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Mole Poblano de Puebla
Traditional dish · Mexican
The quintessential Mole Poblano, a complex and rich sauce originating from Puebla, Mexico. It features a symphony of chiles, spices, nuts, seeds, and a hint of chocolate, slow-cooked to perfection and served over tender chicken.
Ingredients
- Chicken pieces (thighs and legs)1.5 kg
- Ancho chiles, dried4
- Mulato chiles, dried4
- Pasilla chiles, dried2
- Chiles de árbol, dried2
- Tomatoes, ripe4 medium
- Onion, white1 medium
- Garlic cloves6
- Almonds1/2 cup
- Pecans1/4 cup
- Peanuts1/4 cup
- Sesame seeds1/4 cup
- Cinnamon stick1 small
- Cloves3
- Anise seeds1/2 teaspoon
- Black peppercorns1/2 teaspoon
- Mexican chocolate (like Ibarra)50g
- Chicken broth4 cups
- Vegetable oil1/4 cup
- Saltto taste
- Black pepperto taste
- Plantain, ripe1/2
Steps
- 1
Remove stems and seeds from dried chiles. Toast them lightly in a dry skillet until fragrant, being careful not to burn.
- 2
Soak the toasted chiles in hot water for 30 minutes until softened. Reserve the soaking liquid.
- 3
Roast tomatoes, onion, and garlic until slightly charred. Peel the garlic.
- 4
In the same skillet, toast the almonds, pecans, peanuts, and 1 tablespoon of sesame seeds until golden. Toast the cinnamon stick, cloves, anise seeds, and peppercorns briefly.
- 5
Drain the softened chiles and transfer them to a blender along with the roasted tomatoes, onion, garlic, toasted nuts, seeds, and spices. Add about 1 cup of the chile soaking liquid and blend until very smooth. You may need to do this in batches.
- 6
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Carefully pour the blended chile mixture into the hot oil (it will splatter). Cook, stirring constantly, for about 15-20 minutes, until the sauce darkens and thickens. This step is crucial for developing flavor.
- 7
Add the chicken broth and the Mexican chocolate to the pot. Bring to a simmer, then reduce heat to low. Season with salt and black pepper.
- 8
Add the chicken pieces to the mole sauce. Cover and simmer gently for 1 to 1.5 hours, or until the chicken is very tender and cooked through. Stir occasionally to prevent sticking.
- 9
While the mole simmers, fry thin slices of ripe plantain until golden brown and crisp. Toast the remaining sesame seeds.
- 10
Serve the chicken mole hot, garnished with toasted sesame seeds and fried plantain slices. Traditionally served with rice.
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