Entree: United States – Tex-Mex Borderlands – Mole Poblano (Rich, slightly sweet and savory spiced chocolate sauce served over braised poultry)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 1 hr 10 min

Additional 20 min

Total 2 hrs 30 min

Ingredients

- 3 1/2 lbs (1.6 kg) bone-in chicken pieces (thighs and drumsticks), skin on
- 3 tbsp (45 ml) vegetable oil or lard
- 4 ancho chiles, stems removed, seeds discarded
- 3 pasilla chiles, stems removed, seeds discarded
- 2 mulato chiles, stems removed, seeds discarded
- 2 dried chipotle chiles or 1 tbsp (6 g) chipotle powder (optional for heat)
- 1/4 cup (35 g) raw almonds
- 1/4 cup (35 g) pumpkin seeds (pepitas)
- 2 tbsp (18 g) sesame seeds
- 1/4 cup (40 g) raisins
- 2 corn tortillas, torn into pieces, or 2 slices day-old bolillo (approx. 2 oz / 60 g)
- 1 small white onion, quartered (about 6 oz / 170 g)
- 4 cloves garlic
- 1 stick cinnamon (2 in / 5 g)
- 4 whole cloves
- 1 tsp (2 g) dried oregano
- 1/2 tsp (1 g) ground cumin
- 1/4 tsp (0.5 g) ground black pepper
- 1/4 tsp (0.5 g) anise or star anise, crushed (optional)
- 3 cups (720 ml) low-sodium chicken stock, plus extra as needed
- 2 oz (55 g) Mexican chocolate or unsweetened/dark chocolate 60–70%, chopped
- 1 tbsp (15 ml) apple cider vinegar
- 2 tbsp (30 g) brown sugar or piloncillo, grated
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- Fresh cilantro for garnish (optional)

Instructions

1. Prepare the chicken: season the chicken pieces lightly with 1/2 tsp salt. In a large pot, cover chicken with water (about 6 cups / 1.4 L), bring to a simmer, skim foam, and poach gently for 20 minutes until nearly cooked through. Remove chicken and reserve 2 cups (480 ml) of the cooking liquid; set chicken aside.
2. Toast chiles: Heat a dry skillet over medium heat. Toast each chile 20–30 seconds per side until fragrant but not burned; transfer to a bowl and cover with hot water to soak 20 minutes. Reserve soaking liquid.
3. Toast seeds, nuts, and bread: In the same skillet add 1 tbsp oil and toast almonds and pumpkin seeds until golden, about 3–4 minutes. Stir in sesame seeds until fragrant, about 1 minute. Remove and set aside. Add torn tortillas or bread and toast in skillet until crisp and browned, then set aside.
4. Sauté aromatics and spices: Add remaining 2 tbsp oil to the skillet and cook the quartered onion and whole garlic cloves until softened and lightly browned, about 6–8 minutes. Add cinnamon stick, whole cloves, oregano, cumin, and optional star anise for 1 minute to bloom spices. Remove from heat.
5. Blend the mole: Drain chiles (reserve 1/4 cup / 60 ml soaking liquid). In a blender combine toasted nuts and seeds, toasted bread, softened onion and garlic, drained chiles, raisins, reserved chile soaking liquid, 1 cup (240 ml) chicken stock, and the poached chicken reserved liquid (2 cups / 480 ml) if desired for richness. Blend on high until very smooth, adding more stock to reach a thick, pourable consistency (about 2–3 cups / 480–720 ml total stock).
6. Strain and simmer: Pass the blended sauce through a fine-mesh sieve into a heavy skillet or pot, pressing to extract as much as possible. Bring the sauce to a gentle simmer, stir in chopped chocolate, apple cider vinegar, brown sugar, and remaining salt. Simmer uncovered 20–30 minutes, stirring occasionally and thinning with additional chicken stock if too thick.
7. Finish the chicken in the mole: Add the reserved poached chicken to the simmering mole sauce, coating pieces well. Simmer together 10–15 minutes until chicken is cooked through and flavors meld. Taste and adjust salt, sugar, or vinegar.
8. Serve: Transfer chicken and mole to a serving platter, sprinkle sesame seeds and chopped cilantro if using. Serve with warm corn tortillas and rice.