Mole Poblano Con Pollo Recipe

Name: Mole Poblano Con Pollo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 kg chicken, poached, meat removed from bones; 3 tablespoons lard; 1 -3 green chili (fresh or canned); 1 large onion, chopped; 2 garlic cloves, chopped; 50 g sesame seeds; 1 teaspoon fennel seed; 6 coriander seeds; 50 g almonds; 50 g peanuts; 4 black peppercorns; 150 ml chicken stock; 900 g chopped tomatoes; 1 stale corn tortilla, shredded; 1 tablespoon ground cinnamon; 2 whole cloves; 1 -4 tablespoon chili powder; 50 g raisins; 1 tablespoon salt; 50 g pumpkin seeds; 50 g unsweetened chocolate; 2 tablespoons malt vinegar

Servings: persons

2 1/2 kg chicken, poached, meat removed from bones
3 tablespoons lard
1 -3 green chili (fresh or canned)
1 large onion, chopped
2 garlic cloves, chopped
50 g sesame seeds
1 teaspoon fennel seed
6 coriander seeds
50 g almonds
50 g peanuts
4 black peppercorns
150 ml chicken stock
900 g chopped tomatoes
1 stale corn tortilla, shredded
1 tablespoon ground cinnamon
2 whole cloves
1 -4 tablespoon chili powder
50 g raisins
1 tablespoon salt
50 g pumpkin seeds
50 g unsweetened chocolate
2 tablespoons malt vinegar

1
Make the sauce first.
2
Melt half the lard in a large saucepan. Cook the chilies, onion and garlic for 5 minutes
3
Add the sesame seeds, fennel seeds, coriander seeds, almonds, peanuts and peppercorns.
4
Cook for 10 minutes.
5
Process the mixture in a food processor, adding a small amount of chicken stock to make a smooth paste.
6
Melt the remaining lard in the pan and cook the tomatoes.
7
Add tortilla, ground cinnamon, cloves, chili powder, raisins, salt and pumpkin seeds.
8
Cook for 5 minutes.
9
Add this mixture to the bowl of the food processor, and process until smooth.
10
Add more chicken stock if required. (The mole paste should be quite thick now).
11
Return all the processed mixture to the pan and simmer, uncovered, for 45 minutes.
12
Add the chocolate and allow it to melt, stirring all the time.
13
Add the vinegar and the remaining chicken stock. (The sauce should now be very thick).
14
At this point check the seasoning.
15
If the mole sauce is not spicy enough add more chili powder.
16
The taste will be raw.
17
When the sauce has cooled store in the refrigerator.
18
Leave for 24 - 48 hours.
19
Pour (spoon) about a quarter of the sauce into the bottom of a large saucepan.
20
Add the chicken and cover with remaining sauce.
21
Warm gently.
22
Serve the chicken masked with the sauce sprinkled with toasted sesame seeds.

1564

kcal

Calories

Fat

Carbs

222

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 1/2 kg chicken, poached, meat removed from bones, 3 tablespoons lard, 1 -3 green chili (fresh or canned), 1 large onion, chopped, and more.

Yes, Mole Poblano Con Pollo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mole Poblano Con Pollo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions