Mole Poblano with Chicken

A rich, complex, and deeply satisfying Mexican classic — tender chicken pieces bathed in a velvety mole poblano sauce made from a blend of dried chiles, toasted spices, nuts, and dark chocolate. This is a labor of love that rewards every minute of effort with extraordinary depth of flavor.

Ingredients

• 1.8 kg whole chicken, cut into 8 pieces
• 1 pcs white onion, halved
• 4 clove garlic cloves, unpeeled
• 2 pcs bay leaves
• 1 tsp black peppercorns
• to taste salt
• 4 pcs mulato dried chiles, stems and seeds removed
• 3 pcs ancho dried chiles, stems and seeds removed
• 3 pcs pasilla dried chiles, stems and seeds removed
• 1 pcs chipotle dried chile, stems and seeds removed
• 4 tbsp lard or neutral vegetable oil
• 1 pcs white onion, roughly chopped
• 4 clove garlic cloves, peeled
• 2 pcs ripe tomatoes, quartered
• 3 pcs tomatillos, husked and halved
• 3 tbsp raisins
• 3 tbsp blanched almonds
• 2 tbsp raw peanuts
• 2 tbsp sesame seeds
• 2 tbsp pepitas (pumpkin seeds)
• 1 pcs corn tortilla, torn into pieces
• 1 pcs day-old white bread slice, torn
• 0.5 tsp ground cinnamon
• 0.5 tsp ground black pepper
• 0.25 tsp ground cumin
• 0.25 tsp ground coriander
• 0.5 tsp dried Mexican oregano
• 0.25 tsp dried thyme
• 3 pcs whole cloves
• 60 g Mexican dark chocolate (70% cacao), roughly chopped
• 750 ml chicken broth (from poaching, reserved)
• to taste salt
• 1 tsp sugar
• toasted sesame seeds
• fresh cilantro leaves
• white rice or warm corn tortillas

Instructions

1. Place the chicken pieces in a large pot and cover with cold water (about 2 liters). Add the halved onion, unpeeled garlic cloves, bay leaves, black peppercorns, and a generous pinch of salt. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface. Simmer for 35–40 minutes until the chicken is just cooked through and tender. Remove chicken pieces and set aside. Strain the broth and reserve 750 ml for the mole; save the rest for another use.
2. Heat a dry heavy skillet or comal over medium-high heat. Working in batches, toast the dried chiles (mulato, ancho, pasilla, chipotle) by pressing them flat onto the dry skillet for about 15–20 seconds per side until they become fragrant and pliable — do not let them burn or the mole will be bitter. Transfer toasted chiles to a large bowl, cover with 500 ml of hot water, and soak for 25–30 minutes until softened. Reserve the soaking liquid.
3. In the same dry skillet over medium heat, toast the sesame seeds and pepitas separately, stirring constantly, until golden and fragrant, about 2–3 minutes each. Set aside. In the same skillet, toast the almonds and peanuts until lightly golden, about 3 minutes. Set aside. Toast the torn tortilla pieces and bread until dry and golden, about 2–3 minutes. Set all toasted ingredients aside.
4. In a large heavy skillet or Dutch oven, heat 2 tablespoons of lard or oil over medium-high heat. Add the chopped onion and cook, stirring occasionally, until softened and beginning to char at the edges, about 6–8 minutes. Add the peeled garlic cloves and cook 2 minutes more. Add the quartered tomatoes and tomatillo halves and cook until they break down and release their juices, about 5 minutes. Transfer the entire mixture to a blender jar.
5. Drain the soaked chiles, reserving the soaking liquid. Add the drained chiles to the blender with the tomato-onion mixture. Add the raisins, toasted almonds, peanuts, sesame seeds, pepitas, tortilla pieces, and bread. Add the ground cinnamon, black pepper, cumin, coriander, oregano, thyme, and whole cloves. Pour in about 250 ml of the reserved chicken broth. Blend on high speed until completely smooth, about 2–3 minutes. If the mixture is too thick to blend, add a splash of the chile soaking liquid or more broth. Blend in two batches if necessary.
6. In the same large Dutch oven or heavy pot, heat the remaining 2 tablespoons of lard or oil over medium-high heat until shimmering. Carefully pour in the blended mole paste — it will spit and bubble vigorously. Fry the paste, stirring constantly with a wooden spoon, for 5–6 minutes until it darkens slightly in color and the fat begins to separate from the paste around the edges. This step is crucial: it eliminates the raw flavor and deepens the mole's complexity.
7. Pour in the remaining 500 ml of reserved chicken broth, stirring constantly to incorporate. Reduce the heat to low. Add the chopped dark chocolate and stir until fully melted and incorporated. Season with salt and sugar to taste — the mole should be deeply savory with a subtle sweetness and gentle heat, not overwhelmingly bitter. Let the mole simmer uncovered on low heat, stirring every few minutes, for 25–30 minutes until it thickens to a velvety, coating consistency.
8. Gently nestle the poached chicken pieces into the simmering mole sauce. Stir to coat each piece thoroughly. Simmer together over low heat for 10–15 minutes so the chicken absorbs the flavors of the mole. Taste once more and adjust salt and sugar as needed. The sauce should coat the back of a spoon — if too thick, thin with a little chicken broth.
9. Serve the mole poblano in deep plates or wide bowls, with generous spoonfuls of the sauce over the chicken. Garnish with toasted sesame seeds and fresh cilantro leaves. Accompany with steamed white rice and/or warm corn tortillas to soak up every last drop of the incredible sauce.