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Mole Poblano Con Pollo Recipe

Indulge in the rich, complex flavors of authentic Mole Poblano Con Pollo! This Puebla-style chicken mole recipe, inspired by my beloved 'Mexican Cooking' cookbook, is easier than you think. Don't be intimidated by the long ingredient list – the result is a deeply satisfying, incredibly flavorful dish worth every minute. Serve this masterpiece with fluffy arroz blanco (white rice) for a truly unforgettable Mexican feast. Prepare to be amazed!

Prep Time 60 mins
Cook Time 1470 mins
Calories 475.4 kcal
Protein 59g
Rating 5.0 (1 Reviews)
Mole Poblano Con Pollo 12

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mole Poblano Con Pollo

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How to Make Mole Poblano Con Pollo

  1. **Prepare the Mole Sauce:** In a large saucepan, melt 1/2 cup lard over medium heat.
  2. Add 1 large onion, 4 cloves garlic, and 10 guajillo chiles (stems removed and deseeded), and cook for 5 minutes, until softened.
  3. Stir in 1/4 cup sesame seeds, 1 tablespoon fennel seeds, 1 tablespoon coriander seeds, 1/2 cup raw almonds, 1/2 cup raw peanuts, and 1 teaspoon black peppercorns. Cook for 10 minutes, stirring frequently.
  4. Transfer the mixture to a food processor. Add 1/2 cup chicken broth, processing until completely smooth. Add more broth as needed to reach desired consistency.
  5. In the same saucepan, melt the remaining 1/2 cup lard. Add 2 lbs ripe tomatoes, roughly chopped, and cook until softened, about 5 minutes.
  6. Add 2 large corn tortillas (roughly torn), 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 2 tablespoons chili powder, 1/4 cup raisins, 1 teaspoon salt, and 1/4 cup pumpkin seeds. Cook for 5 minutes.
  7. Add the tomato mixture to the food processor with the chili paste and blend until smooth. Add more chicken broth if needed to reach desired consistency.
  8. Return the mole sauce to the saucepan and simmer uncovered for 45 minutes, stirring occasionally.
  9. Stir in 4 ounces bittersweet chocolate, cooking until melted and smooth.
  10. Add 2 tablespoons of white vinegar and 1 cup chicken broth. Season with salt to taste. If you desire a spicier mole, add more chili powder to taste.
  11. **Note:** The mole sauce may taste slightly raw before cooling. This is normal.
  12. Cool the mole sauce completely. Cover and refrigerate for 24-48 hours to allow flavors to meld. The longer it rests, the better it tastes!
  13. **Prepare the Chicken:** Pour 1/4 of the mole sauce into a large saucepan. Add 2 lbs boneless, skinless chicken breasts or thighs and coat with the sauce.
  14. Add the remaining mole sauce and warm the chicken through on low heat, stirring occasionally until heated and well coated (approximately 20 minutes). Do not boil.
  15. **Serve:** Garnish with toasted sesame seeds and serve immediately with your favorite side dishes, like arroz blanco (white rice).

Nutrition Information (Approximate per serving)

Sodium

30 g

Sugar

30g

Fat

46g

Carbs

5g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Side Dishes Poultry Chicken Recipes The Americas Mexican Gluten Free Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Main Dish Poultry 1 Day Or More Chicken Meat