• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mexican Food Journal logo
  • Recipe Index
    • Salsas & Sauces
    • Tacos
    • Enchiladas and Enmoladas
    • Soups
    • Desserts
    • Fish & Seafood
    • Chicken
    • Beverages
    • Pork
    • Beef
    • Tamales
    • Salads
    • Eggs
  • About
  • Contact
  • Join Community
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Salsas
  • Tacos
  • Enchiladas
  • Beef
  • Pork
  • Chicken
  • Eggs
  • Seafood
  • Soups
  • Drinks
  • Chiles
×
You are here: Home / Chicken / Mole Poblano

Mole Poblano

Lori Alcalá, This blog generates income via ads and affiliate links which earn us a small commission.

Mole Poblano Over Chicken

Authentic Mole Poblano with Chicken

Mole Poblano is a thick, rich red or brown sauce made with chilis, fruit, nuts, seeds and Mexican chocolate. While there are many different types of mole made throughout Mexico, mole poblano hails from Puebla, a region famous for its culinary delights, colonial architecture and Talavera pottery. 

Frequently served during Mexican celebrations, you can bring the flavors of this classic dish into your home by following our step-by-step mole poblano recipe.  

Chicken With Mole Poblano

What to Expect from This Recipe

The sweet and spicy flavors in mole poblano are a perfect combination to serve over all kinds of dishes, including chicken, beef and even enchiladas (also called enmoladas). While this mole poblano recipe takes a little longer to make than other Mexican dishes, it’s well worth the wait. And there’s minimal chopping involved!

You’ll start by boiling the chicken. Next, you’ll make the mole sauce. After preparing the chilis and chopping the onions and bread, you’ll alternate frying and draining the ingredients in the lard. Then you’ll toast the seeds and spices, blend it all up, and spoon over your chicken! 

Note: If you’re pressed for time and have a Mexican market near you, you can always work with a store-bought mole paste. But be sure to give this recipe a try when you have more time. There’s nothing like homemade!

Learn How to Make Mole Poblano

Ingredients 

For the Chicken

  • 1 chicken cut into pieces
  • 8 cups of water

For the Mole Sauce

  • 1 corn tortilla
  • 1 slice of day-old bread
  • 1 ½ cup dried chilies (ancho, mulato, pasilla) lightly fried in oil
  • 1 small white onion
  • 3 garlic cloves, peeled
  • 1 cup raisins
  • 1 cup peanuts
  • 1 cup almonds
  • ½ cup pumpkin seeds
  • ½ cup sesame seeds
  • ¼ teaspoon coriander seeds
  • 1 cinnamon stick
  • 3 cloves, whole
  • 3 large black peppercorns, or 5 small
  • 1 disc of Mexican table chocolate
  • 4 cups chicken broth
  • 2 chicken bouillon cubes
  • 3 ½ tablespoon vegetable or pork lard
  • 2 tablespoon salt

* The amount of salt listed here is only a suggestion. Many times you’ll need to add more salt — a little at a time until you get just the right flavor.

Mole Poblano Ingredients

Prepare the Chicken

Place the chicken into a large cooking pot and pour in water to cover the chicken about an inch.

Boiling Chicken

Bring to a boil over high heat, lower the heat and cook for about 15-20 minutes or until no longer pink inside.

Cooked Chicken

Make the Mole Sauce

Fry the Chilis

Before we blend the chilis, we lightly fry them in lard to make sure they don’t taste bitter. First, cut the tops off the dried chilis, and remove the seeds and veins.

Deveined Dried Chilis

Place a large pot over medium-high heat. A clay pot will give you the best flavor, but if you don’t have one, just use any large pot. Add 2 tablespoons of lard to the pot.

Lard in Clay Pot

Wait for the lard to melt.

Lard Melted in Pot

Add the dried chilis to the pot in batches. You may see some of the chile seeds you missed release into the oil.

