Mole Poblano
Rich, complex chile-and-chocolate sauce simmered with chicken.
- Prep
- 20 min
- Cook
- 70 min
- Total
- 90 min
- Active
- 45 min
- Serves
- 6
- Difficulty
- Hard
- Cuisine
- mexican
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Ingredients
Steps
Simmer the chicken pieces in salted water until cooked through, then set aside and reserve the broth.
Toast the dried chiles in a dry pan for a minute, then soak in hot water for 15 minutes.
Toast the sesame seeds, raisins, almonds, and torn tortilla separately until lightly golden.
Char the tomato, onion, and garlic in the dry pan until softened and spotted.
Blend the softened chiles, toasted nuts and seeds mixture, tomato, onion, and garlic with a cup of chicken stock until smooth.
Pour the blended sauce into a pot, stir in the cinnamon, and simmer for 20 minutes, thinning with more stock as needed.
Stir in the chocolate until melted and season with salt to taste.
Add the cooked chicken to the sauce and simmer 10 more minutes, then serve sprinkled with sesame seeds.