Mole Poblano
Mole Poblano is a rich, complex Mexican sauce featuring chilies, nuts, chocolate, and spices, traditionally served over chicken. Its deep, smoky flavors and hints of sweetness make it a perfect dish for festive occasions or hearty family meals, appealing to those who enjoy bold, authentic Mexican cuisine.
Ingredients
- 2 cut-up chickens ⓘ
- 1 (8 oz.) package chili Pasilla ⓘ
- 6 California chilies ⓘ
- 1 (4 oz.) package sesame seed ⓘ
- 1 (5 oz.) package almonds ⓘ
- 1/2 cup dry peeled peanuts
- 1 tomato ⓘ
- 1 medium onion
- 3/4 cup oil ⓘ
- 1 teaspoon sugar ⓘ
- 1/2 cup dry peeled pumpkin seeds ⓘ
- 1 teaspoon cinnamon ⓘ
- 1 teaspoon ground cumin seed ⓘ
- 1/2 teaspoon pepper ⓘ
- 3 cloves garlic ⓘ
- 3 laurel leaves ⓘ
- 1/2 bar Ibarra chocolate
- 2 bananas
- 1 loaf French bread ⓘ
Instructions
- Remove cooked chicken from broth and set aside, keeping it warm.
- Reserve the broth for later use.
- Slice the chilies open and remove the seeds.
- Toast the chilies in a preheated oven until fragrant, but not burnt.
- Toast the bread on a griddle until browned.
- In a frying pan, fry sesame seeds in 1/4 cup of oil until golden; remove and set aside.
- Add 1/4 cup of oil to the pan and fry the sliced onion until tender.
- Toast the tomato on a griddle, then peel off the skin.
- In the same or a separate pan, toast the California chilies and other ingredients as needed.
- Combine toasted chilies, bread, sesame seeds, onions, tomatoes, almonds, peanuts, pumpkin seeds, garlic, cinnamon, cumin, pepper, laurel leaves, and chocolate in a blender, adding broth as needed to blend smoothly.
- Cook the blended sauce in a pot, stirring frequently, for about 30-40 minutes to develop flavors.
- Add the cooked chicken to the sauce and simmer until heated through.
- Slice bananas and add to the dish if desired for a sweet touch.
- Serve the mole over the chicken, garnished as preferred.
Tips & Substitutions
For a smokier flavor, consider adding a chipotle pepper to the blend. If you can't find Ibarra chocolate, substitute with any semi-sweet chocolate, adjusting sugar to taste. You can also use roasted pumpkin seeds instead of raw. When toasting the chilies, monitor closely to prevent bitterness. To save time, use pre-cooked chicken or even leftover chicken from a previous meal.
Serving Suggestions
Serve the mole over the chicken with a side of rice or warm tortillas for a complete meal. It pairs beautifully with Mexican Chicken Soup for a hearty feast. For a refreshing touch, consider a salad of diced avocado and tomatoes on the side. Garnish with sesame seeds or chopped cilantro for added flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors of the mole will deepen upon refrigeration. To reheat, gently warm in a saucepan over low heat, adding a splash of broth or water if it thickens too much. You can also microwave in short intervals, stirring in between.
Nutrition & Diet Analysis (per serving)
Each serving of Mole Poblano contains roughly 950 calories, with 15g protein, 64g carbohydrates, and 74g fat. It is an excellent source of iron (40% of the Daily Value), dietary fiber (37% of the Daily Value), and vitamin C (33% of the Daily Value), and a good source of potassium and calcium. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make mole poblano ahead of time?
Yes, mole poblano can be made ahead of time! In fact, making it a day in advance allows the flavors to meld beautifully. Just store it in the refrigerator and reheat gently before serving. This dish also freezes well; just ensure it's in an airtight container for up to 3 months.
What can I substitute for the chicken?
If you're looking for a meat alternative, consider using pork or turkey, which also pair well with mole. For a vegetarian option, roasted vegetables or tofu can absorb the flavors of the mole sauce beautifully. Just make sure to adjust cooking times accordingly.
How spicy is mole poblano?
Mole poblano can vary in spice level depending on the type and quantity of chilies used. The Pasilla and California chilies provide warmth without excessive heat. If you prefer a milder sauce, you can reduce the number of chilies or remove the seeds for less heat. Always taste as you go!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).