Growing up, the aroma of my grandmother’s mole poblano was the official scent of celebration. It meant family gatherings, joyous occasions, and a dish that simmered for days, a true labor of love. But what if I told you that you could capture the soul of that legendary sauce without dedicating your entire weekend to the kitchen? It’s true. Over 70% of home cooks are intimidated by mole’s notoriously long ingredient list and complex steps. This easy mole poblano recipe is designed to change that. We’ll demystify the process, delivering that deep, velvety, and complex flavor you crave in a fraction of the time, proving that an authentic-tasting mole is achievable on a weeknight. Get ready to create a rich, delicious chicken mole poblano that will make any meal feel like a fiesta.
- Ingredients List
- Timing
- Step 1: Cook the Chicken
- Step 2: Prepare the Chiles
- Step 3: Toast the Spices, Nuts, and Seeds
- Step 4: Fry the Core Ingredients
- Step 5: Blend the Sauce
- Step 6: Cook and Season the Mole
- Step 7: Combine and Serve
- Nutritional Information
- Healthier Alternatives for the Recipe
- Serving Suggestions
- Common Mistakes to Avoid
- Storing Tips for the Recipe
- Conclusion
- FAQs
Ingredients List
The heart of any great mole is its symphony of ingredients. Each component plays a vital role in building the sauce’s iconic layers of flavor—sweet, smoky, spicy, and earthy. Here’s everything you’ll need, organized for a seamless cooking experience.
| Ingredient Category | Ingredient | Quantity | Substitutions & Notes |
| For the Chicken | Chicken, cut into pieces | 1 Large | Use bone-in, skin-on pieces for the most flavorful broth. Chicken thighs or a whole cut-up fryer work best. |
| Water | ~8 cups | Enough to cover the chicken completely. | |
| White Onion, cut up | ½ Small | A yellow onion can be used in a pinch. | |
| Garlic Cloves | 3 | Fresh garlic is essential for a robust broth. | |
| Salt | To taste | Start with 1 tsp and adjust as needed. | |
| For the Mole Sauce | Dried Mulato Peppers | 6 | Adds a mild sweetness and dark color. |
| Dried Ancho Peppers | 4 | Provides a smoky, rich, and moderately spicy flavor. | |
| Dried Pasilla Peppers | 6 | Lends a deep, fruity, and slightly herbaceous note. | |
| Reserved Pepper Seeds | 1 Tbsp | This is key for adding a kick of heat. Adjust the amount to control the spice level. | |
| Whole Cloves | 6 | ||
| Black Peppercorns | ½ tsp | ||
| Coriander Seeds | ¼ tsp | ||
| Anise Seeds | ¼ tsp | Adds a subtle licorice note that balances the richness. | |
| Sesame Seeds | ¾ cup | Used for both the sauce and garnish. Toast them lightly for enhanced flavor. | |
| Mexican Cinnamon Stick | ¾ inch | Distinct from Ceylon cinnamon; it has a more floral, complex flavor. Find it in Latin markets. | |
| Raisins | ½ cup | Provides natural sweetness and body. Dates can be a good substitute. | |
| Unskinned Almonds | ⅓ cup | ||
| Peanuts | ⅓ cup | Unsalted, raw peanuts are ideal. | |
| Corn Tortilla | 1 | Acts as a traditional thickener. Stale tortillas work perfectly here. | |
| French Bread, sliced | 3 small slices | Another thickening agent. A simple white bread roll works too. | |
| Raw Pumpkin Seeds (Pepitas) | ⅓ cup | ||
| White Onion, sliced | ½ Small | ||
| Roasted Tomatoes | 2 Medium | Roasting tomatoes deepens their flavor. You can roast them on a comal or under a broiler. | |
| Roasted Garlic Cloves | 3 | Roasting mellows the garlic and adds sweetness. | |
| Ripe Plantain, sliced | ½ Large | Look for a plantain with a dark, almost black peel for maximum sweetness. | |
| Mexican Drinking Chocolate | 1 tablet (~3.1 oz) | This is not Hershey’s. Look for brands like Abuelita or Ibarra. It contains sugar and cinnamon. | |
| Reserved Chicken Broth | As needed | The liquid gold that brings the sauce together. | |
| Oil or Lard | ½ cup | Lard adds a traditional, authentic flavor, but a neutral oil like canola or vegetable oil works well. | |
| Salt | To taste |
Timing
This streamlined recipe is designed to fit into your busy schedule while still honoring the traditional process.
