Authentic Mole Poblano Recipe

Mole Poblano, often referred to simply as mole, is a beloved Mexican dish renowned for its complex flavors and rich, velvety sauce. Originating in the city of Puebla, this iconic dish is a true culinary masterpiece that combines elements of indigenous Mexican and Spanish cuisines. While there are many variations of mole, the classic Mole Poblano is distinguished by its unique blend of chili peppers, chocolate, spices, and nuts. Embark on a culinary journey and learn how to prepare this traditional Mexican delicacy with our authentic Mole Poblano recipe.

Ingredients:

• 3 dried ancho chilies
• 3 dried guajillo chilies
• 2 dried pasilla chilies
• 4 cups chicken broth
• 3 tablespoons vegetable oil
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1/4 cup almonds
• 1/4 cup raisins
• 1/4 cup sesame seeds
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground black pepper
• 2 slices stale bread, torn into pieces
• 2 tablespoons cocoa powder
• 1 tablet Mexican chocolate (such as Ibarra), chopped
• Salt, to taste
• 2 tablespoons sugar (optional, to balance flavors)
• 3 pounds chicken pieces (such as thighs and drumsticks)
• Toasted sesame seeds, for garnish
• Cooked rice, tortillas, or bread, for serving

Instructions:

1. Prepare the Chilies: Remove the stems and seeds from the dried chilies. Heat a dry skillet over medium heat and toast the chilies for a few seconds on each side until fragrant. Transfer the toasted chilies to a bowl and cover with hot water. Let soak for 20-30 minutes until softened.
2. Make the Sauce: In a blender, combine the soaked chilies (reserve the soaking liquid), onion, garlic, almonds, raisins, sesame seeds, spices, torn bread, cocoa powder, and Mexican chocolate. Add a splash of the chili soaking liquid and blend until smooth, adding more liquid as needed to achieve a thick, pourable consistency.
3. Cook the Sauce: Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Pour the blended sauce into the skillet and cook, stirring frequently, for about 10 minutes to deepen the flavors. Season with salt and sugar to taste, if desired.
4. Cook the Chicken: Season the chicken pieces with salt and pepper. In a separate skillet, heat a tablespoon of oil over medium-high heat. Add the chicken pieces and cook until golden brown on all sides, about 8-10 minutes. Transfer the cooked chicken to the skillet with the mole sauce.
5. Simmer: Pour the chicken broth into the skillet with the chicken and mole sauce, stirring to combine. Bring the mixture to a simmer, then reduce the heat to low and cover. Let the chicken simmer in the sauce for 30-40 minutes, or until cooked through and tender.
6. Serve: Once the chicken is cooked and the sauce has thickened, remove the skillet from the heat. Serve the Mole Poblano hot, garnished with toasted sesame seeds. Accompany with rice, tortillas, or bread for a complete meal.

Tips:

• Mole Poblano is traditionally served with rice, but you can also enjoy it with warm tortillas or crusty bread for soaking up the delicious sauce.
• Adjust the level of spiciness to your preference by adding more or fewer chili peppers.
• Leftover mole can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat gently on the stove before serving.

With its rich flavors and complex layers of spices, Mole Poblano is a dish that captures the essence of Mexican cuisine. Whether you’re celebrating a special occasion or simply craving a taste of Mexico, this authentic recipe is sure to impress. So gather your ingredients, roll up your sleeves, and embark on a culinary adventure as you prepare this iconic dish in your own kitchen.