Frying Dried Chilis

Cook over medium heat for about a minute, drain and reserve the chilis.

Dried Chilis on Stove

Blend the Chili Purée

Add the fried chilis to the blender or food processor.

Dried Chilis in Blender

Set the blender on purée and blend the chilis into a paste.

Blending Dried Chilis

Periodically press the chilis down into the blender to ensure a smooth paste.

Blending Fried Chilis

Your chili paste should be a deep red color with a nice, smooth consistency.

Chili Paste in Blender

Fry the Nuts and Seeds

Heat the same large pot over medium-high heat and add another tablespoon of lard.

Heating Lard in Pot

Once melted, lower the heat to medium and pour the almonds into the pot.

Frying Almonds in Clay Pot

Next, add the peanuts to the pot.

Adding Peanuts to Clay Pot

Then, the pumpkin seeds. Stir carefully as the pumpkin seeds tend to pop as they plump up.

Pouring Pumpkin Seeds into Pot

Stir constantly while toasting the nuts and seeds.

Toasting Nuts and Seeds

Once the seeds have darkened (about two minutes), use a strainer to drain the nuts and seeds. You’ll be left with the juices that the nuts and seeds have released in the pot.

Draining Nuts and Seeds

Pour the drained nuts and seeds into a bowl and set aside.

Nuts and Seeds in Bowl

Fry the Bread and Garlic

Add the bread to the pot and fry for one minute.

Pouring Bread into Mole Pot

Stir constantly while cooking the bread.

Stirring Bread in Pot

Once the bread has turned dark brown, remove from the pot with kitchen tongs or a slotted spoon and set aside.

Toasted Bread in Pot

Next, add the three peeled garlic cloves to the pot.

Frying Garlic

Once the garlic has darkened, drain, remove from the pot and set aside.

Toasted Garlic

Fry the Cinnamon and Raisins

Add the cinnamon stick to the same pot.

Frying Cinnamon Stick

Once the stick has darkened, remove and set aside.

Fried Cinnamon Stick

Add the raisins to the pot.

Adding Raisins to Pot

Fry the raisins for about 30 seconds or until plump.

Frying Raisins

Drain raisins in a strainer and set aside.

Draining Raisins

Fry the Tortilla

Add the tortilla to the liquid in the pot.

Placing Tortilla in Pot

Heat the tortilla for 10 seconds, flip and heat another 10 seconds.

Frying Tortilla

Remove tortilla with tongs, let excess liquid drip into the pot and set aside.

Removing Tortilla from Pot

Carefully pour the liquid from the pot into a bowl and set aside.

Reserve Liquid for Mole

Toast the Seeds and Spices

Add the sesame seeds to the pot.

Pouring Sesame Seeds into Pot

Stir and toast the seeds for about 30 seconds.

Toasting Sesame Seeds

Next, add the peppercorns, cloves and coriander seeds.

Adding Seeds and Spices to Pot

Cook, stirring constantly, until the seeds and spices have darkened.

Toasted Seeds and Spices

Blend the Mole Paste

Once the seeds and spices have toasted, transfer to a blender.

Transferring Toasted Seeds to Blender

Break up the fried tortilla and add to the blender.

Placing Fried Tortilla in Blender

Add toasted bread to the blender.

Toasted Bread in Blender

Pour in the cooked raisins.

Raisins in Blender

Add the fried cinnamon stick and garlic cloves.

Adding Cinnamon and Garlic to Blender

Sprinkle in the salt.

Sprinkling Salt into Blender with Mole

Add in half of the toasted nuts and seeds.

Blending Nuts for Mole Sauce

Purée the ingredients.

Puréeing Mole Sauce

Add chicken broth as needed to make a paste.

Blending Chicken Broth in Mole Sauce

Your paste should be a deep reddish brown color. Looking good!

Mole Paste in Blender

Pour the paste into a bowl and set aside

Pour Mole Poblano Paste in Bowl

Blend Another Batch!

