Authentic Chicken Mole

Here’s an authentic Chicken Mole recipe, rich with complex flavors from dried chiles, chocolate, nuts, and spices—just like traditional mole poblano from Puebla, Mexico.

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🌶️ Authentic Chicken Mole (Mole Poblano)

Serves: 6–8
Prep Time: 30 min
Cook Time: 2 hrs
Total Time: ~2.5 hrs

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🐔 Ingredients

For the Chicken:

• 3–4 lbs bone-in chicken (legs, thighs, or quarters)

• 1 onion, quartered

• 4 garlic cloves, smashed

• 1 bay leaf

• Salt, to taste

• Water (to cover)

For the Mole Sauce:

• 2 dried ancho chiles

• 2 dried pasilla chiles

• 2 dried mulato chiles

• 2 dried chipotle chiles (optional for heat)

• 2 tablespoons lard or vegetable oil

• 1 medium onion, chopped

• 4 garlic cloves, peeled

• 2 tomatoes, chopped (or 1/2 cup crushed tomatoes)

• 1/4 cup raisins

• 1/4 cup raw almonds or peanuts

• 2 tablespoons pumpkin seeds (pepitas)

• 1/4 cup sesame seeds

• 1 corn tortilla or 2 slices white bread, torn

• 1 cinnamon stick (or 1 tsp ground cinnamon)

• 3 whole cloves (or 1/4 tsp ground cloves)

• 5 black peppercorns (or 1/2 tsp ground black pepper)

• 1/2 tsp ground cumin

• 1 tablet Mexican chocolate (Abuelita or Ibarra), or 2 oz dark chocolate

• 3–4 cups chicken broth (from cooking the chicken)

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🥣 Instructions

1. Cook the Chicken

1. In a large pot, add chicken, onion, garlic, bay leaf, salt, and water to cover.

2. Simmer for about 45–60 minutes, until the chicken is tender.

3. Remove chicken and set aside. Strain and reserve the broth.

2. Prepare Chiles

1. Remove stems and seeds from dried chiles.

2. Heat a skillet over medium heat. Toast the chiles until aromatic (about 10–15 seconds per side), being careful not to burn them.

3. Soak toasted chiles in hot water for 20–30 minutes until softened. Drain.

3. Toast & Sauté Other Ingredients

1. In the same skillet, heat 2 tbsp oil/lard.

2. Sauté onion and garlic until golden.

3. Add tomatoes, raisins, nuts, seeds, tortilla or bread, and all spices. Sauté 5–7 minutes until everything is well toasted and fragrant.

4. Blend the Mole

1. In batches, blend soaked chiles with the toasted mixture and 2–3 cups of chicken broth until smooth. Strain for extra smoothness.

5. Cook the Mole Sauce

1. Heat a large pot or deep pan. Add the mole paste and cook for 10 minutes, stirring constantly.

2. Add chocolate and stir until melted.

3. Add more broth as needed to reach a thick, pourable consistency. Simmer 20–30 minutes to deepen flavor. Salt to taste.

6. Combine with Chicken

1. Add cooked chicken to the mole sauce and simmer another 10–15 minutes.