Chicken with Mole Poblano

Toasted chiles, seeds and a little chocolate make a layered sauce for gently cooked chicken.

Mexico · Chicken · 105 min

DeSabor Kitchen · Published October 5, 2026 · Updated October 5, 2026 · 35 / 70 / 105 min · 6 · Mexico

Toast the chiles and seeds separately because they darken at different speeds. A smooth blend and a slow final simmer give the sauce its texture. Chocolate rounds out the chile flavor; it should not make this a sweet dessert sauce.

Ingredients

• 1.2 kg bone-in chicken pieces
• 1.2 litres chicken stock
• 3 ancho, 3 mulato and 2 pasilla chiles, seeded
• 30 g sesame seeds; 40 g almonds; 30 g raisins
• 1 small corn tortilla, torn
• 2 tomatoes; 1 onion; 3 garlic cloves, chopped
• 3 tbsp neutral oil; 1/2 tsp cinnamon; 2 cloves
• 40 g dark chocolate; 1/2 tsp salt, adjusted for the stock

Instructions

1. Simmer chicken in stock 35–45 minutes until it reaches 74°C. Reserve chicken and broth.
2. Toast chiles briefly in a dry pan without blackening them; soak in hot water 15 minutes. Toast sesame and almonds separately. Fry raisins and tortilla pieces in 1 tablespoon oil.
3. Cook tomatoes, onion and garlic in remaining oil 10 minutes. Blend with drained chiles, seeds, nuts, raisins, tortilla, spices and 600 ml reserved broth until very smooth.
4. Pour sauce into a heavy pot and simmer 20 minutes, stirring often. Melt in chocolate, add broth as needed and season. Return chicken and simmer 10 minutes until hot.

Cook's Tips

• Mole should coat a spoon but still pour. Add warm broth a little at a time, and never scorch the chiles.

Home-style recipe; not independently kitchen-tested. Check all ingredients and substitutions for allergens. Times are estimates; use the texture and temperature checks in the method. Serving accompaniments are separate unless listed. In temperatures above 32°C, refrigerate perishables within 1 hour rather than 2.