Using Ancient Tools To Make Traditional Mexican Chicken Mole

Ingredients

• 3.5 lb Whole Chicken (cut into pieces for stock and later shredded)
• 8 cup Water (for stock)
• 2 piece Celery Stalks (chopped)
• 2 piece Carrots (chopped)
• 1 large Onion (quartered)
• 2 piece Bay Leaves (dried)
• 1 tbsp Fresh Mint (Derba Buena) (chopped leaves)
• 2 piece Poblano Peppers (dried (or fresh, roasted))
• 2 piece Mulato Chilies (dried)
• 2 piece Pasilla Chilies (dried)
• 2 piece Ancho Chilies (dried)
• 1/2 cup Unsalted Peanuts (lightly toasted)
• 1/4 cup Almonds (toasted)
• 1/4 cup Pumpkin Seeds (Pepitas) (toasted)
• 1/4 cup Raisins (golden)
• 1 large Ripe Plantain (peeled and sliced)
• 1 medium Apple (peeled and diced)
• 2 pieces Mexican Sweet Bread Cookies (Galletas) (or stale bolillo bread, broken)
• 2 pieces Corn Tortillas (lightly toasted and broken)
• 1 tsp Black Peppercorns (whole)
• 1 small Cinnamon Stick (broken)
• 1 tsp Coriander Seeds (whole)
• 2 tbsp White Sesame Seeds (toasted)
• 2 oz Mexican Dark Chocolate (Ibarra) (70% cacao, broken into pieces)
• 2 tbsp Piloncillo (grated or finely chopped)
• 1/4 cup Vegetable Oil (for frying)
• to taste Salt
• 4 cup Additional Chicken Stock (prepared from step 1)

Instructions

1. Make Chicken Stock

   Place chicken pieces, water, celery, carrots, onion, bay leaves and fresh mint in a large stockpot. Bring to a boil, then reduce to a gentle simmer and cook for 45 minutes, skimming foam occasionally. Remove the chicken, set aside for later, and strain the stock, reserving the liquid.

   Time: PT45M

   Temperature: medium simmer

2. Toast and Fry Dried Chilies

   In a skillet, heat 2 tbsp of oil over medium‑high heat. Add the dried poblano, mulato, pasilla, and ancho chilies. Fry for about 2‑3 minutes, stirring constantly, until they become fragrant and slightly darkened but not burnt. Transfer to a bowl and cover with hot water to soften for 10 minutes, then drain.

   Time: PT10M

   Temperature: medium‑high

3. Toast Nuts and Seeds

   Using the same skillet, add the peanuts, almonds, pumpkin seeds, white sesame seeds, black peppercorns, cinnamon stick, and coriander seeds. Toast over medium heat for 4‑5 minutes, shaking the pan frequently, until golden and aromatic. Remove and set aside.

   Time: PT5M

   Temperature: medium

4. Fry Fruit and Bread Elements

   Add a little more oil if needed and fry the sliced plantain, diced apple, broken galletas (or bread), and toasted tortilla pieces for 3‑4 minutes until lightly caramelized. Transfer to the bowl with the chilies.

   Time: PT5M

   Temperature: medium

5. Blend the Mole Paste

   In a blender or food processor, combine the softened chilies, toasted nuts & seeds, fried fruit & bread, raisins, and a pinch of salt. Blend until a very smooth, thick paste forms, adding a splash of the reserved chicken stock if needed to help it blend.

   Time: PT10M

6. Simmer Mole with Chocolate and Piloncillo

   Return the mole paste to the large pot. Add the broken Mexican chocolate, piloncillo, and gradually stir in the additional chicken stock (about 4 cups), mixing continuously. Bring to a low simmer and cook uncovered for 2 hours 30 minutes, stirring every 15 minutes, until the sauce thickens, darkens, and the flavors meld.

   Time: PT2H30M

   Temperature: low simmer

7. Combine Shredded Chicken

   Shred the cooked chicken meat from step 1 and add it to the simmering mole. Cook for another 10 minutes, allowing the chicken to absorb the sauce and heat through.

   Time: PT10M

   Temperature: medium

8. Finish and Serve

   Transfer the mole poblano to a serving bowl, garnish with a sprinkle of toasted sesame seeds, and serve hot alongside rice or warm corn tortillas.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g