Classic Mole Poblano Recipe

Published on 2023-12-07

By Maria Hernandez

Mexican Cuisine

Main Course

Try this authentic Mole Poblano recipe, made with dried chiles, nuts, seeds, and spices. 

Puebla on a Plate

A traditional Mexican dish that originated in the state of Puebla in central Mexico. The dish is a complex blend of flavors that combines spicy, sweet, and savory elements. 

Mole Poblano: A Spicy and Flavorful Mexican Dish

Group of Nuns Culinary Talent

According to legend, Mole Poblano was first created by nuns in the 16th century. Mole Poblano is typically made with chicken or turkey and is served over rice or tortillas. 

Fiery Fusion of Flavors

It is made with a rich, thick sauce made from many ingredients, including chili peppers, chocolate, peanuts, almonds, raisins, and spices like cinnamon and clove. The unique flavor of Mole Poblano is a combination of savory and sweet, with a hint of spiciness from the chili peppers.

Wine Pairing

 This rich and flavorful dish pairs well with a full-bodied red wine like a Tempranillo or a Zinfandel. The spice and complexity of the mole sauce are balanced by the tannins and fruitiness in the wine.

Pitfalls on Mole Poblano 

 Making the mole sauce: Mole Poblano Chicken is known for its rich, complex sauce made from a variety of ingredients like chili peppers, chocolate, and nuts. Making the sauce can be time-consuming, so plan ahead and give yourself plenty of time. Make sure to roast your chilies such as toasting your nuts and seeds adds to the flavor.

 Seasoning: The key to a delicious Mole Poblano is the right balance of flavors. Be sure to taste and adjust your seasoning as you go, adding a little more salt, sugar, or vinegar as needed, give our article a chance to engage you Enhance the Flavor. 

 Cooking the chicken: You'll want to cook your chicken ahead of time until it's fully cooked through, then finish it in the mole sauce. This ensures that the chicken stays tender and flavorful. 

 Plating: When serving Mole Poblano Chicken, it's important to plate it correctly for the perfect presentation. Spoon the mole sauce over the chicken and garnish with a sprinkle of sesame seeds and fresh cilantro, if desired.

 Wine pairing: Mole is a complex dish, so it can be challenging to find the perfect wine pairing. Stick with a good quality red wine like Cabernet Sauvignon or Syrah to complement the richness of the sauce and chicken.

Ingredients

• 4-5 dried pasilla chiles

• 3-4 dried mulato chiles

• 2-3 dried ancho chiles

• 4-5 cups vegetable broth

• 1/2 cup almonds

• 1/2 cup raisins

• 3 tbsp sesame seeds

• 1/2 cup pumpkin seeds

• 1 small onion, chopped

• 2 garlic cloves, minced

• 1 tbsp ground cinnamon

• 1/2 tbsp ground cumin

• 1/2 tbsp dried oregano

• 1/4 tsp ground cloves

• 1/4 tsp ground allspice

• 4-5 tbsp vegetable oil

• Salt and pepper to taste

• 2 tbsp sugar

Instructions

1. Toasted dried chiles and soak them in hot vegetable broth

2. Blend almonds, raisins, sesame seeds, and pumpkin seeds

3. Cook onion and garlic in oil

4. Add all the spices and cook for another minute

5. Pour in the puree and cook for 8-10 minutes

6. Add the soaked chiles and vegetable broth

7. Add sugar and salt and pepper to taste

Preparation Time 30 min

Cook Time 2 hours

Total time 2 hours 30 min

Nutrition Facts

Calories: 250

Fat: 15 g

Saturated Fat: 2 g

Carbohydrates: 25 g

Fiber: 5 g

Sugar: 14 g

Protein: 8 g

Regional Ingredients Variations of Mole Poblano Chicken

Oaxacan Mole Poblano: Called "Mole Negro de Oaxaca", this version of the classic dish uses a variety of chiles, including pasilla and ancho, as well as nuts and seeds like almonds and sesame, for a rich, dark sauce served over chicken.

Veracruz Mole Poblano: Called "Mole de Xico", this version uses the traditional mole ingredients of chiles, nuts, and seeds, but also adds ingredients like plantains and tomatoes for a slightly sweeter, tangier flavor.

Puebla Mole Poblano: Known as "Mole Poblano", this classic version uses a blend of chiles, spices, and chocolate for a rich, complex sauce served over chicken or turkey.

Chiapas Mole Poblano: Called "Mole de Chipilín", this version uses a type of leafy green called chipilín, along with a variety of chiles and spices, for a unique twist on the classic dish.

Yucatan Mole Poblano: Known as "Mole de Tunxix", this version uses the traditional mole ingredients of chiles, nuts, and seeds, but also adds the unique flavor of sour oranges and a dash of cinnamon.

Guerrero Mole Poblano: Called "Mole Amarillo", this version uses yellow chiles to create a fragrant, slightly spicy sauce, which is served over chicken or pork.

Tlaxcala Mole Poblano: Known as "Mole Tlaxcalteca", this version uses the traditional mole ingredients of chiles, nuts, and seeds, but also adds a touch of smoky flavor with roasted garlic and chipotle chiles.

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