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Dinner Meals Cooking Time : 1 hour 30 minutes Recipe Servings : 6 Recipe Dificult : easy 0.00

Mexican Mole Poblano | Rich Traditional Chicken with Chocolate Mole Sauce

Mexican Mole Poblano is one of Mexico’s most celebrated and complex dishes, featuring tender chicken covered in a rich, dark sauce made from dried chiles, spices, nuts, seeds, tomatoes, and a small amount of Mexican chocolate. Mole Poblano is famous for its remarkable balance of smoky, earthy, spicy, nutty, slightly bitter, and subtly sweet flavors.

The sauce is traditionally prepared by toasting and blending numerous ingredients before slowly simmering them together. Mexican chocolate adds depth and a gentle sweetness rather than making the dish taste like dessert. The finished mole has a thick, velvety texture that clings beautifully to tender chicken.

Although traditional mole can involve many ingredients and several preparation steps, this homemade version simplifies the process while maintaining the characteristic richness of the dish. Serve Mole Poblano with warm corn tortillas, Mexican rice, or beans for a memorable Mexican meal.

Cooking Method

Place the chicken in a large pot with enough water or broth to cover it.
Season with salt and simmer for 25–30 minutes, until the chicken is cooked through.
Remove the chicken and reserve the cooking broth.
Remove the stems and seeds from the dried chiles.
Toast the chiles briefly in a dry skillet over medium heat, being careful not to burn them.
Place the toasted chiles in hot water and soak for 15–20 minutes until softened.
Toast the almonds, sesame seeds, raisins, and tortilla separately until lightly browned and fragrant.
Roast the tomatoes, onion, and garlic until softened and lightly charred.
Add the softened chiles, roasted vegetables, almonds, sesame seeds, raisins, tortilla, cumin, cinnamon, cloves, and about 1½ cups chicken broth to a blender.
Blend until very smooth.
Heat the oil in a large saucepan.
Carefully pour in the blended mole sauce.
Simmer over low-medium heat for 15–20 minutes, stirring frequently.
Add more chicken broth as needed to achieve a thick but pourable sauce.
Add the Mexican chocolate and stir until completely melted.
Taste and adjust the salt and seasoning.
Add the cooked chicken to the mole sauce.
Simmer gently for another 10–15 minutes, allowing the chicken to absorb the sauce.
Serve the chicken generously covered with warm mole.
Garnish with toasted sesame seeds if desired.
Serve with Mexican rice, beans, and warm corn tortillas.