Entree: Mexico – Puebla – Mole Poblano with Chicken (Rich chili-chocolate sauce served over chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 35 min

Cook 40 min

Additional 20 min

Total 1 hr 35 min

Ingredients

- 1 whole chicken, approx. 4 lb (1.8 kg), cut into 8 pieces
- 4 dried ancho chiles, stems and seeds removed
- 3 dried pasilla chiles, stems and seeds removed
- 2 dried mulato chiles, stems and seeds removed
- 2 tbsp (30 ml) vegetable oil
- 1/4 cup (60 g) almonds or peanuts
- 1/4 cup (35 g) sesame seeds, plus 1 tbsp (9 g) for garnish
- 2 oz (60 g) Mexican dark chocolate or bittersweet chocolate
- 1/4 cup (60 g) raisins
- 1/4 cup (60 g) pumpkin seeds (pepitas)
- 1 medium tomato, quartered
- 1/2 medium onion, quartered
- 3 cloves garlic
- 1 small corn tortilla or 1 slice stale bread, torn
- 1 stick (2 in / 5 cm) cinnamon
- 3 whole cloves
- 1/2 tsp (1 g) ground cumin
- 2 cups (480 ml) chicken stock, plus more as needed
- Salt as needed
- 1–2 tbsp (15–30 g) brown sugar or piloncillo (optional, to balance)

Instructions

1. Lightly toast dried chiles in a dry skillet over medium heat just until aromatic, being careful not to burn; remove and soak in hot water 20 minutes, then drain. Toast almonds/peanuts, sesame seeds, pumpkin seeds, tortilla or bread, and raisins until golden; set aside.
2. In the same skillet, char tomato, onion, and garlic until softened and slightly blackened. Briefly toast cinnamon stick and cloves until fragrant. Transfer toasted ingredients, chiles, seeds, nuts, tomato, onion, garlic, tortilla, raisins, cinnamon, cloves, cumin, and chocolate to a blender; add about 1 cup (240 ml) warm chicken stock and blend to a smooth paste, adding more stock as needed.
3. Heat 2 tbsp (30 ml) oil in a large pot, brown chicken pieces on all sides, then remove. Add blended mole paste to the pot and cook, stirring, 5–8 minutes to develop flavor; add remaining chicken stock to reach a saucy consistency. Return chicken to pot, bring to a simmer, cover, and cook 30–40 minutes until chicken is tender and sauce has melded.
4. Taste and adjust seasoning with salt and brown sugar or piloncillo if desired. Serve chicken pieces topped with mole sauce and a sprinkle of sesame seeds, accompanied by rice and warm tortillas.