Entree: Mexico – Durango (Northern Mexico) – Pollo en Mole Durangueño

Serving Size: 6

Approximate Time

Prep 1 hr 30 min

Cook 2 hrs 45 min

Additional 30 min

Total 3 hrs 15 min

Ingredients

- 6 bone-in chicken thighs, approx. 2.8 lb (1.3 kg)
- 1 medium onion, quartered (approx. 150 g)
- 4 garlic cloves, smashed (approx. 12 g)
- 8 cups (1.9 L) water or enough to cover chicken
- Salt and freshly ground black pepper
- 3 tbsp (45 ml) vegetable oil, divided
- 3 dried ancho chiles, stems removed and seeds discarded, approx. 30 g
- 3 dried guajillo chiles, stems removed and seeds discarded, approx. 25 g
- 2 dried pasilla chiles, stems removed and seeds discarded, approx. 15 g
- 1/4 cup (35 g) raw peanuts
- 1/4 cup (35 g) blanched almonds
- 2 tbsp (18 g) sesame seeds
- 1/4 cup (30 g) raw pumpkin seeds (pepitas) — optional but traditional in some northern moles
- 2 corn tortillas, torn into pieces (approx. 30 g) or 1 small stale bolillo slice
- 3 roma tomatoes, halved (approx. 340 g)
- 1/2 medium white onion, chopped (approx. 75 g)
- 3 garlic cloves (for the sauce) (approx. 9 g)
- 1 cinnamon stick (about 2 in / 5 cm)
- 4 whole cloves
- 1 tsp (2 g) whole black peppercorns
- 1/2 tsp (1.5 g) ground cumin
- 1 tbsp (12 g) piloncillo or dark brown sugar (substitute)
- 4 cups (960 ml) chicken stock (use the strained poaching liquid if available)
- 1 oz (28 g) Mexican chocolate or dark chocolate (55-65% cocoa)
- 1 tbsp (15 ml) white vinegar or apple cider vinegar
- 2 tbsp (30 ml) lard or additional vegetable oil if desired
- 1/4 cup (15 g) chopped fresh cilantro (for garnish)
- 2 tbsp (30 ml) sesame seeds, toasted (for garnish)
- 8 small corn tortillas, warmed (for serving)

Rice and nopales (to complete the entree)
- 1 1/2 cups (300 g) long-grain white rice, rinsed
- 2 tbsp (30 ml) vegetable oil
- 2 roma tomatoes, blended with 1/4 cup (60 ml) water to a purée (approx. 225 g)
- 3 cups (720 ml) water or chicken stock
- 12 oz (340 g) fresh nopales (cactus paddles), cleaned and diced
- 1/2 medium onion, sliced (approx. 75 g)
- 1 medium tomato, chopped (approx. 100 g)
- 1 tbsp (15 ml) vegetable oil (for nopales)
- Lime wedges (for serving)

Instructions

Short Description:
A rich, layered mole from Durango made with a blend of local dried chiles, toasted nuts and seeds, and a touch of Mexican chocolate, simmered into a velvety sauce and served over poached bone-in chicken with rice and sautéed nopales (cactus).

Regional Notes:
This Durangueño mole emphasizes northern-Mexico ingredients—peanuts and almonds alongside sesame and corn tortillas for body—and a focused chile mix (ancho, guajillo, pasilla) for a deep, slightly smoky heat. It is less sweet than some southern moles and highlights toasted nuts and a restrained amount of chocolate to balance savory chicken and accompaniment of rice and nopales.

1. Poach the chicken: In a large pot, place the chicken thighs, quartered onion, 4 smashed garlic cloves, and enough water (about 8 cups/1.9 L) to cover. Add 1 tsp salt. Bring to a gentle simmer and cook until thighs are tender and internal temperature reaches 165 F (74 C), about 30–35 minutes. Remove chicken and reserve 4 cups (960 ml) of the poaching liquid (strain and set aside). When cool enough, keep chicken warm or lightly shred bone-in pieces.
2. Prepare chiles: While chicken cooks, lightly toast the ancho, guajillo, and pasilla chiles in a dry skillet over medium heat 10–20 seconds per side until aromatic but not burned. Place in a bowl and cover with hot water to soak 20–30 minutes, then drain and set aside.
3. Toast nuts, seeds, tortillas and spices: In the same dry skillet, toast peanuts and almonds until fragrant, 3–4 minutes; transfer to a plate. Toast sesame seeds and pumpkin seeds 1–2 minutes until golden; set aside. Quickly toast torn corn tortillas or bolillo pieces until crisp and lightly browned. In a small dry pan, toast the cinnamon stick, whole cloves, and peppercorns for 1 minute.
4. Char and soften tomatoes and aromatics: Heat 1 tbsp (15 ml) oil in a skillet; char the 3 roma tomato halves until blistered and softened. In the same skillet, sauté 1/2 onion (chopped) and 3 garlic cloves (for the sauce) until translucent, about 3–4 minutes.
5. Blend the mole base: In a blender, combine the soaked chiles, toasted peanuts, almonds, sesame and pumpkin seeds, toasted tortillas/bread, charred tomatoes, sautéed onion and garlic, toasted whole spices, ground cumin, piloncillo (or brown sugar), and 2 cups (480 ml) of the reserved chicken stock. Blend to a very smooth puree, adding more stock a little at a time if needed (total use about 2–3 cups / 480–720 ml).
6. Strain and simmer: Pass the puree through a fine-mesh sieve into a large saucepan, pressing with the back of a spoon to remove fibrous bits. Heat 2 tbsp (30 ml) vegetable oil or lard in the saucepan over medium heat. Add the strained sauce and cook, stirring frequently, for 10 minutes to deepen flavor.
7. Finish the mole: Add the remaining reserved chicken stock to the saucepan to reach desired consistency (total mole volume about 4 cups/960 ml). Stir in the chocolate, vinegar, and adjust salt and pepper to taste. Simmer gently, uncovered, for 20–30 minutes, stirring occasionally to prevent sticking and to meld flavors. If sauce tastes too bitter, add a pinch more sugar.
8. Coat the chicken: Add the cooked chicken thighs to the simmering mole and spoon sauce over them. Simmer together 10–15 minutes so the chicken absorbs sauce flavors. Keep warm.
9. Make the rice: In a medium saucepan, heat 2 tbsp (30 ml) oil over medium heat. Add rinsed rice and cook, stirring, until grains are opaque and lightly toasted, 3–4 minutes. Stir in the blended tomato purée and 3 cups (720 ml) water or stock, bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until rice is tender. Fluff with a fork and season with salt.
10. Prepare nopales: Clean nopales (if not pre-cleaned) and cut into 1/2-inch pieces. Place in a pot of boiling salted water and cook 8–10 minutes to remove slime; drain and rinse. In a skillet, heat 1 tbsp (15 ml) oil, sauté 1/2 sliced onion until translucent, add chopped tomato and cooked nopales, season with salt and pepper, and sauté 4–5 minutes until flavors combine.
11. Plate and serve: Spoon a portion of rice on each plate, place a chicken thigh over the rice, ladle generous mole sauce over the chicken, and add a side of sautéed nopales. Garnish with chopped cilantro, toasted sesame seeds, and thinly sliced raw onion if desired. Serve with warm corn tortillas and lime wedges on the side for a complete Durango-style meal.