Cook and Scale
Mole Poblano
6 servings · 75 min total
Puebla's legendary sauce of toasted chiles, chocolate, and spices simmered with chicken until deeply rich and complex.
Ingredients
- 1½ kg whole chicken, cut into pieces
- 4 dried ancho chile, stemmed and seeded
- 3 dried guajillo chile, stemmed and seeded
- 2 dried arbol chile, stemmed
- 1 onion, quartered
- 4 garlic
- 2 tomato, quartered
- 50 g almonds
- 30 g raisins
- 50 g mexican chocolate, chopped
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1 wheat tortilla, torn
- 1 l chicken stock
- 3 tbsp vegetable oil
- salt to taste
Contains: Gluten, Tree nuts, Celery, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Toast and soak the chiles — Toast the dried chiles in a dry skillet for 1-2 minutes per side until fragrant, then soak in hot water for 10 minutes to soften.
- 2.
Brown the chicken — Season the chicken pieces with salt and brown them in the oil in a large pot, then remove and set aside.
- 3.
Blend the mole paste — Blend the softened chiles, onion, garlic, tomato, almonds, raisins, torn tortilla, cinnamon, and coriander with a little soaking liquid into a smooth paste.
- 4.
Fry the paste — Fry the paste in the same pot for 8-10 minutes, stirring often, until darkened and thickened.
- 5.
Simmer the mole — Return the chicken to the pot, add the chicken stock, and stir in the mexican chocolate. Simmer for 30 minutes until the chicken is tender and the sauce is rich and glossy.