Add the remaining toasted nuts and seeds to the blender.

Blending Nuts for Mole Sauce

Blend the nuts and seeds.

Blending Mole Sauce

Press the mixture down to ensure a smooth paste.

Blending Nuts and Seeds for Mole Sauce

Your paste should look like this. Transfer to a large bowl and set aside.

Nut Mixture for Mole Poblano

Fry and Blend the Onions

Cut the onion into slices and then heat ½ tablespoon of lard in your pot.

Melting Lard in Pot

Once the lard has melted, add the sliced onions.

Sliced Onions in Pot

Sauté the onions until golden brown.

Frying Onions in Clay Pot

Transfer onions to the blender and blend until smooth.

Adding Fried Onions to Blender

Cook the Mole Sauce

Pour the second batch of seed and nut paste into the pot.

Making Mole Sauce

Next, pour in the half of the first batch of mole paste.

Mole Paste in Clay Pot

Stir to combine.

Stirring Mole Poblano in Clay Pot

Break up the tablet of Mexican chocolate and add to the pot.

Adding Mexican Chocolate to Mole Poblano

Stir to combine.

Stirring Mole Sauce in Clay Pot

Add the chicken bouillon cubes and stir until cubes melt.

Chicken Bouillon Cubes in Mole Sauce

Add the other half of the mole paste to the pot.

Adding Mole Paste to Pot

Add chicken stock to thin out the paste and stir.

Pouring Chicken Broth into Mole Sauce

Your sauce should have a medium consistency — not too thick and not too runny.

Mole Sauce on Wooden Spoon

Sprinkle in more salt.

Sprinkling Salt into Mole Poblano

Simmer the mole sauce over medium heat until reduced by about an inch.

Mole Poblano in Clay Pot with Chicken

Serving Mole Poblano with Bone-In Chicken

Add the cooked chicken to the pot with the mole sauce and turn to cover with the sauce. If you prefer to serve over shredded chicken instead, skip down to the next section.

Chicken in Mole Sauce

Place a piece of chicken on the plate, spoon over more sauce and sprinkle with sesame seeds.

Mole Poblano with Chicken and Sesame

Your chicken with mole is ready to eat!

Chicken Topped with Mole Poblano and Sesame

Serving Mole Poblano with Shredded Chicken

Separate the meat from some of your cooked chicken pieces and add to a plate. Spoon over the mole sauce and sprinkle with sesame seeds.

Mole Poblano over Shredded Chicken

You’re ready to dig into your mole poblano with shredded chicken! So good!

Mole Poblano with Sesame Over Shredded Chicken

Buen provecho! (Enjoy your meal!)

Mole Poblano Over Chicken
Authentic Mole Poblano
Print Pin
4 from 13 votes

Mole Poblano

Mole Poblano is a thick, rich red or brown sauce made with chilis, fruit, nuts, seeds and Mexican chocolate. It's the perfect mix of sweet and spicy for topping chicken, meat or enchiladas.
Course Chicken
Cuisine Mexican
Total Time 2 hours
Servings 6
Author Lori Alcalá

Equipment

  • Cutting board
  • Kitchen knife
  • Blender
  • Kitchen spoon
  • mixing bowl
  • Serving bowl
  • Large pot or Dutch oven
  • kitchen tongs or spatula
  • Mesh Strainer

Ingredients

For the Chicken

  • 1 Whole chicken cut into pieces
  • 8 cups Water

For the Mole Sauce

  • 1 Corn Tortilla
  • 1 Slice day-old bread
  • 1 ½ cup Dried chilis (mulato, pasilla or ancho chiles)
  • 1 Small white onion
  • 3 Garlic cloves, peeled
  • 1 cup Raisins
  • 1 cup Almonds
  • 1 cup Peanuts
  • ½ cup Pumpkin seeds
  • ½ cup Sesame seeds
  • ¼ teaspoon Coriander seeds
  • 1 Cinnamon stick
  • 2 Cloves, whole
  • 3 Large black peppercorns, or 5 small
  • 1 disc Mexican table chocolate
  • 4 cups Chicken broth
  • 2 Chicken bouillon cubes
  • 3 ½ tablespoon Vegetable or pork lard
  • 2 tablespoon Salt

Instructions

For the Chicken

  • Place the chicken into a large cooking pot and pour in water to cover the chicken about an inch.
  • Bring to a boil over high heat, lower the heat and cook for about 15-20 minutes or until no longer pink inside.

