the mole sauce and turn to cover with the sauce. If you prefer to serve over shredded chicken instead, skip down to the next section.

Place a piece of chicken on the plate, spoon over more sauce and sprinkle with sesame seeds.

Your chicken with mole is ready to eat!

Separate the meat from some of your cooked chicken pieces and add to a plate. Spoon over the mole sauce and sprinkle with sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens