Mole De Pistachio Recipe

Roast and peel poblanos

Char poblano peppers directly over a gas flame, under a broiler, or on a hot cast-iron skillet, turning occasionally until skin is blackened and blistered all over (about 8–10 minutes). Transfer to a bowl, cover tightly with plastic wrap or a plate and let steam 10 minutes. Peel off skins, remove stems and seeds, and roughly chop. Reserve.

Toast pistachios and aromatics

In a dry skillet over medium heat, toast pistachios, stirring frequently, until fragrant and lightly browned, 4–6 minutes. Transfer to a bowl. In the same skillet add 1 tablespoon neutral oil and toast the garlic cloves (whole with skin slightly scored) and the halved onion, cut side down, until nicely browned and softened, about 6–8 minutes. Remove and set aside. If desired, remove garlic skins after toasting.

Sauté herbs and avocado leaves

Add remaining 1 tablespoon oil and the butter to the skillet over medium heat. Add chopped cilantro, parsley, epazote, and crumble in the dried avocado leaves. Sauté briefly, about 1–2 minutes, until herbs wilt and become aromatic. Remove from heat to prevent overcooking.

Blend the mole base

In a blender combine roasted poblanos, toasted pistachios, toasted onion, garlic, sautéed herbs and avocado leaves. Add white wine and 0.5 cup of stock to help puree. Blend on high until very smooth, scraping down sides as needed (1–2 minutes). If the mixture is too thick, add remaining stock in 1/4-cup increments to reach a thick sauce consistency.

Simmer and season

Transfer blended mixture to a medium saucepan. Bring to a gentle simmer over medium-low heat, stirring frequently to prevent sticking. Stir in ground cumin, black pepper, and salt. Simmer, uncovered, 12–15 minutes to let flavors marry and sauce thicken. If using, stir in chopped dark chocolate until melted and fully incorporated (adds depth). Finish with fresh lime juice and adjust salt and pepper to taste.

Finish texture

If you prefer an extra-silky sauce, pass the finished mole through a fine-mesh sieve, pressing with the back of a spoon to extract as much sauce as possible. Return to saucepan and keep warm until serving.

Prepare chicken

Pat chicken breasts dry. Pound to an even thickness (about 3/4 inch) if needed for even cooking. Rub both sides with olive oil, salt, pepper and dried oregano. Let rest at room temperature 15 minutes while finishing the mole.

Grill chicken

Preheat a grill or grill pan to medium-high heat. Grill chicken breasts 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear; time will vary by thickness. Remove from heat and let rest 5 minutes before slicing.

Slice and dress

Slice the rested chicken breasts against the grain. Spoon a generous ladle of warm mole over each breast or arrange sliced chicken on a platter and coat with the sauce.

Plate: place a grilled chicken breast or slices on each plate, spoon mole de pistachio over and around the chicken. Sprinkle with roughly chopped toasted pistachios and garnish with cilantro sprigs. Serve with lime wedges on the side for squeezing.