Mole Poblano Recipe

Prepare and seed chiles

Wipe dried chiles with a dry towel. Slice each chile open and remove stems, seeds, and most veins. Break into large pieces.

Toast chiles

In a dry skillet over medium heat, toast the chile pieces in batches for 20–30 seconds per side until fragrant but not burnt. Transfer to a bowl and cover with hot water to soak for 20 minutes until pliable. Reserve 1 cup of the soaking liquid and drain the rest.

Roast vegetables

Heat 1 tablespoon oil in a skillet. Roast the quartered onion, whole garlic cloves, and peeled Roma tomatoes over medium-high heat, turning occasionally, until blistered and lightly charred (8–10 minutes). Remove and set aside to cool slightly.

Toast nuts, seeds, and bread

In the same dry skillet, toast the almonds, peanuts, sesame seeds, and pumpkin seeds over medium heat until golden and fragrant (2–3 minutes). Add the torn bread pieces and toast until crisp and browned. Transfer toasted items to a bowl.

Blend mole base

In a blender, combine the drained soaked chiles, roasted tomatoes, onion, garlic, toasted nuts/seeds/bread, and raisins. Add the reserved chile soaking liquid and 1 cup of chicken stock to help the blender. Puree until very smooth, working in batches if necessary. Strain the puree through a fine-mesh sieve into a bowl, pressing with a spatula to extract as much smooth sauce as possible.

Cook mole

Heat 2 tablespoons vegetable oil or lard in a large heavy pot over medium heat. Add the strained mole puree and cook, stirring frequently, for 6–8 minutes until it darkens slightly and reduces. Add remaining chicken stock (about 2 cups), ground cinnamon, cumin, oregano, cloves, salt, and pepper. Simmer gently, uncovered, for 20–30 minutes, stirring occasionally. If sauce becomes too thick, add up to 1/2 cup additional stock or reserved chile liquid to adjust consistency.

Finish with chocolate and nuts

Stir in the chopped dark chocolate and 1 tablespoon toasted sesame seeds. Continue simmering 5 minutes until chocolate melts and flavors marry. Taste and adjust salt and sweet/sour balance if desired (a pinch of sugar or a teaspoon of sherry or apple cider vinegar can be used if needed). Keep warm on the lowest heat.

Season and simmer chicken

Season the chicken thighs with 1 tablespoon salt and 1 teaspoon black pepper. Place in a large pot and add 4 cups water and the bay leaf. Bring to a gentle simmer, skimming any foam, and cook until the chicken is fully cooked and tender, about 25–30 minutes depending on size.

Shred or keep whole

Remove chicken from the cooking liquid and allow to cool slightly. Reserve 1 cup of the cooking liquid and shred the meat from the bones (or leave thighs whole if preferred). Discard bones and bay leaf.

Finish chicken in mole

Add shredded or whole chicken to the simmering mole sauce and poach gently for 8–10 minutes so the meat absorbs flavor. If sauce is too thick, add reserved chicken cooking liquid a little at a time to reach a saucy consistency.

Cook rice

Rinse 2 cups long-grain rice under cold water until the water runs clear. In a medium pot, heat 1 tablespoon butter or oil, add the rice and toast for 1–2 minutes. Add 3.5 cups water and 1/2 teaspoon salt. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Warm beans

Gently heat prepared borracho or refried beans in a saucepan over low heat until warmed through. If too thick, thin with a little water or reserved chicken cooking liquid to spreadable consistency.

Warm tortillas and garnish

Warm corn tortillas on a dry skillet or comal over medium heat about 20–30 seconds per side until pliable and slightly charred at the edges. Keep wrapped in a towel. Toast 1 teaspoon sesame seeds in a small skillet until golden for garnish if not already toasted. Chop cilantro and prepare lime wedges.

Assemble and serve

Spoon rice onto plates, add a portion of beans, and place chicken smothered in mole alongside or on top. Garnish with chopped cilantro, a sprinkle of toasted sesame seeds, and serve with warm tortillas and lime wedges. Serves immediately.