The Best Mole Negro Recipe

Ingredients

• 2 pounds Chicken Thighs (bone‑in, skin‑on for flavor)
• 6 pieces Dried Chili Pods (mix of ancho, pasilla, mulato, and chipotle; keep seeds)
• 1/4 cup Peanuts (unsalted, raw)
• 1/4 cup Almonds (blanched, sliced)
• 1/4 cup Pecans (roughly chopped)
• 1/4 cup Raisins (golden or regular)
• 2 tablespoons Sesame Seeds (toasted)
• 1 piece Cinnamon Stick (whole)
• 2 cloves Garlic (minced)
• 1 teaspoon Mixed Spices (ground cumin and coriander blend)
• 30 grams Dark Chocolate (70% cacao, chopped)
• 1 piece Bolillo (Mexican crusty roll, sliced lengthwise)
• 2 cups Chicken Stock (homemade or low‑sodium store‑bought)
• 1 tablespoon Chicken Bouillon (powder or cube dissolved in stock)
• 1/4 cup Vegetable Oil (for frying nuts and bolillo)
• to taste Salt

Instructions

1. Boil the Chicken

   Place the chicken thighs in a large pot, cover with water, add a pinch of salt, and bring to a gentle boil. Reduce heat and simmer until just cooked through, about 20 minutes. Remove, let cool slightly, then shred or cut into bite‑size pieces.

   Time: PT20M

   Temperature: 212°F

2. Prepare the Chilies

   Remove seeds from the dried chili pods but keep the seeds for later. Toast the chilies in a dry skillet over medium heat, shaking frequently, until fragrant and slightly darkened, about 5 minutes.

   Time: PT5M

3. Hydrate the Chilies

   Place the toasted chilies in a bowl and cover with hot chicken stock. Let soak for 10 minutes until softened.

   Time: PT10M

4. Fry Nuts, Raisins, and Seeds

   In a skillet, heat vegetable oil over medium‑high heat. Add peanuts, almonds, pecans, and raisins. Fry, stirring constantly, for at least 5 minutes until golden and aromatic. Then add sesame seeds, cinnamon stick, minced garlic, mixed spices, and continue to fry for another 2 minutes.

   Time: PT7M

5. Add Chocolate

   Stir the chopped dark chocolate into the skillet until fully melted and incorporated.

   Time: PT2M

6. Toast and Fry the Bolillo

   Slice the bolillo lengthwise. Lightly toast the slices on a dry skillet until the surface is slightly charred, about 2 minutes per side. Then briefly fry the toasted slices in the same oil for another 1‑2 minutes to add crispness.

   Time: PT5M

7. Blend the Mole Base

   Transfer the toasted chilies (with their soaking stock), the nut‑raisin mixture, and the melted chocolate into a blender. Add the remaining chicken stock and chicken bouillon. Blend on high until a smooth, deep‑brown sauce forms.

   Time: PT5M

8. Simmer the Mole

   Return the blended sauce to the large pot. Bring to a gentle simmer over medium heat and cook for 15 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.

   Time: PT15M

9. Combine Chicken and Finish

   Add the shredded chicken pieces to the simmering mole. Stir to coat evenly and heat through for 3‑4 minutes. Transfer to serving dishes, garnish with toasted sesame seeds and optional fried bolillo pieces.

   Time: PT4M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

8 g