Mole Poblano with Chicken and Sesame Seeds

Why You’ll Love This Recipe

• Deep, layered flavor from toasted chiles, nuts, seeds, and warm spices balanced with a hint of chocolate.
• Tender, juicy chicken poached in broth, then nestled into a silky, bittersweet mole.
• Authentic technique adapted for home kitchens with clear, precise steps.
• Makes enough sauce to enjoy leftovers with rice, tortillas, or eggs the next day.

Grocery List

• Produce: White onion, garlic, Roma tomatoes, tomatillos, ripe plantain, cilantro (garnish, optional), limes (optional)
• Dairy: None
• Pantry: Bone-in chicken thighs/drumsticks, chicken stock, dried ancho/pasilla/guajillo chiles, sesame seeds, sliced almonds, peanuts, pepitas, cinnamon stick, cumin seeds, anise seeds, black peppercorns, whole cloves, corn tortilla, crusty bread, raisins, neutral oil or lard, Mexican chocolate, piloncillo or brown sugar, apple cider vinegar, kosher salt, bay leaves, long-grain rice, corn tortillas

Full Ingredients

For the Chicken

• 3 lb (1.36 kg) bone-in, skin-on chicken thighs and drumsticks
• 8 cups (1.9 L) low-sodium chicken stock or water
• 1/2 medium white onion, peeled
• 4 garlic cloves, smashed
• 2 bay leaves
• 1 tsp kosher salt

For the Mole

• 6 dried ancho chiles (about 2.5 oz / 70 g), stemmed and seeded
• 4 dried pasilla chiles (about 1.5 oz / 42 g), stemmed and seeded
• 3 dried guajillo chiles (about 1.25 oz / 35 g), stemmed and seeded
• 1/4 cup (35 g) raw sesame seeds, plus 1 tbsp for garnish
• 1/4 cup (25 g) sliced almonds
• 1/4 cup (35 g) unsalted peanuts
• 2 tbsp (20 g) pumpkin seeds (pepitas)
• 1 cinnamon stick (Mexican canela if possible), about 2 in / 5 cm
• 1 tsp cumin seeds
• 1/2 tsp anise seeds
• 6 whole black peppercorns
• 4 whole cloves
• 1 small ripe plantain, peeled and sliced 1/2 in thick
• 1 corn tortilla (6 in), torn
• 1 slice crusty bread (about 1 oz / 30 g), torn
• 1/4 cup (40 g) raisins
• 1 medium white onion, roughly chopped
• 5 garlic cloves, peeled
• 2 Roma tomatoes (about 10 oz / 280 g)
• 3 tomatillos (about 8 oz / 225 g), husked and rinsed
• 4 tbsp neutral oil or lard, divided
• 2 oz (56 g) Mexican chocolate, roughly chopped
• 1–2 tbsp grated piloncillo or packed brown sugar, to taste
• 1 tsp apple cider vinegar
• 2 tsp kosher salt, plus more to taste
• 2 cups strained chile soaking liquid (from Step 2)
• 5 cups reserved chicken poaching broth (from Step 1), divided

For Serving

• Cooked Mexican rice (about 4 cups)
• Warm corn tortillas
• Extra toasted sesame seeds and cilantro leaves (optional)

Step-by-Step Instructions

Step 1: Poach the chicken and reserve the broth

In a large pot or Dutch oven, combine the chicken, 8 cups stock (or water), 1/2 onion, 4 smashed garlic cloves, bay leaves, and 1 tsp salt. Bring to a gentle simmer over medium heat, then lower to maintain a bare simmer. Cook 30–35 minutes, until the chicken is tender and the thickest piece reaches 175°F/79°C. Transfer chicken to a platter and tent with foil. Strain and reserve 5 cups of the broth for the mole; keep warm. Discard aromatics.

Step 2: Toast and soak the dried chiles

Working over medium heat in a dry skillet or comal, toast the ancho, pasilla, and guajillo chiles in batches, pressing with a spatula, 30–45 seconds per side until fragrant and slightly darkened. Do not burn. Place in a large bowl, cover with very hot water, and weigh down with a plate. Soak 20 minutes until fully pliable. Drain, then strain 2 cups of the soaking liquid through a fine-mesh sieve and reserve; discard any seeds/skins.

