Skip to content
eatmundo

Mexico · Food

Mole Poblano de Pollo

90 min
580 kcal
4 servings

By eatmundo · August 3, 2026

Mole Poblano de Pollo🇲🇽AI-generated image

Same ingredients, elsewhere in the world

4 matches

Dishes from other countries' kitchens, made from the same core ingredients as Mole Poblano de Pollo. The percentage is the share of ingredients the two recipes have in common.

Same technique: Stew404 recipes from 26 countriesSee all 4 matches

A rich, complex masterpiece of Mexican cuisine featuring tender chicken bathed in a dark, velvety sauce of chiles, spices, and a hint of chocolate. It is a quintessential celebratory dish that balances heat, sweetness, and deep savory notes.

According to eatmundo's ingredient comparison, the closest dish to Mole Poblano de Pollo from another cuisine is Chicken Tinola (Philippines): the two share 50% of their ingredients.

Ingredients

tick what you already have - the rest goes on your shopping list
Adapt this recipe:
4 servings

How to Make It

  • 1

    Place the 1.2kg chicken in a large stockpot, cover with water, add a pinch of salt, and simmer over medium heat for 45 minutes until cooked through.

  • 2

    Remove the chicken from the liquid, let it cool slightly, then shred it into large pieces, discarding the bones and skin.

  • 3

    In a wide skillet or Dutch oven, heat the 2 tbsp of lard over medium heat until it shimmers, ensuring it coats the bottom completely.

  • 4

    Add the finely diced onions and sauté for 5 to 7 minutes until they are translucent and just beginning to turn golden.

  • 5

    Stir in the 3 minced garlic cloves, cooking for 30 seconds until fragrant; do not let the garlic brown or it will turn bitter.

  • 6

    Add the 250g of mole paste and slowly whisk in the 500ml of chicken broth, stirring constantly to ensure a smooth, uniform consistency.

  • 7

    Simmer the sauce on low heat for 15 minutes, allowing the flavors to meld into a thick, glossy, and deeply aromatic sauce.

  • 8

    Gently fold the shredded chicken into the mole sauce, heating through for 5 minutes, ensuring every piece is thoroughly coated before serving.

Frequently Asked Questions

What is Mole Poblano de Pollo?

Mole Poblano de Pollo is a Mexican dish consisting of chicken simmered in a complex, thick sauce made from mole poblano paste, broth, and aromatics. It is a staple of celebratory meals and regional festivities.

Can I use store-bought mole paste?

Yes, high-quality artisanal mole pastes are perfectly acceptable for home cooks and save significant time.

Is chocolate always used?

Yes, traditionally - but in this recipe it comes from the mole poblano paste, which already contains chiles, spices, nuts and a little chocolate, so no separate chocolate or cacao is added. Its sweetness rounds out the bitterness of the roasted chiles.

What should I serve this with?

Mole Poblano is best accompanied by warm corn tortillas and a side of Mexican red rice.

How do I avoid a gritty sauce?

Whisk the paste vigorously with the broth and strain the final sauce through a fine-mesh sieve if needed for extra velvetiness.

Keep exploring