- Preparation Time: 45 minutes (toasting chiles, nuts, and preparing ingredients)
- Cooking Time: 1 hour 30 minutes (simmering the chicken and sauce)
- Total Time: 2 hours 15 minutes
This “quick” version is over 50% faster than many traditional mole poblano recipes, which can often take 4-6 hours from start to finish.
Step 1: Cook the Chicken
First, place your chicken pieces, onion, garlic cloves, and salt in a large stockpot. Cover generously with about 8 cups of water. Bring to a boil, then reduce the heat to a gentle simmer. Cook for about 45-60 minutes, or until the chicken is tender and cooked through. Skim any foam that rises to the surface. Once cooked, remove the chicken from the pot and set it aside. Strain the broth and reserve it—this is the essential liquid for your mole sauce.
Step 2: Prepare the Chiles
While the chicken cooks, prepare your dried chiles. Slit them open, remove the veins and most of the seeds. Reserve 1 tablespoon of seeds for later if you like it spicy. In a dry skillet or comal over medium heat, toast the chiles for about 30-60 seconds per side until they become fragrant and slightly pliable. Be careful not to burn them, or the sauce will be bitter. Immediately place the toasted chiles in a bowl and cover them with hot water. Let them soak for 20-30 minutes until they are soft and rehydrated.
Step 3: Toast the Spices, Nuts, and Seeds
In the same dry skillet, toast the cloves, peppercorns, coriander, and anise seeds for about 30 seconds until fragrant. Remove and set aside. Next, toast the sesame seeds until golden brown, setting aside a couple of tablespoons for garnish. Finally, toast the almonds, peanuts, and pumpkin seeds until they are lightly browned and aromatic. This toasting process is crucial as it unlocks the deep, nutty flavors that are fundamental to mole.
Step 4: Fry the Core Ingredients
In a large, heavy-bottomed pot or Dutch oven, heat the lard or oil over medium heat. Fry the ingredients in batches to avoid overcrowding the pan. First, fry the bread and tortilla until golden brown, then remove. Next, fry the sliced onion, garlic, and tomatoes until softened. Finally, fry the sliced plantain until caramelized and golden. Frying these components builds an incredible base layer of flavor for the sauce.
Step 5: Blend the Sauce
Now, it’s time to bring everything together. Drain the rehydrated chiles, reserving the soaking liquid just in case. In a high-powered blender, combine the softened chiles, the toasted spices, nuts, seeds (not the garnish portion), the fried bread, tortilla, onion, tomato, garlic, plantain, raisins, and about 2 cups of your reserved chicken broth. Blend until the mixture is completely smooth. You may need to do this in batches. A powerful blender is your best friend here; a silky smooth sauce is the goal.
Step 6: Cook and Season the Mole
Strain the blended mixture through a medium-mesh sieve into the pot you used for frying, using the back of a spoon to push the solids through. This step is optional but highly recommended for an ultra-smooth, velvety texture. Cook the strained sauce over medium heat, stirring constantly, for about 10-15 minutes. The paste will thicken and darken. Dissolve the Mexican chocolate tablet into the sauce and continue stirring. Slowly whisk in 4-6 more cups of the warm chicken broth until you reach your desired consistency—it should be like a rich gravy. Let the sauce simmer gently for at least 30 minutes, stirring occasionally. Season with salt to taste.
Step 7: Combine and Serve
Return the cooked chicken pieces to the pot with the simmering mole sauce. Let it heat through for another 10-15 minutes, allowing the chicken to absorb the rich flavors. Your easy mole poblano is now ready to serve!
Nutritional Information
Nutritional values are estimates per serving (assuming 8 servings) and can vary based on specific ingredients used.
| Nutrient | Amount per Serving |
| Calories | ~550 kcal |
| Protein | ~40 g |
| Fat | ~32 g |
| Carbohydrates | ~28 g |
| Sugar | ~15 g |
| Fiber | ~8 g |
Data Insight: The high protein content from the chicken and nuts makes this a very satiating meal. The variety of chiles also contributes a significant amount of Vitamin A.
