Mole Poblano Chicken is one of Mexico’s most iconic and celebratory dishes, often served during major holidays like Mexican Independence Day. Its complex, velvety sauce made from a blend of dried chiles, spices, nuts, seeds, and a hint of chocolate offers a rich balance of savory, sweet, and smoky flavors. Traditionally served over poached or braised chicken, Mole Poblano represents the fusion of indigenous and Spanish culinary traditions.

FULL RECIPE

Ingredients

1.For the Chicken:

• 4 bone-in, skin-on chicken thighs
• 4 bone-in chicken drumsticks
• 1 onion, halved
• 4 garlic cloves, smashed
• 2 bay leaves
• 8 cups water
• Salt, to taste

2.For the Mole Sauce:

• 3 dried pasilla chiles
• 3 dried mulato chiles
• 2 dried ancho chiles
• 1 corn tortilla, torn into pieces
• 2 slices of stale bread or bolillo, toasted
• 1/4 cup almonds
• 1/4 cup peanuts (unsalted)
• 2 tablespoons sesame seeds, plus more for garnish
• 1/4 cup raisins
• 1/4 cup pumpkin seeds (pepitas)
• 1 small plantain or ripe banana, sliced and fried
• 1 medium tomato, roasted
• 1 tomatillo, roasted
• 1 small onion, sautéed
• 2 garlic cloves, sautéed
• 1 cinnamon stick
• 3 whole cloves
• 5 black peppercorns
• 1/2 teaspoon anise seeds (optional)
• 1 ounce Mexican chocolate or dark chocolate
• 2 tablespoons lard or oil
• Salt and sugar, to taste
• Chicken broth (from the poached chicken), as needed

Directions

1. In a large pot, add chicken pieces, onion, garlic, bay leaves, water, and salt. Bring to a boil, reduce to a simmer, and cook for 40–45 minutes until chicken is tender. Remove chicken and reserve the broth.
2. Remove seeds and stems from all dried chiles. Toast the chiles lightly in a dry skillet until aromatic, then soak them in hot water for 20 minutes until soft.
3. In a skillet with a little oil or lard, toast the tortilla and bread slices until golden. Remove and set aside.
4. Toast almonds, peanuts, sesame seeds, raisins, and pumpkin seeds in the same skillet until fragrant, setting each aside as they’re ready.
5. In the same skillet, fry plantain slices until golden. Roast the tomato and tomatillo until blistered. Sauté the onion and garlic until golden.
6. Grind the cinnamon stick, cloves, black peppercorns, and anise seeds using a spice grinder or mortar and pestle.
7. Blend soaked chiles with roasted tomato, tomatillo, toasted nuts, seeds, bread, tortilla, sautéed aromatics, fried plantain, and ground spices. Add enough chicken broth to blend into a smooth paste.
8. Heat lard or oil in a large pot. Add the mole paste and cook for 10–15 minutes, stirring constantly to prevent burning. Add more broth as needed to thin the sauce.
9. Stir in the chocolate and simmer until melted and incorporated. Adjust salt and sugar to balance flavors.
10. Add the cooked chicken pieces to the sauce and simmer for another 10 minutes.
11. Serve hot over rice, garnished with sesame seeds.

Nutrition Facts

• Calories: 520
• Protein: 36g
• Fat: 32g
• Saturated Fat: 8g
• Carbohydrates: 28g
• Fiber: 6g
• Sugar: 7g
• Cholesterol: 110mg
• Sodium: 680mg
• Vitamin A: 35% DV
• Vitamin C: 15% DV
• Calcium: 10% DV
• Iron: 20% DV

Historical Roots of Mole Poblano

Mole Poblano is often referred to as Mexico’s national dish, with a history that traces back to colonial Puebla. Its origins are surrounded by legend, with one popular story crediting nuns at the Convent of Santa Rosa for inventing it in the 17th century to impress an archbishop. They combined a variety of ingredients they had on hand, including chiles, nuts, bread, chocolate, and spices, resulting in a sauce that was complex, rich, and unforgettable. Whether legend or fact, Mole Poblano stands as a symbol of the fusion between indigenous Mexican and Spanish culinary traditions.

