Entree: Mexico – Puebla – Mole Poblano (A deeply flavored Puebla-style sauce of blended roasted chiles, nuts, seeds, spices, and chocolate typically served over poultry)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 1 hr 5 min

Additional 40 min

Total 2 hrs 20 min

Ingredients

- 2 1/2 lb (1.1 kg) bone-in chicken pieces (thighs and drumsticks recommended)
- 1 tbsp (15 ml) vegetable oil (for searing chicken)
- 1 medium onion, halved (about 6 oz / 170 g)
- 4 garlic cloves
- 3 dried ancho chiles, stems removed and seeds discarded (about 20 g)
- 3 dried mulato chiles, stems removed and seeds discarded (about 20 g)
- 2 dried pasilla chiles, stems removed and seeds discarded (about 15 g)
- 2 corn tortillas, torn into pieces (about 2 oz / 60 g)
- 2 slices day-old white bread or bolillo, torn (about 1.5 oz / 45 g)
- 1/4 cup (30 g) almonds, toasted
- 1/4 cup (35 g) sesame seeds, toasted plus extra for garnish
- 2 tbsp (30 g) peanuts, toasted
- 1/4 cup (40 g) raisins
- 1 medium tomato (or 2 plum tomatoes), roasted (about 6 oz / 170 g)
- 1/4 cup (60 ml) lard or vegetable oil (for toasting/frying components)
- 1 tsp (2 g) ground cinnamon or 1 small cinnamon stick
- 1/4 tsp (0.5 g) ground cloves
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (2.5 g) dried oregano
- 2 cups (480 ml) chicken stock, plus more as needed
- 1–1 1/2 oz (30–45 g) Mexican chocolate or bittersweet chocolate, chopped
- 1 tbsp (12 g) brown sugar or piloncillo, grated, to taste
- Salt to taste
- 1 tbsp (15 ml) apple cider vinegar or white vinegar (optional, to balance)

Instructions

1. Season chicken pieces with salt and sear in 1 tbsp (15 ml) vegetable oil in a heavy pan over medium-high heat until browned on both sides, about 6–8 minutes per side. Remove and set aside. Sauté halved onion and whole garlic cloves in the same pan until lightly caramelized. Reserve.
2. Toast dried chiles one at a time in a dry skillet over medium heat until fragrant and slightly puffed, about 20–30 seconds per side; do not burn. Place toasted chiles in a bowl and cover with hot water; soak 20 minutes until softened, then drain, discard stems and seeds, and set aside.
3. In the same skillet, toast sesame seeds, almonds and peanuts until golden and aromatic, about 2–3 minutes. Remove and set aside. In the hot fat (use 1/4 cup / 60 ml lard or oil), fry torn tortillas and bread pieces until crisp and browned; drain on paper towels.
4. Roast tomatoes if not already roasted: broil or roast until skins blister. Peel if desired. Place roasted tomato, caramelized onion, garlic, soaked chiles, toasted seeds and nuts, fried bread and tortillas, raisins, cinnamon, cloves, cumin and oregano into a blender. Add 1 cup (240 ml) chicken stock and blend to a very smooth paste in batches, adding more stock as necessary to achieve a thick but blendable sauce.
5. In a wide saucepan, heat 2 tbsp (30 ml) lard or oil over medium heat. Add the blended paste and cook, stirring, for 8–10 minutes to deepen flavors and eliminate raw taste. Add remaining chicken stock (about 1 cup / 240 ml) to reach a saucy consistency. Simmer gently 20–30 minutes, stirring occasionally to prevent sticking.
6. Add chopped chocolate and brown sugar to the simmering sauce, stirring until chocolate melts and sauce is smooth. Taste and adjust salt and a little vinegar if needed to balance sweetness and acidity. Continue to simmer on low for another 10–15 minutes, thinning with stock if too thick.
7. Return seared chicken to the sauce, spooning mole over pieces. Simmer gently, covered, until chicken is cooked through and tender, about 25–30 minutes.
8. Serve chicken topped with mole over warm tortillas or rice, sprinkled with additional toasted sesame seeds.