🇲🇽 Mexico · Food
Mole Poblano de Pollo
By eatmundo · August 3, 2026
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.
Ingredients
check them off as you prepareHow 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
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, dark chocolate or cacao is a traditional component that helps round 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.
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