Chicken mole poblano

Chicken mole poblano

M is for Mexican
45 mins
Cooking time
120 mins


Quantity Ingredient
4 mulato chillies
3 ancho chillies
3 pasilla chillies
50g raisins
50g almonds
50g pumpkin seeds
1kg skinless, boneless chicken thighs
40g sesame seeds
4 cloves
1 teaspoon cumin seeds
1 teaspoon anise seeds
1 teaspoon peppercorns
1 cinnamon stick
2 tortillas
2 tablespoons olive oil
1 large onion, roughly chopped
4 garlic cloves, minced
4 tomatillos, roughly chopped
40g dark chocolate, roughly chopped
sea salt
cooked rice, to serve


  1. Dry toast the chillies in a frying pan for 2–3 minutes on each side until aromatic. Remove to a chopping board, deseed and set the seeds aside. Place the chillies along with the raisins in a bowl, cover with just-boiled water and leave to steep for 20 minutes.
  2. Tip the almonds and pumpkin seeds into the same pan and toast on a low heat for 5–8 minutes, shaking the pan occasionally so they toast evenly. The pumpkin seeds will pop, so keep a lid nearby. Shake onto a plate to cool. Reserve a handful to serve, then blitz the rest in a food processor until very fine. Set aside.
  3. Meanwhile, bring 1.5 litres water to the boil in a large pan, with a large pinch of salt, and add the chicken. Reduce the heat to a low simmer, and cook for 20 minutes. Drain the chicken and reserve the stock.
  4. Drain the chillies and raisins. Tip the raisins into a hot frying pan and toast for 5 minutes, until they puff up. Set aside. Toast the sesame seeds, cloves, cumin seeds, anise seeds, peppercorns, cinnamon stick and reserved chilli seeds for 3–4 minutes until aromatic. Remove, allow to cool down, then pound using a mortar and pestle or coffee grinder. Toast the tortilla for 2–3 minutes per side, then set aside.
  5. Heat the olive oil in a pan and soften the onion and garlic together with a pinch of sea salt for 10 minutes. Add the tomatillos and cook for a further 5 minutes. Tip into the food processor, with the drained chillies and puffed raisins, and blitz until smooth.
  6. Add the ground nuts and seeds, spices, tortilla and 700ml chicken stock to the chillies and raisins and blitz until smooth. Pour this mixture into the pan and bring to a simmer. Return the chicken to the pan and simmer for 1 hour. Stir in the chocolate after 30 minutes and season to taste with sea salt. Add a little more stock if the sauce looks too thick. Serve the mole with freshly cooked rice and a few reserved pumpkin seeds.
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