Summary: Mole Poblano – a world-famous Mexican sauce made from chilli peppers, aromatic spices, nuts, seeds, and rich dark chocolate, traditionally served over tender braised chicken or turkey with sesame seeds, preparation time 210 minutes, 6 portions.
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Category: Main Dishes, Poultry, Mexican Cuisine
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Quick overview
- Dish: Mole Poblano
- Category: Main Dishes, Poultry, Mexican Cuisine
- Cuisine: Mexican
- Main ingredient: whole chicken, 1500 g (farm-raised quality)
- Guide: 12 most popular Mexican dishes: favourite Mexican cuisine recipes
- Total time: 210 minutes (60 min prep + 150 min cooking)
- Difficulty: Advanced
- Portions: 6 portions (Portion weight: 450 g)
- Key technique: Roasting chillies, blending, and slow simmering
- Preparation types: Roasting, simmering, blending, braising
- Dietary info & Allergens: Contains nuts, seeds, sesame, and gluten (from thickening tortilla)
- Suitable for: Festive dinners, Sunday family lunches, cultural celebrations
- Nutritional values (per 1 portion): 620 kcal, Protein: 42 g, Fat: 36 g, Carbohydrates: 34 g
- Storage: 4 days in the fridge, 3 months in the freezer
- Pairing: Mexican amber lager, full-bodied Tempranillo wine, iced hibiscus tea (Agua de Jamaica)
- In short: An intricate masterpiece of Mexican gastronomy blending dried chillies, spices, seeds, nuts, and chocolate into a velvety, deeply complex sauce served over tender chicken.
- Last updated: 2026-03-30
WAGUU says: “Authentic Mole Poblano is a symphony of contrasting flavors where heat, sweetness, bitterness, and earthiness unite into a velvety sauce that honours centuries of Mexican culinary heritage.”
How to take it further: Warm the 26 cm plate, plate the portion in the centre with a clean rim; put a glass of agua fresca, cutlery and a few herb leaves behind it.
Key facts
| Prep time: | 60 minutes |
| Cooking time: | 150 minutes |
| Temperature: | 180 °C for roasting, gentle simmer 90 °C for sauce |
| Number of portions: | 6 portions |
In a nutshell
Mole Poblano is the crown jewel of Mexican sauces originating from Puebla. It combines dried chilli peppers such as ancho, mulato, and pasilla with toasted nuts, seeds, aromatic spices, plantain, tomatoes, and Mexican chocolate. Simmered slowly and served over tender chicken, it delivers an unforgettable explosion of deep, layered savoury and sweet notes.
Ingredients
Base portions: 6 portions • Portion weight: 450 g
| Ingredient | Amount | Quality |
|---|---|---|
| Whole chicken | 1500 g | Farm-raised, cut into 6 portions |
| Ancho chillies | 4 pieces | Dried, stems and seeds removed (approx. 60 g) |
| Mulato chillies | 3 pieces | Dried, stems and seeds removed (approx. 45 g) |
| Pasilla chillies | 3 pieces | Dried, stems and seeds removed (approx. 45 g) |
| Lard or vegetable oil | 60 ml | Traditional pork lard or neutral oil |
| Onions | 200 g | Yellow onions, roughly chopped |
| Garlic | 30 g | Fresh cloves, peeled |
| Plum tomatoes | 400 g | Ripe, roasted |
| Ripe plantain | 100 g | Peeled and sliced |
| Almonds | 50 g | Blanched whole almonds |
| Sesame seeds | 40 g | Raw sesame seeds (plus extra for garnish) |
| Raisins | 40 g | Sultana or dark raisins |
| Corn tortilla | 30 g | 1 stale corn tortilla (for thickening) |
| Mexican chocolate | 60 g | Dark Mexican chocolate (tablets like Ibarra or 70% dark chocolate) |
| Cinnamon | 2 g | Ceylon cinnamon stick or ground |
| Cloves | 1 g | Whole cloves (approx. 3 pieces) |
| Black peppercorns | 2 g | Whole black peppercorns |
| Anise seeds | 1 g | Whole aniseeds |
| Chicken stock | 1000 ml | Rich homemade chicken broth |
| Sea salt | 12 g | Fine sea salt to taste |
Why you will love this recipe
- Unmatched Flavor Complexity: A sophisticated harmony of smoky chillies, toasted nuts, warm spices, and dark chocolate creates a taste profile unlike any other sauce in the world.
