Rich Dark Chocolate Chicken Mole Poblano

Tender bone-in chicken braised in a luxurious, traditional Puebla-style mole sauce made from toasted dried chiles, warm spices, roasted nuts, and rich dark Mexican chocolate.

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Prep Time 35

Cook Time 1 15

Total Time 1 50

Servings: 6

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 640

Ingredients Equipment Method Notes

Ingredients

For the Chile & Spice Matrix:
- 4 Dried Ancho Chiles stemmed and seeded
- 3 Dried Pasilla Chiles stemmed and seeded
- 2 Dried Mulato Chiles stemmed and seeded
- 3 tbsp Lard or Vegetable Oil
- 1/4 cup Raw Almonds & 1/4 cup Raw Pumpkin Seeds Pepitas
- 3 tbsp Sesame Seeds divided for sauce & garnish
- 1/4 cup Raisins
- 1/2 Ripe Plantain sliced into rounds
- 2 Stale Corn Tortillas torn into pieces
- 1/2 Medium Yellow Onion chopped & 4 Cloves Garlic
- 1 Stick Cinnamon broken & 1/4 tsp Whole Cloves
For the Sauce Assembly & Chicken:
- 3.5 oz Dark Mexican Chocolate Ibarra, Abuelita, or 70% Dark Chocolate
- 4 cups Low-Sodium Chicken Broth
- 3.5 lbs Bone-In Skin-On Chicken Thighs & Drumsticks
- 1 tsp Kosher Salt or to taste
- Warm Corn Tortillas & Mexican White Rice for serving

Equipment

Heavy 5-to-7 Quart Dutch Oven or Stockpot
Large Cast Iron Skillet
High-Speed Blender
Fine Mesh Strainer & Tongs

Method

Toast the Chiles: Heat 1 tablespoon lard or oil in a skillet over medium heat. Toast dried ancho, pasilla, and mulato chiles for 1–2 minutes until fragrant and slightly pliable (do not burn). Transfer chiles to a bowl, cover with boiling water, and soak for 20 minutes to soften.
Fry the Aromatics and Nuts: In the same skillet, fry almonds, pumpkin seeds, sesame seeds, raisins, plantain slices, torn tortillas, onion, garlic, cinnamon stick, and cloves for 5–7 minutes until golden brown.
Blend the Mole Base: Transfer softened drained chiles, fried seed/fruit mix, and 2 cups of chicken broth into a high-speed blender. Blend on high speed for 2 minutes until an ultra-smooth, thick brown paste forms. Press paste through a fine-mesh strainer into a clean bowl if desired.
Cook the Mole Paste and Add Chocolate: Heat remaining 2 tablespoons lard in a heavy Dutch oven over medium heat. Add the strained mole paste and fry, stirring constantly, for 8–10 minutes until darkened and fragrant. Pour in remaining 2 cups chicken broth and stir. Add chopped dark Mexican chocolate, stirring until melted and glossy.
Braise the Chicken: Season chicken thighs and drumsticks with salt. Nestle seasoned chicken pieces into the bubbling dark mole sauce. Reduce heat to low, cover tightly with a lid, and simmer gently for 40–45 minutes until chicken is tender and reaches an internal temperature of 165°F.
Garnish and Serve: Ladle hot Chicken Mole Poblano onto warm plates, generously coating the chicken with rich dark chocolate mole sauce. Sprinkle with toasted white sesame seeds and serve alongside Mexican white rice and warm corn tortillas.

Notes

Choosing the Right Chocolate: Mexican chocolate contains sugar and cinnamon. If substituting with pure 70% dark cocoa, add 1/2 teaspoon ground cinnamon and 1 tablespoon brown sugar to balance the sauce acidity.

Why Toasting Each Ingredient Separately Matters: Frying almonds, seeds, plantains, and tortillas individually develops distinct flavors through the Maillard reaction. Skipping this step results in a flat, one-dimensional sauce.

Straining for Silky Texture: Pressing the blended mole paste through a fine-mesh strainer removes chile skins and fibrous bits, creating a velvety, restaurant-quality consistency.

Make-Ahead Instructions: Mole actually tastes better the next day. The flavors deepen and integrate as the sauce rests. Make the mole up to 3 days in advance and store in the fridge. Reheat gently before serving.

Freezing Protocol: Mole sauce freezes beautifully for up to 3 months. Freeze in portions and thaw overnight in the fridge. Reheat on the stovetop, whisking to restore smoothness.

Adjusting Spice Levels: Traditional mole poblano is mild. For more heat, add 1–2 dried chiles de árbol to the toasting step or serve with sliced fresh jalapeños on the side.

Rescuing Over-Toasted Chiles: If chiles taste slightly bitter, balance it out with an extra tablespoon of chopped chocolate, a teaspoon of brown sugar, or a splash of apple cider vinegar.

Best Chicken Cuts: Bone-in, skin-on thighs and drumsticks stay moist during the long simmer and add richness to the sauce. Chicken breasts dry out and contribute less flavor.

Serving Suggestions: Serve mole with warm corn tortillas, Mexican rice, refried beans, and a squeeze of fresh lime juice. Garnish with extra sesame seeds and fresh cilantro.

Leftover Mole Uses: Use leftover mole as a sauce for enchiladas, spoon it over grilled vegetables, or toss it with roasted potatoes for a unique side dish.