Estella's Mole Poblano Chicken

  • prep time45 min
  • total time 135 min
  • serves 6

If you cannot find Mexican chocolate, replace with dark chocolate.

10 Ratings
Directions for: Estella's Mole Poblano Chicken


Chile Paste

8 dried ancho chiles, stemmed and seeded

2 chile poblano, seeded, roasted and peeled



¼ cup (60 mL) canola oil or lard

¼ cup (60 mL) whole almonds

¼ cup (60 mL) pecans

¼ cup (60 mL) hazelnuts

¼ cup (60 mL) sesame seeds

¼ cup (60 mL) dried raisins

½ tsp (2 mL) black peppercorns

½ tsp (2 mL) cumin seeds

½ tsp (2 mL) anise seeds

3 whole cloves

1 cinnamon stick

1 onion, sliced

6 clove garlic, peeled, whole

1 plantain banana, cut in chunks

2 tortillas, toasted and torn apart

¼ cup (60 mL) roughly chopped Mexican chocolate (such as Ibarra)

2 tsp (about 10 mL) salt, or to taste

1 Tbsp (15 mL) sugar to taste

4 cup (about 1 litre) chicken broth


Chile Paste

1. For the chile paste, toast the ancho chiles by opening them and pressing them flat in a skillet for a few seconds on each side. Soak the chiles in hot water for 30 minutes until they are very soft. Drain and pour into a blender with the roasted poblanos and about 80 ml (1/3 cup) of chicken broth. Pulse until pureed. Set aside.


1. For the mole, heat canola oil or lard over medium heat and add the almonds, pecans and hazelnuts and cook, stirring until lightly toasted, about 3 minutes. Remove the nuts with a slotted spoon to a food processor or blender. Add the raisins to the same skillet and stir for a minute as they puff. Put them in with the nuts. Add the spices to the skillet and cook for 1 minute until fragrant. Transfer to the food processor. Add the onions and garlic to the skillet and cook until browned, about 10 minutes. Remove to the food processor with the nuts and raisins. Then, fry the plantain banana and add to the food processor with the tortillas. Add about 250 ml (1 cup) of broth and blend to a smooth paste.

2. In a large skillet, heat some more oil or lard over medium heat and pour the mole mixture. Add the ancho chile paste, sugar, chocolate and remaining broth. Season with salt and pepper and continue cooking on low heat for about 1 hour. Serve the mole with roasted, grilled or poached chicken.

See more: Easy, Chicken, Mexican, Hot and Spicy, Nuts, Vegetables, Chocolate, Main, Dinner, North American


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