Pollo en Mole Poblano Tradicional

Pollo en Mole Poblano Tradicional ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 1/2 medium, quartered yellow onion
• 2 whole garlic cloves
• 1 bay leaf
• 1 tsp salt
• 3 dried ancho chiles
• 2 dried mulato chiles
• 2 dried pasilla chiles
• 2 medium roma tomatoes
• 1/2 medium, chopped yellow onion
• 3 peeled garlic cloves
• 1/4 cup pepitas (pumpkin seeds)
• 2 tbsp sesame seeds
• 1/4 cup blanched almonds
• 2 tbsp raisins
• 1 small, torn corn tortilla
• 1/2 disk (approx. 1.3 oz), c Mexican chocolate (disk)
• 1/2 tsp, ground cumin
• 1/4 tsp, ground cinnamon
• 1/8 tsp, ground cloves
• 1/2 tsp, dried Mexican oregano
• 2 tbsp lard or vegetable oil
• 4-5 cups (from cooking chick chicken broth
• 1 tbsp, toasted sesame seeds
• 2 tbsp, fresh, chopped cilantro
• as needed warm tortillas or rice

How to make Pollo en Mole Poblano Tradicional

1. Begin by cooking the chicken: Place the chicken thighs in a large pot with 1/2 quartered onion, 2 whole garlic cloves, 1 bay leaf, and 1 tsp salt. Cover with water by about 1 inch (approximately 8-10 cups). Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the chicken is tender and cooked through to an internal temperature of 165°F.
2. While the chicken simmers, prepare the chiles for the mole sauce. Remove the stems from the 3 ancho, 2 mulato, and 2 pasilla chiles, then slice them open and discard the seeds and veins. In a dry skillet over medium heat, toast the chiles for 1-2 minutes per side, pressing down gently, until aromatic and slightly pliable. Be careful not to burn them, as this will make the mole bitter.
3. Transfer the toasted chiles to a heatproof bowl and cover them with hot water. Let them rehydrate for 20-30 minutes, until softened.
4. In the same dry skillet, toast 1/4 cup pepitas, 2 tbsp sesame seeds, and 1/4 cup blanched almonds over medium-low heat for 3-5 minutes, stirring constantly, until golden and fragrant. Remove and set aside. Then, lightly toast 1 small torn corn tortilla for 1-2 minutes until crisp.
5. Meanwhile, roast 2 roma tomatoes, 1/2 chopped onion, and 3 peeled garlic cloves. You can do this on a baking sheet under a broiler for 5-7 minutes, turning once, until slightly charred, or in a pan with a drizzle of oil until softened and browned.
6. Drain the rehydrated chiles, reserving about 1 cup of the soaking liquid. In a blender, combine the drained chiles, roasted tomatoes, onion, garlic, toasted pepitas, sesame seeds, almonds, raisins, corn tortilla, 1/2 tsp ground cumin, 1/4 tsp ground cinnamon, 1/8 tsp ground cloves, and 1/2 tsp dried Mexican oregano. Add 1 cup of the reserved chile soaking liquid and blend until very smooth. If needed, add more chile soaking liquid or chicken broth (from the simmering chicken) a little at a time to achieve a thick, pourable consistency.
7. Once the chicken is cooked, carefully remove it from the broth and set aside to cool slightly. Strain the chicken broth through a fine-mesh sieve into a clean bowl, discarding the solids. You will need 4-5 cups of this broth for the mole.
8. In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp lard or vegetable oil over medium heat until shimmering. Carefully pour the blended mole mixture into the hot oil. Be prepared for it to splatter. Stir constantly with a wooden spoon for 15-20 minutes, allowing the sauce to darken and thicken. This crucial step deepens the flavor of the mole and removes any raw taste.
9. Gradually whisk in 4-5 cups of the reserved chicken broth, a cup at a time, until the sauce reaches a desired consistency (it should be thick enough to coat the back of a spoon). Bring to a gentle simmer, then add 1/2 chopped disk of Mexican chocolate. Stir until the chocolate is fully melted and incorporated, which will give the mole its characteristic richness and subtle sweetness. Season with salt to taste.
10. Add the cooled chicken thighs to the simmering mole sauce. Reduce the heat to low, cover, and continue to simmer for at least 20-30 minutes, allowing the flavors to meld and the chicken to warm through in the sauce.
11. To serve, carefully place a chicken thigh on a plate and generously spoon the rich mole sauce over it. Garnish with 1 tbsp toasted sesame seeds and 2 tbsp fresh chopped cilantro. Serve immediately with warm tortillas or Mexican rice on the side for soaking up the delicious sauce.

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