For the Mole Sauce

    Fry the Chilis

    • Before we blend the chilis, we lightly fry them in lard or oil to make sure they don’t taste bitter. First, cut the tops off the dried chilis, and remove the seeds and veins.
    • Place a large pot over medium-high heat. A clay pot will give you the best flavor, but if you don’t have one, just use any large pot. Add the lard or cooking oil to the pot and wait for it to melt.
    • Add the dried chilis to the pot in batches. You may see some of the chile seeds you missed release from the chilis in the oil.
    • Add the dried chilis to the pot in batches. You may see some of the chile seeds you missed release from the chilis in the oil.
    • Cook over medium heat for about a minute, drain and reserve the chilis.

    Blend the Chili Purée

    • Add the fried chilis to the blender or food processor.
    • Set the blender on purée and blend the chilis into a paste, pressing down on the chilis periodically to ensure a smooth paste.
    • Your chili paste should be a deep red color, and nice and smooth.

    Fry the Nuts and Seeds

    • Heat the same large pot over medium-high heat and add another tablespoon of lard.
    • Once melted or heated, lower the heat to medium and pour the almonds into the pot, followed by the peanuts and pumpkin seeds.
    • Stir constantly while toasting the nuts and seeds.
    • Once the seeds have darkened (about two minutes), use a strainer to drain the nuts and seeds. You’ll be left with the juices that the nuts and seeds have released in the pot.
    • Pour the drained nuts and seeds into a bowl and set aside.

    Fry the Bread and Garlic

    • Add the bread to the pot and fry for one minute.
    • Stir constantly while cooking the bread.
    • Once the bread has turned dark brown, remove from the pot with kitchen tongs or a slotted spoon and set aside.
    • Next, add the three peeled garlic cloves to the pot.
    • Once the garlic has darkened, drain, remove from the pot and set aside.

    Fry the Cinnamon and Raisins

    • Add the cinnamon stick to the same pot.
    • Once the stick has darkened, remove and set aside.
    • Add the raisins to the pot and fry for about 30 seconds, or until plump.
    • Drain raisins in a strainer and set aside.

    Fry the Tortilla

    • Add the tortilla to the liquid in the pot.
    • Heat the tortilla for 10 seconds, flip and heat another 10 seconds.
    • Remove tortilla with tongs, let excess liquid drip into the pot and set aside.
    • Carefully pour the liquid from the pot into a bowl and set aside.

    Toast the Seeds and Spices

    • Add the sesame seeds to the pot and toast for 30 seconds, stirring constantly.
    • Next, add the peppercorns, cloves and coriander seeds.
    • Cook, stirring constantly, until the seeds and spices have darkened.

    Blend the Mole Paste

    • Once the seeds and spices have toasted, transfer to a blender.
    • Break up the fried tortilla and add to the blender.
    • Add the toasted bread, cooked raisins, fried cinnamon stick and garlic cloves.
    • Sprinkle in the salt, then add in half of the toasted nuts and seeds.
    • Purée the ingredients, adding chicken broth as needed to make a paste.
    • Your paste should be a deep reddish brown color.
    • Pour the paste into a bowl and set aside.

    Blend Another Batch!

    • Add the remaining toasted nuts and seeds to the blender.
    • Blend the nuts and seeds, pressing down the mixture periodically to ensure a smooth paste.
    • Transfer the paste to a large bowl and set aside.