- Culinary Heritage: Brings authentic Mexican tradition straight to your dining table, perfect for impressing guests at special occasions.
- Tender Poultry: Slow-simmered chicken absorbs the deep aromatic broth, ensuring succulent and melt-in-the-mouth meat in every bite.
Success guaranteed: Following each step precisely ensures that the chillies do not burn during frying and that the sauce achieves its iconic velvety texture without bitterness.
Recipe overview
Prep: 60 min | Cooking: 150 min | Difficulty: Advanced | Portions: 6 | Type: Main dish | Origin: Mexican
Detailed instructions
Overall progress: 0% complete
Phase 1: Preparing and poaching the chicken – 40 min
Appliances: Stove, large pot
1. Cut the whole chicken into 6 portions (breasts, thighs, drumsticks, wings). Place them in a large pot with 1000 ml of chicken stock, add 6 g of sea salt, and bring to a gentle simmer over medium heat. Cook for 35 minutes until the chicken is tender and cooked through (internal temperature reaching 74 °C). Remove the chicken pieces and set aside, reserving the rich chicken stock for the mole sauce.
VKB: Visual Control Point: Chicken meat should be opaque and tender, releasing clear juices when pierced with a knife.
Before moving to the next step:
Ensure all chicken stock is strained and kept warm to facilitate smooth blending of the chilli paste later.
Phase 2: Preparing and frying the dried chillies – 30 min
Appliances: Stove, heavy-bottomed skillet
2. Wipe clean the dried ancho, mulato, and pasilla chillies. Remove stems and shake out the seeds. Heat 30 ml of lard or vegetable oil in a heavy skillet over medium-low heat. Lightly fry the chilli pods for 20 to 30 seconds per side until fragrant and pliable, taking extreme care not to burn them, which would cause bitterness. Transfer the fried chillies to a bowl and cover with hot water or warm chicken stock to soak for 20 minutes until completely soft.
VKB: Visual Control Point: Chillies must darken slightly and release a rich, sweet, smoky aroma without any acrid smoke.
Before moving to the next step:
Do not over-soak chillies past 25 minutes or discard the soaking liquid if you wish to use its rich extract in the sauce.
Phase 3: Toasting seeds, nuts, spices, and aromatics – 35 min
Appliances: Stove, skillet, oven
3. In the same skillet with remaining fat, toast the blanched almonds, sesame seeds, and raisins until golden and fragrant. Remove with a slotted spoon. In the remaining oil, fry the chopped onions (200 g) and garlic cloves (30 g) until caramelized. Roast the plum tomatoes (400 g) and plantain slices (100 g) until deeply browned. Toast the whole spices (cinnamon, cloves, black peppercorns, anise) briefly until aromatic. Fry the stale corn tortilla piece until crisp and golden.
VKB: Visual Control Point: Sesame seeds and almonds must be evenly golden brown without charred black spots.
Before moving to the next step:
Ensure all roasted components are slightly cooled before transferring them into the blender jar to prevent thermal shock or splashing.
Phase 4: Blending the mole base into a smooth paste – 25 min
Appliances: High-powered blender
4. Transfer the soaked chillies, toasted nuts, seeds, spices, fried onions, garlic, tomatoes, plantain, raisins, and crispy tortilla into a high-powered blender. Add 300 ml of warm chicken stock and blend on high speed for 3 to 5 minutes until completely smooth. If necessary, process in batches. Strain the thick paste through a fine-mesh sieve into a large heavy-bottomed casserole dish to remove any stubborn seed fragments or coarse particles.
VKB: Visual Control Point: The resulting paste should have the consistency of smooth melted velvet without visible lumps or grainy residue.