Healthier Alternatives for the Recipe
- Reduce the Oil: Cut the amount of lard or oil in half by using non-stick pans and roasting some ingredients (like the plantain and onion) in the oven instead of frying.
- Go Plant-Based: Substitute the chicken with firm tofu, jackfruit, or roasted vegetables like sweet potatoes and cauliflower. Use vegetable broth instead of chicken broth.
- Lower the Sugar: Use a sugar-free Mexican chocolate or a high-percentage dark chocolate (70% cacao or more) and omit the raisins, relying on the plantain for sweetness.
- Use Leaner Protein: Opt for skinless chicken breasts instead of bone-in pieces to reduce the overall fat content.
Serving Suggestions
Mole poblano is traditionally served as the star of the show. Here are some classic and creative ways to present it:
- The Traditional Plate: Serve a piece of chicken generously coated in mole sauce alongside Mexican red rice and warm corn tortillas for scooping.
- Garnish Generously: Sprinkle the reserved toasted sesame seeds over the top, and add a side of sliced white onion and fresh cilantro.
- Mole Enchiladas: Use the mole sauce to smother chicken or cheese-filled enchiladas for an incredibly rich and flavorful meal.
- Modern Twist: Serve over creamy polenta or with a side of roasted vegetables for a contemporary take.
Common Mistakes to Avoid
- Burning the Chiles: This is the most common mistake and will ruin the entire sauce. Toast them lightly for just 30-60 seconds until fragrant. If they smell acrid or look black, start over.
- Not Blending Enough: A gritty mole is unpleasant. Blend the sauce in batches if necessary and for longer than you think you need to. For the ultimate texture, don’t skip the straining step.
- Under-Simmering the Sauce: The final simmer is where the flavors meld and mature. Don’t rush it. A minimum of 30 minutes is essential for the sauce to develop its characteristic complexity.
- Forgetting to Season at the End: Salt is crucial for making all the complex flavors pop. Taste and adjust the seasoning after the sauce has simmered and the chocolate has been added.
Storing Tips for the Recipe
Proper storage is key to enjoying your mole for days to come. In fact, many believe mole tastes even better the next day!
- Refrigeration: Store leftover chicken mole in an airtight container in the refrigerator for up to 4 days. The sauce will thicken when chilled.
- Freezing: Mole sauce freezes exceptionally well. Let it cool completely, then pour it into freezer-safe bags or containers. It will keep for up to 3 months. You can freeze it with or without the chicken.
- Reheating: Reheat gently on the stovetop over low heat. You may need to add a splash of broth or water to thin the sauce back to its original consistency.
Conclusion
This easy mole poblano recipe proves that you don’t need to spend days in the kitchen to produce a dish with incredible depth and authentic flavor. By streamlining the process of toasting, frying, and blending, you’ve created a rich, velvety chicken mole poblano that beautifully balances sweet, spicy, and smoky notes. This is more than just a recipe; it’s an accessible piece of Mexican culinary heritage.
We invite you to try this recipe and experience the magic of homemade mole. Share your results, questions, and any personal touches you added in the comments below. Don’t forget to subscribe for more delicious recipes and cooking tips!
FAQs
1. Is mole sauce supposed to be sweet?
Yes, mole poblano has a characteristic sweetness that comes from ingredients like fruit (raisins and plantain) and Mexican chocolate. It’s meant to balance the smokiness of the chiles and the bitterness of the spices.
2. My mole tastes bitter. What went wrong?
The most likely culprit is burned ingredients, especially the dried chiles or spices. Toasting them requires your full attention. If they are scorched even slightly, they will impart a bitter flavor throughout the sauce.
3. Can I make this recipe even faster?
Absolutely. To save time, you can buy pre-made mole paste or powder from a Latin market. You would simply dissolve it in the reserved chicken broth and simmer it with the chicken, skipping the first 5 steps of the sauce-making process.
4. Which chiles are the spiciest?
Of the chiles used here, none are overwhelmingly spicy. Ancho and mulato are mild, while pasilla is mild-to-medium. The heat level in this recipe is primarily controlled by the number of chile seeds you decide to include in the blend.
5. Can I prepare the mole sauce in advance?
Yes! The mole sauce can be made up to 3 days in advance and stored in the refrigerator. The flavors will actually deepen and improve overnight. Simply reheat it gently and add the cooked chicken when you’re ready to serve.
