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Mole con pollo recipe.

Mole con Pollo

author Maricruz Avalos Flores
4 servings
This authentic mole con pollo recipe combines tender chicken with a rich homemade mole made with three dried chiles, spices, seeds, nuts, and other traditional ingredients.
prep 30 minutes
cook 2 hours 30 minutes
Soaking time 15 minutes
total 3 hours 15 minutes
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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
  • ⅓ 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.
Nutrition Information
Serving: 1 serving | Calories: 486kcal | Carbohydrates: 47g | Protein: 9g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 39mg | Potassium: 1041mg | Fiber: 14g | Sugar: 21g | Vitamin A: 7277IU | Vitamin C: 25mg | Calcium: 136mg | Iron: 5mg