Before moving to the next step:
Straining the blended paste through a sieve is mandatory for achieving the authentic silky texture expected of traditional Mole Poblano.
Phase 5: Simmering the sauce and melting the chocolate – 50 min
Appliances: Stove, large casserole dish
5. Heat 30 ml of lard in the large casserole dish over medium heat. Pour in the strained mole paste, listening for a sharp sizzle. Fry the paste, stirring constantly with a wooden spoon for 10 minutes to cook out raw flavours and darken the colour. Gradually whisk in the remaining 700 ml of warm chicken stock. Simmer gently over low heat for 35 minutes, stirring frequently. Stir in the chopped Mexican chocolate (60 g) and remaining sea salt (6 g) until the chocolate is fully melted and incorporated.
VKB: Visual Control Point: The sauce will darken to a deep mahogany brown and thicken into a glossy, rich consistency that coats the back of a spoon.
Before moving to the next step:
Stir continuously while simmering as the thick mole paste can easily stick and burn at the bottom of the pot.
Phase 6: Combining chicken and mole, final resting – 30 min
Appliances: Stove, casserole dish
6. Gently submerge the reserved poached chicken pieces into the simmering mole sauce. Cover the casserole dish and simmer on extremely low heat for 20 minutes so the chicken absorbs the complex flavours of the sauce. Turn off the heat and let the dish rest, covered, for 10 minutes before serving. Ladle generous portions of chicken onto warm plates, coat thoroughly with the velvety mole sauce, and garnish generously with toasted sesame seeds.
VKB: Visual Control Point: Chicken pieces should be thoroughly coated in a glistening, dark, aromatic blanket of mole sauce.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Heavy-bottomed casserole dish | 5-litre capacity | Cast iron Dutch oven | Scorching if heat is too high |
| High-powered blender | 1.5-litre jar | Immersion blender (takes longer) | Motor overheating with thick paste |
| Fine-mesh sieve | 20 cm diameter | Chinois food mill | Clogging if paste is too thick |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 137.8 kcal | 620.0 kcal | 3720.0 kcal |
| Fat | 8.0 g | 36.0 g | 216.0 g |
| of which saturates | 2.2 g | 10.0 g | 60.0 g |
| Carbohydrates | 7.6 g | 34.0 g | 204.0 g |
| of which sugars | 3.8 g | 17.0 g | 102.0 g |
| Protein | 9.3 g | 42.0 g | 252.0 g |
| Salt | 0.4 g | 2.0 g | 12.0 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Toast the dried chillies only briefly over gentle heat; overheating releases harsh compounds that make the mole bitter.
- Tip 2: Strain the blended chilli paste through a fine-mesh sieve to eliminate any fibrous seed skins for a luxurious velvety mouthfeel.
- Tip 3: Letting the mole rest overnight in the refrigerator allows the complex spices and chocolate to meld profoundly, enhancing the flavour exponentially.
- Tip 4: Use traditional Mexican stone-ground chocolate (like Ibarra or Abuelita) if available, as its hint of cinnamon and sugar melts perfectly into the sauce.
Scientific background
The exceptional depth of Mole Poblano stems from the Maillard reaction occurring during the roasting of nuts, seeds, onions, and tomatoes, combined with the capsaicinoids in dried chillies and the complex polyphenol compounds present in dark chocolate and roasted cacao notes. Simmering the sauce breaks down complex starches from the corn tortilla thickener, creating a stable colloidal suspension that coats the palate evenly.
Fine Dining – Professional techniques
- Plate composition: Pool a generous ladle of glossy mahogany mole in the centre of a warm matte black plate, placing a pristine piece of poached chicken neatly on top.
- Textural contrasts: Garnish with toasted white sesame seeds and delicate micro-cilantro leaves to provide a slight crunch and herbal lift.
- Temperature contrast: Ensure both the sauce and the chicken are piping hot when served to release the full aromatic bouquet of spices.
- Aromatic garnishes: A light dusting of finely grated Mexican cotija cheese or pomegranate arils can add a sophisticated visual and flavour accent.
