Pollo Mole Poblano
Unleash the rich, complex flavors of traditional Mexican cuisine with Pollo Mole Poblano, a culinary masterpiece that combines tender bone-in chicken thighs with a velvety, spiced mole sauce. This beloved dish hails from Puebla, featuring an enticing blend of dried ancho, guajillo, and pasilla chilies, roasted seeds, charred tomatoes, and a hint of Mexican chocolate for a touch of sweetness. The mole sauce is painstakingly prepared, blending earthy spices like cinnamon and cloves with toasted tortillas for depth, creating a balance of smoky, savory, and slightly sweet flavors. Simmered with seared chicken until perfectly tender, this iconic dish is best served with fluffy rice and garnished with sesame seeds for an authentic, crowd-pleasing experience. Perfect for family dinners or festive occasions, Pollo Mole Poblano celebrates the artistry of Mexican cooking.
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Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 3 pieces dried ancho chilies
- 3 pieces dried guajillo chilies
- 2 pieces dried pasilla chilies
- 2 tablespoons sesame seeds
- 2 tablespoons sliced almonds
- 2 tablespoons pumpkin seeds (pepitas)
- 2 pieces corn tortillas
- 3 pieces roma tomatoes
- 1 medium onion (chopped)
- 4 pieces garlic cloves (peeled)
- 4 cups chicken stock
- 2 ounces Mexican chocolate
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- 1 piece bay leaf
Directions
Step 1
Heat a large skillet or frying pan over medium heat. Toast the dried ancho, guajillo, and pasilla chilies for about 1-2 minutes per side until fragrant but not burnt. Remove them from the skillet and let them cool slightly.
Step 2
Remove the stems and seeds from the toasted chilies. Soak them in warm water for about 15 minutes until softened.
Step 3
In the same skillet, toast the sesame seeds, almonds, and pumpkin seeds until golden and fragrant. Remove and set aside.
Step 4
Tear the corn tortillas into small pieces and toast them in the skillet until they are lightly browned. Set aside.
Step 5
Roast the roma tomatoes over direct flame (or broil in the oven) until the skin is charred. Peel off the skin and set the tomatoes aside.
Step 6
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic cloves, and sauté until soft and fragrant, about 5 minutes.
Step 7
Transfer the soaked chilies, toasted seeds, almonds, tortillas, roasted tomatoes, onion, garlic, ground cinnamon, ground cloves, and sugar into a blender. Blend, gradually adding 2 cups of chicken stock, until smooth.
Step 8
Return the mixture to the pot and cook over medium heat, stirring frequently, for about 10 minutes to allow the flavors to meld.
Step 9
Add the remaining 2 cups of chicken stock, Mexican chocolate, and the bay leaf. Simmer over low heat for about 30 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt to taste.
Step 10
While the mole sauce cooks, season the chicken thighs with salt. In a separate skillet, heat 2 tablespoons of vegetable oil over medium heat and sear the chicken until golden brown on all sides, about 6-8 minutes total.
Step 11
Transfer the seared chicken into the pot with the mole sauce. Cover and simmer for 30 minutes, or until the chicken is cooked through and tender.
Step 12
Remove the bay leaf from the sauce. Serve the Pollo Mole Poblano with rice and garnish with additional sesame seeds, if desired.
Nutrition Facts
| Serving size | (2672.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3120.5 |
| Total Fat 203.5g | 0% |
| Saturated Fat 47.2g | 0% |
| Polyunsaturated Fat 29.3g | |
| Cholesterol 571.2mg | 0% |
| Sodium 3481.8mg | 0% |
| Total Carbohydrate 167.5g | 0% |
| Dietary Fiber 43.3g | 0% |
| Total Sugars 45.5g | |
| Protein 194.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 447.5mg | 0% |
| Iron 22.9mg | 0% |
| Potassium 3766.8mg | 0% |
Source of Calories