Step 3: Fry nuts, seeds, spices, tortilla, bread, plantain, and raisins

In a large skillet, heat 2 tbsp oil or lard over medium heat. Add sesame seeds, almonds, peanuts, and pepitas; cook, stirring, 2–3 minutes until lightly golden. Add cinnamon stick, cumin seeds, anise seeds, peppercorns, and cloves; toast 30–60 seconds until fragrant. Transfer everything to a bowl. In the same skillet, add tortilla and bread; cook 1–2 minutes per side until crisp and browned. Add plantain slices; cook 2–3 minutes per side until deep golden. Add raisins and cook 20–30 seconds until puffed. Transfer all to the bowl with the nuts and spices.

Step 4: Char the tomatoes, tomatillos, onion, and garlic

Set an oven rack 6 inches/15 cm below the broiler and heat broiler to high (about 500°F/260°C). On a foil-lined sheet, arrange the tomatoes, tomatillos, chopped onion, and 5 garlic cloves. Broil, turning once, 6–8 minutes per side until blackened in spots and softened. Alternatively, char in a dry skillet over medium-high heat, 8–10 minutes total, turning occasionally.

Step 5: Blend the mole until silky smooth

In a high-speed blender, combine the softened chiles, half of the fried nut/seed/spice mixture, half of the tortilla, bread, and plantain, and half of the charred vegetables. Add 1 cup reserved chile soaking liquid and 1 cup reserved chicken broth. Blend on high 1–2 minutes until very smooth. Repeat with the remaining solids and another 1 cup soaking liquid plus 1 cup broth. For an ultra-smooth sauce, pass the puree through a fine-mesh sieve into a large bowl, pressing with a spatula. You should have 5–6 cups of sauce.

Step 6: Fry the puree, simmer, and balance with chocolate

Heat the remaining 2 tbsp oil or lard in a Dutch oven over medium heat until shimmering. Carefully pour in the puree; it should sizzle. Cook, stirring constantly, 4–5 minutes to fry the sauce. Stir in 1–2 additional cups of reserved broth to reach the consistency of heavy cream. Simmer uncovered over low heat, stirring occasionally, 35–45 minutes; the mole will darken to a deep mahogany and thicken. Add the chopped Mexican chocolate and stir until melted, 2–3 minutes. Season with 1–2 tbsp piloncillo/brown sugar, 1 tsp apple cider vinegar, and about 2 tsp kosher salt, adjusting to taste. The flavor should be complex, lightly sweet, gently bitter, and warmly spiced.

Step 7: Sauce the chicken and serve

Nestle the poached chicken into the simmering mole and cook 10–15 minutes, turning to coat, until heated through and glossy. Thin with a splash of broth if the sauce becomes too thick; it should generously coat a spoon. Serve the chicken bathed in mole, sprinkled with toasted sesame seeds, alongside Mexican rice and warm corn tortillas.

Pro Tips

• Toast chiles only until fragrant—if they scorch, they turn bitter. Keep them moving and work in batches.
• Blend longer than you think you need (and strain) for a velvety, restaurant-smooth mole.
• “Frying” the puree is essential. This step deepens flavor and prevents a raw, chalky taste.
• Adjust thickness with broth as you simmer. Mole thickens significantly as nuts and bread hydrate.
• No Mexican chocolate? Use 1.5 oz good 55–60% dark chocolate + 1 tsp sugar + a pinch of ground cinnamon.

Variations

• Turkey Mole: Use roasted turkey legs or leftover turkey; substitute turkey stock for the broth.
• Vegetarian: Swap chicken for roasted squash and cauliflower (about 2 lb total). Use vegetable stock.
• Weeknight Shortcut: Start with 1 cup store-bought mole paste. Whisk with 3 cups broth, simmer 15 minutes, and finish with 1 oz Mexican chocolate and a pinch of sugar.

Storage & Make-Ahead

Make the mole sauce up to 3 days ahead; cool quickly and refrigerate in an airtight container. It also freezes beautifully for up to 3 months—thaw overnight in the fridge. Reheat gently over low heat with a splash of broth to loosen. Cooked chicken in mole keeps 3–4 days refrigerated. For best texture, store the chicken and mole separately and combine when reheating.

Nutrition (per serving)

Approximate (without rice/tortillas): 660 calories; 36 g protein; 40 g fat; 38 g carbohydrates; 5 g fiber; 900 mg sodium. Values will vary based on ingredients and salt levels.