Sensory radar
- Appearance: Deep glossy mahogany brown sauce garnished with ivory sesame seeds over succulent chicken pieces.
- Aroma: Complex bouquet of smoky dried chillies, roasted nuts, warm cinnamon, sweet cocoa, and subtle earthiness.
- Taste: Harmonious balance of savoury, mildly spicy, sweet, bitter, and nutty notes with lingering warmth.
- Texture: Velvety, smooth, rich, and coating sauce paired with tender, succulent braised chicken.
Pairing
- BEER: Amber Mexican lager (such as Vienna-style Negra Modelo) to complement the toasted malt and spice notes.
- WINE: Full-bodied Spanish Tempranillo or a fruity Zinfandel with soft tannins that stand up to the rich chilli and chocolate sauce.
- NON-ALCOHOLIC: Traditional iced hibiscus tea (Agua de Jamaica) or horchata to refresh the palate between rich bites.
Various preparation variants
- Turkey Variant: Substitute the chicken with slow-simmered turkey breast or leg portions for the traditional Mexican holiday feast version.
- Vegetarian Variant: Replace chicken stock with rich vegetable broth and braise roasted root vegetables, cauliflower steaks, or firm plantains in the mole sauce.
Allergens and dietary information
Contains: Almonds, sesame seeds, gluten (from tortilla) • Gluten: Contains gluten (can be made gluten-free by omitting tortilla or using a certified gluten-free corn tortilla) • Not suitable for: Individuals with nut allergies or sesame allergies
Suitable for
Festive celebrations, Sunday family dinners, cultural feasts, and culinary enthusiasts looking for an authentic Mexican challenge.
Substitution catalog
- Lard: Can be substituted with neutral avocado oil or refined coconut oil.
- Almonds: Can be replaced with pumpkin seeds (pepitas) or roasted peanuts for a different regional profile.
- Mexican chocolate: Can be substituted with 70% dark baking chocolate plus a pinch of ground cinnamon and sugar.
FAQ
Can I make Mole Poblano ahead of time?
Yes, mole actually tastes better when made a day in advance as the flavours meld and deepen significantly in the refrigerator.
Is Mole Poblano very spicy?
Traditional mole uses dried chillies like ancho and pasilla which provide rich, earthy, fruity warmth rather than scorching heat. It is generally mild to medium in spiciness.
What if I cannot find Mexican chocolate?
High-quality 70% dark chocolate combined with an extra pinch of ground cinnamon serves as an excellent substitute.
Can I freeze leftover mole sauce?
Yes, the sauce freezes exceptionally well for up to 3 months in an airtight container.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double all ingredient quantities and prepare the mole in a large stockpot, blending the paste in two separate batches to avoid overloading the blender motor. • 20+ people: Prepare the mole base a day ahead in two separate pots, gently combining them before simmering with the poached chicken portions.
Sides and Serving
- Mexican Red Rice (Arroz Rojo) – Fluffy tomato-infused rice that absorbs the luscious sauce (not included in the recipe)
- Warm Corn Tortillas – Essential for scooping up every drop of mole (not included in the recipe)
Serving: Serve piping hot in shallow bowls or wide plates, ensuring each portion of chicken is generously blanketed in velvety mole and garnished with toasted sesame seeds.
Storage and reheating
Fridge: 4 days • Freezer: 3 months • Reheating: Reheat gently on the stove over medium-low heat, adding a splash of chicken stock or water to restore the smooth consistency.
Author: WAGUU Petr & Team • Published: 26 Aug 2026 • Updated: 31 Oct 2026
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Common mistakes
- Burning the chillies – Frying dried chillies for too long or over high heat scorches them, imparting an unpleasant bitter taste to the entire sauce.
- Skipping the straining step – Leaving out the sieve filtering leaves hard seed fragments and rough particles in the sauce, ruining the velvety texture.
- Rushing the simmering process – Not simmering the mole long enough prevents the complex spices and chocolate from fully harmonizing.
- Adding chocolate too early – Boiling chocolate for a prolonged period can cause the cocoa fats to separate and scorch, dulling its rich flavor.