Entree: Mexico – Puebla, Central Mexico – Mole Poblano

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 45 min

Additional 30 min

Total 2 hrs 20 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg)
- 1 tbsp (15 ml) salt for poaching (plus more to taste)
- 10 cups (2.4 L) water (for poaching and sauce base), divided
- 1 medium white onion, peeled and halved (about 8 oz / 225 g)
- 4 garlic cloves, peeled
- 6 dried ancho chiles, stemmed and seeded
- 4 dried mulato chiles, stemmed and seeded
- 3 dried pasilla chiles, stemmed and seeded
- 3 medium Roma tomatoes (or plum tomatoes), halved (about 12 oz / 340 g)
- 1 small ripe plantain, peeled and sliced 1/2" (about 4 oz / 115 g)
- 2 corn tortillas, stale or toasted, torn (or 2 slices bolillo), approx. 2 oz (55 g)
- 1/4 cup (60 ml) raisins (about 40 g)
- 1/4 cup (60 ml) blanched almonds, toasted (about 35 g)
- 1/4 cup (60 ml) roasted peanuts, unsalted (about 35 g)
- 3 tbsp (45 ml) sesame seeds, plus 2 tbsp (30 ml) for garnish (about 30 g + 20 g)
- 1 small corn tortilla or 1 slice bolillo, lightly toasted and torn (for thickening), optional (approx. 1 oz / 30 g)
- 1 cinnamon stick (about 2" / 5 cm)
- 4 whole cloves
- 1 tsp (5 ml) whole black peppercorns
- 1 tsp (5 ml) ground cumin (about 2 g)
- 1 tsp (5 ml) dried oregano (about 1 g)
- 2 cups (480 ml) reserved chicken broth (from poaching)
- 3 oz (85 g) Mexican bittersweet chocolate (Abuelita-style or semisweet), chopped
- 2 tbsp (30 ml) vegetable oil or lard
- 1–2 tbsp (15–30 g) granulated sugar (optional, to taste)
- Fresh cilantro leaves for garnish (optional)
- For rice:
  - 1 1/2 cups (285 g) long-grain white rice, rinsed
  - 2 3/4 cups (650 ml) water or chicken broth
  - 1 tbsp (15 ml) vegetable oil
  - 1/2 tsp (2.5 g) salt
- For green beans:
  - 8 oz (225 g) green beans, trimmed
  - 1 tsp (5 ml) butter or oil
  - Salt to taste

Instructions

Short Description:
A classic Pueblan main-course of braised chicken in a deeply flavored, slightly sweet and spiced chocolate-chili mole, served with fluffy Mexican rice and simple blanched green beans. The sauce is complex, built from several dried chiles, toasted seeds and nuts, bread and plantain, and Mexican chocolate.

Regional Notes:
This is the Puebla-style mole poblano: a rich, layered sauce centered on mulato and ancho chiles with bittersweet Mexican chocolate, toasted sesame, nuts, and warm spices. It reflects Puebla's tradition of long, complex mole sauces served with poultry and rice, distinct from simpler mole variants elsewhere in Mexico.

1. Poach the chicken: In a large pot, combine the chicken pieces, halved onion, 4 garlic cloves, 1 tbsp salt, and 8 cups (1.9 L) water. Bring to a simmer, skim foam, reduce heat, and simmer gently until chicken is cooked through, about 30–35 minutes. Remove chicken, reserve 2 cups (480 ml) of the cooking liquid (strain and set aside), and keep the chicken warm. Reserve remaining broth for another use or add to sauce if needed.
2. Prepare chiles: While chicken cooks, toast the dried chiles in a dry skillet over medium heat 30–60 seconds per side until fragrant (do not burn). Transfer to a bowl, cover with very hot water and soak 20–25 minutes until softened. Drain, reserving 1/2 cup (120 ml) soaking liquid.
3. Roast and toast aromatics: In the same dry skillet, char the Roma tomatoes until blackened in spots, about 6–8 minutes, turning. Toast the cinnamon stick, cloves, peppercorns, almonds, peanuts, and 3 tbsp (45 ml) sesame seeds separately until aromatic and lightly golden (nuts 3–5 minutes; seeds 1–2 minutes). Toast torn tortillas/bolillo and plantain slices in a little oil until browned and softened, about 2–3 minutes per side for plantain, 1–2 minutes for bread.
4. Blend the sauce: In a blender, combine the soaked chiles (drained), charred tomatoes, toasted nuts and seeds, toasted tortillas/bolillo, toasted plantain, raisins, toasted spices (cinnamon, cloves, peppercorns), 1 tsp ground cumin, 1 tsp dried oregano, 1–2 cloves garlic (raw or from poaching if desired), and 1/2 cup (120 ml) of the reserved chicken broth or chile soaking liquid. Blend until very smooth, adding more reserved broth a little at a time to reach a thick but pourable consistency.
5. Strain: Push the blended sauce through a fine-mesh sieve or chinoise into a bowl, rubbing with a spatula to remove coarse bits. You should end with about 2–3 cups of strained sauce base.
6. Finish the mole: In a wide heavy skillet or saucepan, heat 2 tbsp (30 ml) oil or lard over medium heat. Add the strained sauce and cook, stirring often, 8–12 minutes to deepen flavor and reduce slightly. Add the chopped Mexican chocolate (3 oz / 85 g) in pieces and stir until melted and incorporated. Gradually add the reserved 2 cups (480 ml) chicken broth, stirring to combine. Simmer gently 10–15 minutes, taste, and adjust with 1–2 tbsp (15–30 g) sugar and salt as needed to balance bitterness and heat. If sauce is too thick, thin with more broth; if too thin, simmer to reduce.
7. Reintroduce chicken: Add the poached chicken pieces to the mole, spoon sauce over them, cover, and simmer on low 10–15 minutes to let flavors marry and to heat through. Turn chicken pieces so they are coated and warm evenly.
8. Make the rice: While mole finishes, heat 1 tbsp (15 ml) oil in a medium saucepan over medium heat. Add rinsed rice and toast, stirring, 2–3 minutes until opaque. Add 2 3/4 cups (650 ml) water or broth and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover, and cook 15–18 minutes until liquid is absorbed. Fluff with a fork.
9. Cook green beans: Blanch green beans in boiling salted water 3–4 minutes until tender-crisp. Drain and toss with 1 tsp (5 ml) butter or oil and a pinch of salt.
10. Serve: Plate a mound of rice, arrange 1–2 pieces of mole-coated chicken per person, spoon extra sauce over, and add a portion of green beans. Garnish with reserved 2 tbsp (30 ml) toasted sesame seeds and fresh cilantro leaves. Serve warm with warm corn tortillas or bolillos if desired.