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Poblano mole. The traditional Mexican chicken recipe

Poblano mole. The traditional Mexican chicken recipe

people icon For 4 euro icon € 1.8 /pers. calories icon 181 kcal/100g

Ingredients

  • 50g. of peanuts
  • 500 ml. chicken broth
  • 2 cloves of garlic
  • 20g. sesame seeds for the sauce
  • ½ small spoonful of anise
  • 1 cinnamon stick
  • 2 nails
  • 4 black peppercorns
  • 40g. seedless raisins
  • 4 pasilla chiles
  • 8 ancho chiles
  • 6 mulatto chiles
  • ½ bar of 70% dark chocolate
  • ½ jar of dried tomato
  • 8 pieces of turkey, turkey or chicken (we have chosen 8 chicken thighs for the recipe, 2 per person)
  • Olive oil
  • Salt (to the taste of each house)
  • To decorate the mole:
  • 10g. sesame
  • To accompany the mole poblano:
  • A red rice or a bean tamalito as a garnish

Within Mexican gastronomy there is a plethora of dishes that deliciously represent the Central American country: cochinita Pibil tacos , burritos , entomatadas , Azteca soup … but one of the most traditional recipes is, without a doubt, the one we bring today: the mole poblano .

This meat recipe is a delicious combination of tradition, spirit and Mexican flavor. Inside and outside the borders of Mexico, mole poblano represents its people, being one of the most famous dishes of the republic. Furthermore, this dish is one of the most present in the Day of the Dead offerings.

On the blog we love Mexican gastronomy and, whenever we have the opportunity, we love to bring some of their delicious recipes. Huevos rancheros , beef broth or chicken and lime soup are just some of the delicious examples of the wonders that Mexican cuisine brings. In the case of mole, a dish of pre-Hispanic origin but perfected in colonial times, we are talking about one of the essentials when it comes to having a recipe book from this wonderful country.

Its preparation is not particularly easy, but the work it takes is worth it thanks to the flavor of the final result. Perhaps the most complicated thing is to get hold of a few traditional Mexican ingredients to get as close as possible to its original flavor, but you will see that, with how this delight turns out, it will justify the effort. Let’s do it!

Preparation of mole poblano

  1. The first thing we have to do, once the chiles have been deveined and seeded, is to fry the chiles a little in a pan with vegetable oil (we have used olive oil) until they turn a little shiny.
  2. Afterwards, we remove the chilies from the pan and sauté the almonds together with the peanuts, the raisins, the peppercorns, the cloves and season with the cinnamon stick. After a couple of minutes, we remove them from the pan and add them to the chiles.
  3. Now we will toast the anise a little with the sesame seeds. Afterwards, we combine them with the other ingredients and put them through the blender to achieve a paste with a more or less homogeneous texture.
  4. When we have the pasta with the ingredients we have so far, we are going to cook it over low heat to thicken. We have to stir from time to time, otherwise the base will stick. Once it has reduced, we remove it from the pan and leave the pasta reserved.
  5. Now we are going to fry the chicken in oil until it turns golden brown. While it is browning we are going to blend the dried tomato together with the chipotle. When they are well integrated we are going to pour it over the chicken and leave it on the heat. When it is well reduced, we are going to add 250 ml. of chicken broth and add salt and cook until well integrated. We reserve.
  6. In a separate pot, we are going to pour another 250 ml. of chicken broth along with the pasta that we had reserved and cook over medium heat. We also add half a bar of 70% cocoa chocolate and let it cook over medium heat so that it reduces well.
  7. Finally, we add the chicken along with the sauce from the other pot, cook over medium heat until it thickens well, and we will have our poblano mole ready to enjoy. We serve very hot with a little sesame seeds on top as a presentation.

Tips for a delicious poblano mole

  • We can serve it immediately or later (this recipe gains a lot from one day to the next), if we serve it later we just have to leave the prepared chicken on the plate and when it’s time to taste we will cover it with the very hot mole.
  • The recipe may take a little work, but a traditional dish like mole poblano deserves it, there is no doubt. Remember that you can always reduce the amount of spiciness in the recipe by using a smaller number of chilies.
  • Normally, mole poblano is usually accompanied with red rice or a tamalito of beans as a garnish, as well as with a good Mexican tortilla and some white bread . But the important thing is not what we accompany this delight with, but who we accompany ourselves to enjoy it . Make sure you surround yourself with good company to fully enjoy this traditional Mexican recipe.

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