Mole con pollo is a traditional Mexican dish made with chicken simmered in a rich, flavorful mole sauce made with chiles and spices. It is deeply savory, earthy, slightly sweet, and full of comforting flavors.
Mole con pollo is one of those dishes that is deeply connected to celebrations in Mexico. In my family, and in many Mexican homes, you’ll find a big pot of mole on the table for weddings, Christmas, DÃa de Muertos, birthdays, and other special family gatherings.
I learned to make chicken mole from both of my grandmothers, so this recipe is very close to my heart. This is how we make mole at home, with the dried chiles, spices, nuts, seeds, chocolate, and other ingredients that give the sauce its deep, complex flavor.
I’ll show you how to put everything together step by step, without leaving out the ingredients that make mole taste like mole.
Ingredients for Mole Con Pollo
- Ancho chiles
- Guajillo chiles
- Pasilla chiles
- Onion
- Garlic
- Tomatoes
- Cinnamon
- Cloves
- Black peppercorns
- Pimienta gorda (allspice)
- Almonds
- Raisins
- Sesame seeds
- Dark chocolate
- Brown sugar
- Corn tortillas
- Bread
- Chicken
- Pork lard or oil
How to Make Authentic Mole con Pollo
Start by cooking the chicken until tender. I usually cook it with a few aromatics like onion, garlic, and bay leaves to make a flavorful broth.
Clean the dried ancho, guajillo, and pasilla chiles, then briefly fry them in manteca to bring out their flavor. After that, soake them in hot water until softened.
While the chiles are soaking, cook the other mole ingredients in the manteca or oil. The spices, bread, tortillas, raisins, sesame seeds, and other ingredients are fried until aromatic and lightly toasted.
Once everything is ready, blend the chiles and the rest of the ingredients with some of the chicken broth until you have a smooth, rich brown sauce.
Pour the blended mole into a pot and let it start cooking. Then add the pieces of dark chocolate and let them melt into the sauce.
Now let the mole cook gently, stirring occasionally as it thickens and all the flavors come together.
Finally, add the tender chicken pieces to the ready mole and let them warm through in the sauce. And that’s it! Your mole con pollo is ready to serve with warm tortillas.
My Abuela’s Notes
- Make sure to blend the mole very well. You want the sauce to be as smooth as possible, especially if you’re serving it for a special occasion.
- The mole will thicken as it cooks and also as it cools. If it gets too thick, just add a little chicken broth until it reaches the consistency you like.
- Don’t worry if the mole tastes slightly different while you’re making it. The flavor develops as the sauce cooks, so give it time before making any final adjustments.
- I like adding a little brown sugar because I prefer my mole with a subtle touch of sweetness. You can leave it out if you prefer a less sweet mole.
The Chiles Make a Difference
I use ancho, guajillo, and pasilla chiles in this recipe because each brings a different flavor to the sauce: ancho is fruity and rich, guajillo adds a mild chile flavor and beautiful color, and pasilla gives it a deeper note.
You can use just one type, but I recommend combining at least two for a more complex sauce. Just be careful not to burn them when frying, as this can make the mole bitter.
How To Serve Mole con Pollo
Whenever my abuelas made mole con pollo, there was always a huge cazuela of arroz rojo or arroz blanco on the table. Both are perfect with this dish and are traditionally served as a side. Toasted sesame seeds are sprinkled over the mole as a garnish, and warm corn tortillas are always within reach.
We all have our favorites, of course. I love serving mine with pickled onions because their bright, tangy flavor goes so well with the rich, complex mole sauce. And don’t forget the drink! For me, a cold glass of horchata is a must.
Frequently Asked Questions
How does mole taste?
Mole has a rich, complex flavor that is savory, earthy, slightly sweet, and mildly spicy. The exact flavor varies depending on the recipe, but dried chiles, spices, nuts, seeds, chocolate, and other ingredients come together to create a deep, flavorful sauce.
How many types of mole are there in Mexico?
There are many types of mole in Mexico, and recipes vary greatly by region and family. Oaxaca is especially famous for its seven traditional moles, but there are many other preparations across the country, including mole de olla, tesmole, and pipián verde. Each has its own combination of chiles, spices, nuts, seeds, or other ingredients.
Can I make it ahead of time?
Yes. Mole is actually a great make-ahead dish. The sauce can be prepared in advance and refrigerated until you’re ready to serve it. When reheating, add a little chicken broth or water if the mole has thickened too much.
