Deep, complex, not sweet dessert chocolate nonsense. This is the real deal: layered, earthy, slightly bitter, a little spicy, and absolutely worth the time.
Below is a traditional Mole Poblano–style approach, simplified just enough for a home kitchen without losing its soul.
Authentic Chicken Mole (Mole Poblano)
Ingredients
Chicken
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1 whole chicken, cut into pieces (or 3–4 lb bone-in thighs)
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Onion, garlic, salt
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Water (to make broth)
Chiles (the backbone)
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3 dried ancho chiles
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3 dried mulato chiles
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2 dried pasilla chiles
(Stemmed, seeded)
Nuts, seeds & thickeners
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¼ cup sesame seeds (plus more for garnish)
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¼ cup peanuts
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¼ cup almonds
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1 corn tortilla, torn
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1 small bolillo roll or slice of bread, stale
Aromatics & flavor
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1 large onion, sliced
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5 cloves garlic
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1 cinnamon stick (Mexican canela if possible)
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3 cloves
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6 black peppercorns
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1 tsp coriander seeds
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1 tsp anise seeds (optional but traditional)
Sweet & savory balance
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2 tbsp raisins
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1 small ripe plantain, sliced (or ½ banana)
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2 oz Mexican chocolate (Abuelita/Ibarra), chopped
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Salt to taste
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Sugar only if absolutely needed (very little)
Instructions
1) Cook the chicken
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Simmer chicken with onion, garlic, and salt until tender.
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Remove chicken and reserve the broth (gold).
2) Toast & soak chiles
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Lightly toast chiles in a dry pan until fragrant (do NOT burn).
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Soak in hot water 20–30 minutes until soft.
3) Fry components (this is key)
In batches, fry in oil until golden:
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Bread & tortilla
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Nuts & seeds
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Raisins
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Plantain
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Onion & garlic
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Spices (briefly)
Each step builds depth. Don’t rush.
4) Blend the mole
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Blend soaked chiles with fried ingredients, chocolate, and some chicken broth.
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Blend very smooth. Strain if needed (traditional kitchens do).
5) Cook the mole
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Heat lard or oil in a heavy pot.
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Fry the mole paste, stirring constantly, until it darkens and thickens (10–15 min).
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Slowly add broth until sauce is thick but pourable.
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Simmer gently 30–45 minutes, stirring often.
Taste. Adjust salt. Sweetness should whisper, not shout.
6) Finish
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Add chicken to the mole.
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Simmer 15–20 minutes until fully coated and luxurious.
Serve with
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Warm corn tortillas
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Mexican rice
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Sprinkle of sesame seeds
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Silence at the table (people will be focused)
Mole wisdom (passed down, not written)
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Mole should taste like 20 things, none of them dominant.
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Chocolate is a seasoning, not the star.
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It’s better the next day.
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If it feels like too much work — you’re doing it right.
If you want, I can:
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Adapt this to Oaxacan black mole
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Do a weekend / two-day timeline
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Or help you shortcut without committing mole crimes 😌