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mexicanhard
Mole Poblano
An iconic special-occasion dish, this complex mole sauce combines chocolate with spices to create a deep, rich flavor that’s perfect for chicken or enchiladas.
Ready in 150 minutes · serves 6 · 620 calories per serving · mexican cuisine.
150
min total
6
servings
620
cal / serving
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
- 6 piecesdried ancho chilies
- 3 piecesdried pasilla chilies
- 2 poundschicken pieces
- 2 ozchocolate, unsweetened
- 1/2 cupalmonds
- 2 tablespoonssesame seeds
- 2 piecestomatoes, roasted
- 1 largeonion
- 4 piecesgarlic cloves
- 4 cupschicken broth
- 1 piecescinnamon stick
- 2 tablespoonsoil
- to tastesalt and pepper
Instructions
- 01
Soak dried chilies in hot water for 30 minutes then remove seeds.
- 02
In a blender, puree soaked chilies with roasted tomatoes, garlic, onion, and chicken broth until smooth.
- 03
In a pot, heat oil and cook the mole mixture for about 10 minutes, stirring frequently.
- 04
Stir in chopped chocolate, almonds, sesame seeds, and cinnamon; simmer for 30 minutes.
- 05
In the meantime, cook chicken in a separate pot until done. When ready, serve chicken with mole sauce.
