The 20-Ingredient Symphony: Why Mole Poblano Chicken is Mexico’s Greatest Culinary Orchestra

May 18, 2026
Mole poblano chicken served on white plate garnished with sesame seeds and cilantro with rice on the side
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Mole Poblano Chicken

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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6 servings
Calories 520 kcal

Ingredients
  

  • 3 lbs bone-in chicken thighs and drumsticks
  • 4 dried mulato chiles, stems and seeds removed
  • 3 dried ancho chiles, stems and seeds removed
  • 2 dried pasilla chiles, stems and seeds removed
  • 1 chipotle chile in adobo
  • 3 plum tomatoes, halved
  • 1 white onion, quartered
  • 5 garlic cloves, unpeeled
  • 1/3 cup raw almonds
  • 1/3 cup raw pepitas (pumpkin seeds)
  • 2 tbsp sesame seeds
  • 1 corn tortilla, torn into pieces
  • 2 oz Mexican chocolate (Ibarra or Abuelita), chopped
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cloves
  • 1/4 tsp ground black pepper
  • 2 cups chicken broth plus more as needed
  • 2 tbsp vegetable oil
  • 1 tsp salt or to taste
  • 1 tsp sugar

Instructions
 

  • Toast the dried chiles in a dry skillet over medium heat for 30-60 seconds per side until fragrant. Remove seeds and stems, then soak in hot water for 20 minutes until softened. Drain and reserve the soaking liquid.
  • In the same skillet, char the tomatoes, onion quarters, and unpeeled garlic until blackened in spots, about 8-10 minutes. Peel the garlic once cool.
  • Toast the almonds, pepitas, and sesame seeds in the dry skillet until golden and fragrant, about 3-4 minutes. Set aside.
  • Toast the torn tortilla pieces until crispy and golden, about 2 minutes. Set aside.
  • In a blender, combine the soaked chiles, charred tomatoes, onion, garlic, toasted nuts and seeds, tortilla pieces, chipotle, chocolate, cinnamon, cumin, cloves, pepper, and 1 cup chicken broth. Blend until completely smooth, adding more broth as needed.
  • Heat oil in a large heavy pot or Dutch oven over medium-high heat. Carefully pour in the blended mole sauce (it will splatter). Fry the sauce, stirring constantly, for 5 minutes.
  • Add remaining chicken broth, salt, and sugar. Stir to combine. The sauce should coat a spoon. Adjust consistency with more broth if too thick.
  • Season chicken pieces with salt. Add chicken to the mole sauce, submerging as much as possible. Reduce heat to medium-low.
  • Simmer covered for 45-55 minutes until chicken is very tender and cooked through, turning chicken halfway through. Skim fat from surface.
  • Taste and adjust salt, sugar, and spice balance. Serve over Mexican rice, garnished with sesame seeds and fresh cilantro.

Nutrition

Calories: 520kcalCarbohydrates: 24gProtein: 38gFat: 28gSodium: 640mgFiber: 6g
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