Mole Poblano con PolloChicken in Dark Chile Sauce

Name: Mole Poblano con Pollo (Chicken in Dark Chile Sauce)
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 6
Cuisine: Mexico
Ingredients: 900 g Chicken Thigh; 1000 ml Chicken Stock; 3 pcs Dried Ancho Chili (stemmed and seeded); 3 pcs Dried Guajillo Chili (stemmed and seeded); 2 pcs Dried Pasilla Chili (stemmed and seeded); 300 g Tomato (halved); 200 g White Onion (quartered); 15 g Garlic (peeled); 40 g Raisin; 30 g Sesame Seeds; 40 g Peanuts; 1 pcs Cinnamon Stick; 2 pcs Clove; 4 g Cumin Powder; 3 g Dried Oregano; 50 g Dark Chocolate (chopped); 2 pcs Corn Tortilla (torn); 60 ml Vegetable Oil; 12 g Salt; 500 ml Water

A home-style mole poblano with chicken, dried chiles, nuts, seeds, spices, tomato, and a small amount of chocolate. Mole formulations vary widely by cook and occasion.

Prep

45m

Cook

1h 30m

Serves

Estimated

Nutrition

Per serving

648kcal

Calories

50g

Protein

37g

Fat

32g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Chicken

0.9kg
Chicken Thigh

Sauce

1l
Chicken Stock
3pcs
Dried Ancho Chili (stemmed and seeded)
3pcs
Dried Guajillo Chili (stemmed and seeded)
2pcs
Dried Pasilla Chili (stemmed and seeded)
300g
Tomato (halved)
200g
White Onion (quartered)
15g
Garlic (peeled)
40g
Raisin
30g
Sesame Seeds
40g
Peanuts
1pcs
Cinnamon Stick
2pcs
Clove
4g
Cumin Powder
3g
Dried Oregano
50g
Dark Chocolate (chopped)
2pcs
Corn Tortilla (torn)
60ml
Vegetable Oil
12g
Salt
500ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Roast the tomato and white onion until softened and lightly charred.
02
Toast the dried ancho chilies, dried guajillo chilies, and dried pasilla chilies briefly in a dry pan, then soak them in hot water until pliable.
03
Toast the sesame seeds, peanuts, and corn tortillas until fragrant and lightly colored.
04
Blend the roasted vegetables, softened chiles, garlic, raisins, toasted sesame seeds, toasted peanuts, toasted corn tortillas, cinnamon stick, cloves, cumin powder, dried oregano, and part of the chicken stock until very smooth.
05
Heat the vegetable oil in a pot over medium heat and fry the blended sauce, stirring often, until it darkens slightly and smells deeply toasted.
06
Add the remaining chicken stock and the salt, then simmer gently until the sauce is thick and glossy, until the chicken reaches 74°C (165°F).
07
Stir in the dark chocolate until melted.
08
Add the chicken thigh to the sauce and simmer gently until the chicken is tender and reaches 74°C (165°F).

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