    Fry and Blend the Onions

    • Cut the onion into slices and then heat ½ tablespoon of lard in your pot.
    • Once the lard has melted, add the sliced onions.
    • Sauté the onions until golden brown and then transfer to the blender. Blend until smooth.

    Cook the Mole Sauce

    • Pour the second batch of seed and nut paste into your pot.
    • Next, pour in the half of the first batch of mole paste and stir to combine.
    • Break up the tablet of Mexican chocolate, add to the pot and stir to combine.
    • Add the chicken bouillon cubes and stir until cubes melt.
    • Add the other half of the mole paste to the pot and stir, pouring in chicken stock until you've reached the desired consistency. Your mole should be of medium consistency — not too thick, not too runny.
    • Sprinkle in more salt, then simmer the mole sauce over medium heat until reduced by about an inch.

    Serve Mole Poblano with Bone-In Chicken

    • Add the cooked chicken to the pot with the mole sauce and turn to cover with the sauce. If you prefer to serve over shredded chicken instead, skip down to the next section.
    • Place a piece of chicken on the plate, spoon over more sauce and sprinkle with sesame seeds.
    • Your chicken with mole is ready to eat!

    Serve Mole Poblano with Shredded Chicken

    • Separate the meat from some of your cooked chicken pieces and add to a plate. Spoon over the mole sauce and sprinkle with sesame seeds.
    • You’re ready to dig into your mole poblano with shredded chicken! So good!

    Buen provecho! (Enjoy your meal!)

      More Authentic Mexican Recipes

      • Chiles en Nogada
      • Chiles Rellenos de Puerco
      • Tomatillo Chicken
      • Pork Ribs in Salsa Roja
      • Veracruz Style White Fish

      More Mexican Chicken Recipes

      • Mexican Sopes with Chicken
      • Chicken Fajitas [Easy in 30 Minutes]
      • Tomatillo Chicken
      • Chicken Tacos with Avocado Salsa

      Reader Interactions

      Comments

      1. Nina says

        June 16, 2021 at 12:40 pm

        WOW! :) THANK YOU for posting & sharing this Mole Recipe. I’m SO excited to try making it in the near future. I’ve traveled to Oaxaca, Mexico & found this regional dish fascinating BUT intimidating. The way you break down each step definitely simplifies an otherwise DAUNTING Recipe. I now have the confidence to TRY making homemade Mole & will surprise my family. :) I promise to post pics & a review of my results upon completion. Muchas Gracias =^..^=

        Reply
        • Lori Alcalá says

          July 22, 2021 at 10:06 pm

          Yay! Glad you found the recipe easy to follow, Nina. Let us know how your mole turns out!

          Reply
      2. David says

        September 13, 2021 at 2:32 pm

        This recipe looks amazing, thanks for sharing!

        I’d like to try it out, but I’m a bit confused about the steps, and was hoping you could clarify:

        After making the chili paste, you make the ingredients for the mole paste: half the nuts and seeds, bread and garlic, cinnamon and raisins, tortilla, and seeds and spices. Then you make the mole paste with those ingredients.

        After making the onion paste, you take that mole paste, and mix half of it with the remaining nuts and seeds, chocolate, and bouillon cubes, then add the other half.

        But when do you add the chile paste? When do you add the onion puree?

        Reply
      3. Caroline says

        October 02, 2021 at 1:00 pm

        1 star
        This recipe ended up having no taste. My analysis after the fact was the the nuts should have been half the amount the recipe called for. Also, it is not necessary to do all the cooking in so many steps. The process could have been much more efficient than what was described here. Also the recipe ended up being very heavy and devoid of any taste of the peppers. Ie. not spicy at all.

        Reply
        • Jenny says

          September 22, 2022 at 9:32 pm

          Molé is not supposed to be spicy. It is meant to have a deep, complex flavor but little-to-no heat, with the peppers lending a layer of flavor. I’m not sure what you mean in your first sentence by “no taste” because your last sentence seems to associate the pepper’s flavor with it’s level of spice. Those are two very different things.

