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Chicken Mole Poblano

Chicken Mole Poblano

Updated November 4, 2026

Chicken in Puebla's famous sauce, dried chiles, spices, nuts, and chocolate. Not as chocolatey as you'd think.

Cook time
2 hrs 45 min
Rating
…

Ingredients

Scale
Measurement units
  • chicken pieces (thighs and drumsticks)
  • prepared mole paste (Doña María or similar)
  • chicken broth
  • Mexican chocolate (Ibarra or Abuelita)
  • sesame seeds
  • salt
  • vegetable oil

Instructions

Brown the chicken
Brown the chicken
Make the sauce
Make the sauce
Braise until tender
Braise until tender
Ladle into bowls
Ladle into bowls

Tomorrow's Meal

Mole Poblano Enchiladas Verdes

Shredded chicken mole transformed into creamy enchiladas with a bright tomatillo sauce to cut through the rich, complex mole

You'll need to pick up:

Corn tortillasFresh tomatillos (4-5)Mexican crema or sour creamFresh cilantroWhite onionJalapeñoCotija cheese

Quick overview:

  1. 1.Shred leftover chicken mole, keeping sauce attached
  2. 2.Blend fresh tomatillos, jalapeño, cilantro, and onion into salsa verde
  3. 3.Warm tortillas and dip each in salsa verde
  4. 4.Fill with shredded chicken mole, roll tightly, seam-side down in baking dish
  5. 5.Pour remaining salsa verde over enchiladas, drizzle with crema
  6. 6.Bake at 350°F for 20 minutes until heated through and bubbling
  7. 7.Top with cotija cheese and fresh cilantro before serving

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