Traditional Cooking Techniques

Preparing Mole Poblano is a labor of love that involves several traditional cooking techniques. Toasting dried chiles is essential for releasing their aromatic oils, while roasting tomatoes and tomatillos develops sweetness and umami. Nuts and seeds must be toasted to bring out their nuttiness without burning. All the ingredients are then blended into a thick, smooth paste, which is fried in lard or oil to deepen the flavor even further. Finally, chicken broth is added to loosen the paste into a silky sauce. The process takes time, but the reward is an unforgettable dish that reflects the art of Mexican cooking.

Health Benefits of Key Ingredients

Despite its indulgent taste, Mole Poblano offers several nutritional benefits due to its variety of wholesome ingredients. Chiles are high in antioxidants and vitamin C, while pumpkin seeds and nuts provide healthy fats, fiber, and magnesium. The dish also contains iron from sesame seeds and protein from the chicken. When prepared with lean poultry and in moderation, Mole Poblano can be part of a balanced diet. Using dark chocolate with a high cocoa content, rather than sugary milk chocolate, further enhances the health profile of the sauce.

Modern Variations of Mole Poblano

Over the years, chefs and home cooks have introduced creative twists on the classic Mole Poblano. Some variations incorporate turkey instead of chicken, a nod to pre-Hispanic times when turkey was more commonly consumed than chicken. Others experiment with adding chipotle chiles for a smoky kick, or using different nuts like cashews or pecans for a subtler flavor. There are even vegetarian and vegan versions that replace the meat with mushrooms or jackfruit, while maintaining the richness of the sauce. These adaptations show the dish’s versatility and evolving role in contemporary cuisine.

Serving Suggestions for Mole Poblano

Mole Poblano is typically served over tender pieces of poached or braised chicken and paired with a side of white rice, which absorbs the flavorful sauce beautifully. Warm corn tortillas are often served alongside to help scoop up every bit of mole. Garnishing with toasted sesame seeds not only adds visual appeal but also enhances the nutty aroma of the dish. Some people prefer to serve Mole Poblano with a small salad or pickled vegetables to provide a refreshing contrast to its rich and earthy taste. No matter the accompaniment, the dish always commands center stage.

Ideal Drink Pairings

Choosing the right drink to accompany Mole Poblano enhances the dining experience. The rich, layered flavors of the mole pair well with medium-bodied red wines like Zinfandel or Grenache, which can stand up to the sauce’s complexity. For a traditional Mexican touch, aguas frescas made from hibiscus or tamarind offer a tart contrast that cuts through the richness. Beer lovers may enjoy pairing it with a dark Mexican lager or a smooth porter. For a festive occasion, a sip of mezcal or tequila adds smoky or herbal notes that harmonize with the spices in the sauce.

Tips for Storing and Reheating

Mole Poblano actually tastes better the next day, after the flavors have had time to develop and meld. It can be stored in the refrigerator for up to 4 days, making it a great make-ahead dish for parties or family dinners. For longer storage, the mole sauce can be frozen for up to 3 months in airtight containers. When reheating, do so gently over low heat, adding a splash of chicken broth or water to loosen the sauce. Avoid microwaving, as it can cause uneven heating or burn the thick sauce. Store chicken and sauce separately if possible to retain optimal texture.

Vegan and Vegetarian Adaptations

It’s entirely possible to enjoy the deep flavors of Mole Poblano without animal products. For a vegan version, replace chicken with hearty vegetables like zucchini, sweet potatoes, or portobello mushrooms. Jackfruit or seitan also work well for replicating the texture of meat. The mole sauce itself can be made without lard and with vegetable broth instead of chicken broth. Using dark chocolate that is dairy-free keeps the dish fully plant-based. These adaptations allow a broader audience to enjoy this culinary masterpiece while staying true to their dietary preferences.

Making Mole in Advance

Given the lengthy process required to make authentic Mole Poblano, many home cooks prepare it in stages or in large batches. The mole paste—made from blended chiles, seeds, nuts, and spices—can be prepared in advance and stored in the refrigerator or freezer. When needed, it can be reconstituted with broth and cooked into a sauce in under 30 minutes. This approach is especially helpful during holidays or celebrations, when kitchen time is limited. Having mole paste ready to go also allows for spontaneous, flavorful meals throughout the week with minimal effort.

Conclusion

Mole Poblano Chicken is much more than just a recipe—it is a celebration of Mexican heritage, culinary ingenuity, and tradition. Its intricate preparation reflects the blending of cultures, flavors, and techniques that define the heart of Mexican cuisine. From its storied origins to its adaptable modern versions, mole continues to captivate palates with its rich, smoky, and subtly sweet profile.