          If you actually mean flavor, it could be because this recipe only cooks the molé for 2 hours. Traditional mole is simmered for much, much longer… usually low and slow all day long. Like most slow cooked recipes, the longer it is cooked, the more the flavors merge and develop, making the flavor better and more distinct. None of this occurs by making the recipe “more efficient”.

          If by flavor you actually mean heat, then molé is not what you are looking for. Hot sauce is what you want. Most are made with only it’s spice in mind, not a well developed flavor and can by made in an hour or two at most.

          Reply
      4. Tammy says

        October 05, 2021 at 8:39 pm

        Love the info and the pics with the extensive instructions. My friend Debbie is the only one I’ve ever eaten and it’s sooooo good. You did so much work putting this together. Thank you so much! ❤️

        Reply
      5. Bonnie says

        December 02, 2021 at 9:26 pm

        3 stars
        I was underwhelmed by the taste so I added double the amount of chiles and that made all the difference. I used coconut oil instead of lard and it turned out great! The mole tasted a little bit better every day. The flavors just need time to mingle. I recommend making it 3-5 days ahead of time before serving it to others.

        Reply
        • Douglas Cullen says

          December 05, 2021 at 10:10 am

          I totally agree that the flavors need time to mingle. Mole is a dish that takes its time to come together. Coconut oil is an interesting option for those who prefer not to cook with lard. Thanks for the feedback. Cheers!

          Reply
      6. Nicole says

        April 28, 2022 at 8:09 pm

        How many cups of mole do you end up with? In other words, how many cups is a serving?

        Thank you!

        Reply
      7. LNC says

        September 05, 2022 at 7:45 am

        5 stars
        Mole is the main way I judge a restaurant that calls itself Mexican! BUT I have never had the nerve to try to make it myself. A Mexican friend first told me that there were as many Mole recipes as families that make it, but this looks like the type that I would want.

        It would be very useful to know how long this recipe might last in the fridge, if it could be frozen and re-heated or if it can be canned for preserving.
        Also I would love to know about your salsa recipes and if they can be canned or preserved?

        Thank you for sharing!

        Reply
      8. Mike says

        January 11, 2023 at 9:49 am

        Hi!
        Looks great, but did you mean to say cumin seeds instead of coriander seeds? Looks like cumin in the pictures.

        Reply
      9. Jean says

        February 25, 2023 at 11:44 am

        I can’t wait to try this recipe. My husband loves molé! I have a question about the chocolate. It is dark chocolate? Does it matter what the percentage it is? Or is there a brand that you recomment? Thank you!

        Reply

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      Primary Sidebar

      D. Cullen Profile Picture

      Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

      More about me →


      Most Popular Recipes

      • Classic Salsa Verde
      • Restaurant Style Salsa
      • Traditional Sopa de Fideo
      • Red Pork Pozole
      • Chicken Tinga
      • Agua de Jamaica
      • Tres Leches Cake
      • Beet Salad with Feta Cheese and Citrus Balsamic Viniagrette
      • Red Enchilada Sauce
      • Mole Poblano
      D. Cullen Profile Picture

      Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

      More about me →


      Most Popular Recipes

      • Classic Salsa Verde
      • Restaurant Style Salsa
      • Traditional Sopa de Fideo
      • Red Pork Pozole
      • Chicken Tinga
      • Agua de Jamaica
      • Tres Leches Cake
      • Beet Salad with Feta Cheese and Citrus Balsamic Viniagrette
      • Red Enchilada Sauce
      • Mole Poblano

      Footer

      ↑ back to top

      About

      • Privacy Policy
      • Terms & Conditions

      Newsletter

      • Sign Up! for emails and updates

      Contact

      • Contact

      As an Amazon Associate we earn from qualifying purchases.

      Copyright © 2021 Mexico Publishing LLC