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Restaurant Quality Mole Poblano Recipe
Youssef Hb

Restaurant Quality Mole Poblano

Experience the authentic, complex depth of traditional Mexican Mole Poblano right in your kitchen. This sophisticated sauce masterfully balances the smoky notes of dried chilis, the richness of toasted nuts, and the subtle sweetness of Mexican chocolate. Designed for special occasions, this velvety, aromatic masterpiece rewards patience with a depth of flavor that is truly unparalleled, making it the ultimate labor of love for any culinary enthusiast.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: DINNER
Cuisine: Mexican
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 whole chicken, cut into pieces
  • 1.5 cups dried chilis (mulato, pasilla, or ancho)
  • 1 day-old corn tortilla
  • 1 disc Mexican chocolate
  • 1 cup raisins
  • 1 cup unsalted almonds
  • 1 cup unsalted peanuts
  • 4 cups low-sodium chicken broth
  • 3 tablespoons vegetable oil
  • 1 slice stale bread
  • 2 cloves garlic
  • 1 stick cinnamon
  • 1 tablespoon sesame seeds
  • 1 teaspoon black peppercorns
  • 3 whole cloves
  • 1 teaspoon coriander seeds

Method
 

  1. Place chicken in a large pot, cover with water, boil, then simmer for 20 minutes until cooked through.
  2. Remove stems and seeds from dried chilis.
  3. Heat vegetable oil in a pan and fry the chilis until fragrant, then blend into a smooth purée.
  4. In the same pan, toast the almonds, peanuts, and pumpkin seeds until darkened.
  5. Fry the bread, tortilla, garlic, cinnamon, and raisins until golden brown.
  6. Lightly toast the sesame seeds, peppercorns, cloves, and coriander seeds.
  7. Combine all toasted nuts, spices, bread, and aromatics with the chili purée in a blender and process until smooth.
  8. Add the sauce to a large pot, stir in chicken broth and Mexican chocolate, and simmer until thickened.
  9. Add the cooked chicken pieces to the sauce and simmer for 15 minutes to allow flavors to meld.

Notes

Use vegetable oil instead of lard to keep this recipe fully compliant. Ensure chilis are seeded thoroughly to control heat. Serve with warm corn tortillas and Mexican rice.