How long does mole con pollo keep in the refrigerator?
Store leftover mole con pollo in a covered container in the refrigerator and use it within 3 to 4 days. Reheat it thoroughly before serving. Keep the mole and chicken separate if you want more flexibility when reheating or using leftover sauce to make enmoladas or mole chilaquiles.
Can I freeze mole?
Yes. You can freeze the sauce separately and thaw it in the refrigerator before reheating it gently on the stove.
More Traditional Mexican Recipes
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Mole con Pollo
Ingredients
For the chicken
- 4 whole chicken legs
- 1 small onion (quartered)
- 2 garlic cloves
- 2 bay leaves
- salt (to taste)
- water (as needed)
For the mole sauce
- 4 dried pasilla chiles (stems and seeds removed)
- 4 dried guajillo chiles (stems and seeds removed)
- 2 dried ancho chile (stems and seeds removed)
- 1 medium onion (roughly chopped)
- 1 garlic clove
- 3 medium tomatoes (briefly boiled, peeled, and chopped)
- 1 ½ Tablespoons raisins
- â…“ cup almonds
- 2 slices of bread (about ¾ inch thick)
- 1 corn tortilla
- ½ stick cinnamon (about 1 ½ inches)
- ¼ teaspoon whole cloves
- 1 teaspoon whole black peppercorns
- 4 whole pimienta gorda (also known as allspice berries)
- 2 Tablespoons sesame seeds (plus more for serving)
- 2 ounces dark chocolate (preferably 70-80%)
- 1 Tablespoon brown sugar (optional)
- pork lard (manteca, as needed, or subtitute with your favorite cooking oil)
- reserved chicken broth (as needed)
Instructions
Cook the chicken
- Place the chicken legs in a large pot with the onion, garlic, bay leaves, and salt. Add enough water to cover the chicken and bring to a boil. Lower the heat, cover, and cook until the chicken is tender and cooked through, about 1 hour. Remove the chicken and reserve the broth.
Prepare the chiles
- Heat a little lard in a large skillet or Dutch oven over medium heat. Fry the chiles briefly, turning them so they are lightly toasted and fragrant. Transfer them to a bowl, cover with hot water, and let them soak until soft, about 15–20 minutes.
Fry the tortillas & bread
- Add a little more lard to the same pan if needed. Fry the bread and tortilla until lightly toasted on both sides. Remove them and set aside.
Fry the spices/other ingredients
- Add the cinnamon stick to the pan first, followed by the cloves, black peppercorns, and allspice. Fry briefly, stirring constantly, until the spices become fragrant. Keep an eye on them because they can burn quickly.
- Add the almonds and raisins to the pan and cook for a few minutes, stirring often, until lightly toasted and fragrant.
- Add the sesame seeds. Stir in the sesame seeds and cook briefly. Set aside.
- Add the peeled tomatoes to the pan and cook them briefly. Once they have softened, remove everything from the heat.
Blend
- Drain the softened chiles and place them in a blender. Add all the fried ingredients. Pour some of the reserved chicken broth and blend until completely smooth. Add more broth as needed to help everything blend.
Cook the mole sauce
- Pour the blended mole into a large pot. Stir well and add enough chicken broth to reach a thick but pourable consistency.
- Add the dark chocolate and brown sugar and stir until the chocolate has completely melted into the sauce.
- Cook the mole sauce over low heat, stirring frequently so it doesn't stick to the bottom. Let it simmer until it becomes darker, thicker, and more aromatic, about 1 hour. If it gets too thick, add a little more chicken broth.
- Taste and adjust. Taste the mole and adjust the salt or sweetness if needed. The flavor continues to develop as it cooks, so don't rush this step.
Add the chicken
- Place the cooked chicken legs into the mole, making sure they are well submerged in the sauce. Let them simmer gently in the mole for another 10–15 minutes so they warm through and absorb the sauce.
Serve
- Serve the chicken and plenty of mole on plates, sprinkle with toasted sesame seeds, and serve with arroz rojo or arroz blanco and warm corn tortillas.
Notes
- Fry the chiles only briefly. If they burn, they can make the mole bitter.
- I recommend using at least two types of chiles for more depth of flavor.
- You can strain the sauce if you prefer a silkier texture.
- Keep some chicken broth nearby in case the mole becomes too thick while cooking.
- Let the mole simmer long enough for the flavors to develop fully.
- Taste and adjust the salt and sweetness toward the end of cooking.
- Mole can be made ahead and often tastes even better after resting.
