The Authentic MOLE POBLANO Recipe Everyone should know how to Make

Ingredients

• 3 lb Chicken Pieces (bone‑in, skin‑on (thighs, drumsticks, or a mix))
• 5 qt Water (for boiling the chicken)
• 1 tbsp Salt (for the broth)
• 1 large Onion (peeled and quartered, divided (half for broth, half for sauté))
• 4 cloves Garlic (peeled, divided (half for broth, half for frying))
• 2 Bay Leaves
• 1 oz Mexican Chocolate (unsweetened or semi‑sweet, broken into pieces)
• 1 piece Bono (small piece of Mexican piloncillo or panela, optional sweetener)
• 2 tbsp Mole Spices (blend of cumin, coriander, cloves, cinnamon, and black pepper)
• 2 tbsp Sesame Seeds (toasted until golden)
• 1/2 cup Mixed Nuts (equal parts almonds, peanuts, and walnuts, toasted)
• 1/4 cup Raisins (golden raisins, toasted briefly)
• 2 medium Tomatoes (chopped, sautéed until soft)
• 1 small Plantain (peeled, sliced, lightly fried)
• 2 slices Bread (stale or toasted, cut into cubes)
• 2 pieces Corn Tortilla (cut into strips, toasted)
• 4 pieces Animalito Crackers (or Maria biscuits, fried quickly to thicken sauce)
• 5 pieces New Mexico Chili Pods (cleaned, lightly fried 5 seconds per side (mix of chile negro, pasilla, chipotle))
• 1/4 cup Vegetable Oil (for toasting and frying steps)
• 1 cup Additional Water (added to blender for smooth consistency)
• 7 cup Reserved Chicken Broth (4 cups for soaking, 3 cups added later)

Instructions

1. Cook Chicken in Broth

   Bring 5 quarts of water to a boil, add 1 tbsp salt, 1 whole onion (quartered), 4 garlic cloves (halved), and 2 bay leaves. Add the chicken pieces, bring back to a gentle boil, skim off any foam, then simmer for 25 minutes until the chicken is cooked through.

   Time: PT35M

   Temperature: 212°F

2. Reserve Broth

   Remove the cooked chicken and set aside. Carefully ladle out 4 cups of the hot broth into a separate bowl; this will be used to soak chilies and later for the sauce.

   Time: PT2M

3. Dissolve Chocolate and Bono

   In the same pan, add the piece of bono (or a small amount of piloncillo) and the 1 oz Mexican chocolate. Stir over low heat until fully melted and combined.

   Time: PT3M

4. Toast Mole Spices

   Add the mole spice blend to the hot pan and toast for about 1 minute, shaking the pan, until fragrant. Transfer the toasted spices to the reserved broth.

   Time: PT1M

5. Toast Sesame Seeds

   Add sesame seeds to the pan and toast for 30‑60 seconds until they turn light golden. Transfer to the broth.

   Time: PT1M

6. Toast Nuts and Raisins

   Add mixed nuts and raisins to the pan; toast for 3 minutes, stirring frequently, until nuts are lightly browned and raisins puff up. Transfer to the broth.

   Time: PT3M

7. Sauté Tomatoes and Onion

   Add a splash of oil, then add the chopped tomatoes and the remaining half of the onion. Cook, stirring occasionally, until softened (about 5 minutes). Transfer to the broth.

   Time: PT5M

8. Fry Garlic and Plantain

   Add a little more oil, then lightly fry the remaining garlic cloves and sliced plantain until the garlic is golden and the plantain is lightly caramelized. Transfer to the broth.

   Time: PT3M

9. Toast Bread and Corn Tortilla

   Add a drizzle of oil and toast the bread cubes and tortilla strips until they are golden and crisp. Transfer to the broth.

   Time: PT2M

10. Fry Animalito Crackers

    Add a little oil and quickly fry the animalito crackers (or Maria biscuits) on both sides, about 30 seconds per side, then transfer to the broth.

    Time: PT2M

11. Fry New Mexico Chili Pods

    Add a small amount of oil and lightly fry each cleaned chili pod for about 5 seconds per side, just until the skin blisters. Transfer all chilies (chile negro, pasilla, chipotle) to the broth.

    Time: PT2M

12. Blend the Sauce

    Combine the broth (with all toasted ingredients) in a blender cup, add the remaining 1 cup of water and a pinch of salt, then blend until completely smooth.

    Time: PT3M

13. Simmer Mole Sauce

    Heat 1‑2 tbsp oil in a clean pan over medium‑low heat. Pour in the blended mole sauce, add the remaining 3 cups of reserved broth, and bring to a gentle simmer. Cook, stirring constantly, for 10 minutes to thicken and develop flavor.

    Time: PT10M

14. Finish with Chicken

    Return the cooked chicken pieces to the simmering mole sauce. Heat for an additional 5‑10 minutes until the chicken is warmed through and has absorbed some sauce.

    Time: PT8M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

25 g

Fat

15 g

Fiber

5 g