Mexican Chicken Red Mole Mole Colorado De Pollo
Discover the rich, complex flavors of authentic Mexican cuisine with this irresistible Mexican Chicken Red Mole, or Mole Colorado de Pollo. This traditional dish features tender, simmered chicken bathed in a velvety, deeply layered mole sauce made from toasted guajillo and ancho chiles, fragrant spices like cinnamon and cloves, and a touch of bittersweet Mexican chocolate. Enhanced with a medley of toasted nuts and seeds, this mole is thickened with corn tortillas and balanced with savory and slightly sweet notes. Perfectly paired with warm tortillas, rice, or beans, this recipe is a celebration of bold, aromatic flavors and authentic cooking techniques. Whether for a special occasion or a hearty family dinner, this mole masterpiece promises to transport your taste buds to the heart of Mexico.
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Ingredients
- 3 lb Chicken (whole or cut into pieces)
- 6 pieces Dried guajillo chiles
- 4 pieces Dried ancho chiles
- 2 large Tomatoes
- 1 small White onion
- 4 pieces Garlic cloves
- 3 tbsp Almonds
- 2 tbsp Pumpkin seeds (pepitas)
- 2 tbsp Sesame seeds
- 1 oz Mexican chocolate (or bittersweet chocolate)
- 1 piece Cinnamon stick
- 2 pieces Cloves (whole)
- 4 cups Chicken broth
- 3 tbsp Vegetable oil
- 1 tsp Salt
- 1 tbsp Sugar (optional, for balancing flavors)
- 2 pieces Corn tortillas
- 2 cups Water
Directions
Step 1
Prepare the chicken by rinsing it under cold water. Pat dry with paper towels, then place in a large pot. Add enough water to cover the chicken, a pinch of salt, and bring to a boil over medium-high heat, reducing to a simmer until the chicken is fully cooked (roughly 25-30 minutes). Remove chicken, set aside, and reserve the broth.
Step 2
In a dry skillet over medium heat, toast the guajillo and ancho chiles for 15-30 seconds per side until aromatic but not burnt. Remove stems and seeds, then soak the chiles in 2 cups of hot water for 15 minutes to soften.
Step 3
In the same skillet, dry toast the sesame seeds, almonds, and pumpkin seeds until golden and fragrant. Remove and set aside. Crumble the corn tortillas into small pieces and lightly toast them in the same skillet until golden brown.
Step 4
In a blender, combine the soaked chiles, their soaking liquid, the toasted seeds and nuts, the broken-up tortillas, tomatoes, onion, garlic, and cinnamon stick. Blend until smooth, adding 1 cup of the reserved chicken broth to help achieve a smooth consistency.
Step 5
Heat the vegetable oil in a large pot over medium heat. Strain the blended mixture into the pot using a fine-mesh sieve, pressing firmly to remove solids. Cook the mole base for approximately 10 minutes, stirring frequently.
Step 6
Add the rest of the reserved chicken broth, Mexican chocolate, cloves, salt, and sugar (if using) to the pot. Stir well until the chocolate has melted, and simmer the sauce gently for about 20 minutes to thicken and allow flavors to meld.
Step 7
Add the cooked chicken pieces to the pot, ensuring they are fully submerged in the mole sauce. Simmer for an additional 10-15 minutes to heat the chicken through and coat it well with the sauce.
Step 8
Serve the mole hot, garnished with additional sesame seeds if desired, alongside rice, warm tortillas, or beans.
Nutrition Facts
| Serving size | (3535.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4831.1 |
| Total Fat 279.0g | 0% |
| Saturated Fat 69.4g | 0% |
| Polyunsaturated Fat 29.6g | |
| Cholesterol 1197.5mg | 0% |
| Sodium 5838.3mg | 0% |
| Total Carbohydrate 164.5g | 0% |
| Dietary Fiber 48.6g | 0% |
| Total Sugars 39.6g | |
| Protein 421.7g | 0% |
| Vitamin D 68.0IU | 0% |
| Calcium 653.9mg | 0% |
| Iron 33.9mg | 0% |
| Potassium 7176.9mg | 0% |
Source of Calories