Mole Poblano Con Pollo
Experience the rich, complex flavors of traditional Mexican cuisine with this authentic Mole Poblano con Pollo recipe. Tender chicken legs and thighs are simmered to perfection in a velvety sauce made from a harmonious blend of dried ancho, pasilla, and guajillo chilies, toasted spices, charred vegetables, and a touch of bittersweet dark chocolate. This iconic dish combines smoky, sweet, and savory notes, creating a deeply nuanced flavor profile that’s utterly unforgettable. Perfectly thickened with crumbled tortillas and brought to life with toasted almonds and sesame seeds, this mole is an impressive centerpiece for any gathering. Serve it over fluffy rice or with warm corn tortillas, and garnish with an extra sprinkle of sesame seeds for a truly indulgent meal. Whether you're seeking to recreate the essence of Puebla in your kitchen or elevating your dinner table with a time-honored classic, this recipe offers an unforgettable culinary experience that’s as satisfying as it is authentic.
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Ingredients
- 4 pieces chicken (legs and thighs)
- 3 pieces dried ancho chilies
- 3 pieces dried pasilla chilies
- 2 pieces dried guajillo chilies
- 3 pieces roma tomatoes
- 3 pieces garlic cloves
- 1 medium onion
- 2 tablespoons almonds (toasted)
- 2 tablespoons sesame seeds (toasted)
- 1 piece cinnamon stick
- 0.5 teaspoons ground cloves
- 1 teaspoons ground cumin
- 1 teaspoons ground coriander
- 1 ounce dark chocolate (70%)
- 4 cups chicken broth
- 3 tablespoons vegetable oil
- 2 pieces corn tortillas
- 1 to taste salt
- 1 to taste pepper
Directions
Step 1
Heat a large pot of water to boiling. Meanwhile, season the chicken with salt and pepper.
Step 2
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Brown the chicken pieces on both sides, about 3-4 minutes per side. Remove and set aside.
Step 3
In the same skillet, add the dried ancho, pasilla, and guajillo chilies. Toast them for 1-2 minutes, turning frequently, until slightly fragrant. Be careful not to burn them.
Step 4
Remove the chilies from the skillet and place them in a bowl. Cover with hot water and let soak for 15 minutes to soften.
Step 5
In the same skillet, add 1 tablespoon of oil. Cook the unpeeled garlic, onion (quartered), and tomatoes (halved) until charred and soft, about 8-10 minutes.
Step 6
Remove the vegetable skins and add the charred vegetables to a blender. Drain the soaked chilies and add them to the blender as well.
Step 7
Add the toasted almonds, sesame seeds, cinnamon stick, cloves, cumin, coriander, and 1 cup of chicken broth to the blender. Blend until smooth.
Step 8
Strain the sauce through a fine mesh sieve into a pot to remove any solids, ensuring a smooth texture.
Step 9
In the pot with the sauce, stir in the crumbled tortillas and let simmer for 10 minutes. Add additional chicken broth as needed to maintain a thick but pourable consistency.
Step 10
Break the chocolate into small pieces and stir it into the simmering sauce until fully melted. Adjust seasoning with salt and pepper to taste.
Step 11
Return the browned chicken pieces to the pot, submerging them in the sauce. Cover and simmer on low heat for 45 minutes, or until the chicken is tender and fully cooked.
Step 12
Serve the Mole Poblano Con Pollo over rice or alongside warm corn tortillas. Garnish with additional sesame seeds if desired.
Nutrition Facts
| Serving size | 2005 grams (2005.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2237 |
| Total Fat 138.50g | 178% |
| Saturated Fat 30.60g | 153% |
| Polyunsaturated Fat 25.20g | |
| Cholesterol 372mg | 124% |
| Sodium 5023mg | 218% |
| Total Carbohydrate 146.60g | 53% |
| Dietary Fiber 41.80g | 149% |
| Total Sugars 23.70g | |
| Protein 131.20g | 262% |
| Vitamin D 28IU | 140% |
| Calcium 516mg | 40% |
| Iron 20mg | 109% |
| Potassium 4044mg | 86% |
Source of Calories