Sweet & Spicy Mole Poblano from Scratch

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and lower in calories; chicken thighs are more affordable than breasts.

mole sauce

🥗Healthier: homemade mole with less sugar

💰Cheaper: store-bought mole

Homemade mole can be made healthier with less sugar, while store-bought options can save time.

Boil chicken thighs and legs in a pot with half an onion, four garlic cloves, one stick of cinnamon, and one tablespoon of salt on medium-high heat for 25 to 30 minutes.

Skim off any white foam that floats to the top for a clear broth.

Soak half a cup of almonds in hot water for 10 to 15 minutes to loosen the skin, then peel them.

Remove seeds and vines from six chile anchos, three chile mulatto, and four chile guajillo; leave seeds in six to eight chiles de arbol for extra heat.

Soak walnuts in hot water to remove the skin if using.

Prepare other ingredients: two sticks of cinnamon, one tablespoon of cumin, one teaspoon of anise seeds, six to eight whole cloves, one disc of chocolate gualita, half a package of galletas maria, one third of a cup of sesame seeds, half a cup of walnuts, half a cup of raw peanuts, seven ounces of pilon syrup or brown sugar, five to six roughly chopped garlic cloves, one large roughly chopped onion, and one large ripe plantain diced into small strips.

In a large pan, heat one tablespoon of vegetable oil and toast the peppers (except for chiles de arbol) over medium heat for three to four minutes until fragrant and pliable.

Add chiles de arbol and roast for one more minute, then add two cups of chicken broth, cover, and let soak.

In a separate pan, melt two tablespoons of butter and fry the plantain slices over medium heat for five to seven minutes until golden on all sides.

In another pan, toast peanuts, almonds, and walnuts over low to medium heat for about two minutes, then add sesame seeds and toast for an additional 20 seconds; remove from heat.

Sauté onion and garlic in the same pan for two to three minutes until fragrant and translucent, then remove from heat.

Blend the soaked peppers with chicken broth, cinnamon, chocolate, and pilon syrup on high for one to two minutes until smooth; add more chicken broth if too thick.

Add remaining ingredients (spices, onion, garlic, fried plantains, nuts, galletas maria, and two additional cups of chicken broth) and blend for two to three minutes until smooth; add more broth if needed.

Transfer mole to a six to eight quart stock pot and blend four cups of chicken broth in the blender to loosen any remaining mole, then add to the pot and mix.

Taste the mole and adjust salt or sweetness as needed, using about one teaspoon of salt.

Pour mole sauce over the cooked chicken or simmer chicken in the mole for 15 to 20 minutes, stirring frequently to prevent sticking.

The mole is ready when it turns a darker shade and has a strong fragrance.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens