Authentic Mole de Pollo Recipe: Step-by-Step Guide for Perfect Flavor

Table of Contents

• Mole de Pollo Recipe
• Ingredients
• Step-by-Step Instructions
• Frequently Asked Questions
• Conclusion

Authentic Mole de Pollo Recipe

Mole de pollo is a rich, complex Mexican sauce traditionally served with chicken. This authentic recipe delivers perfect balance of sweet, spicy, and earthy flavors with step-by-step guidance for home cooks. Follow these detailed instructions to create restaurant-quality mole at home.

Ingredients

Ingredient	Quantity	Notes
Dried Ancho Chiles	3-4 pieces	Remove stems and seeds
Dried Mulato Chiles	2-3 pieces	For deeper flavor
Dried Pasilla Chiles	1-2 pieces	Adjust for heat preference
Almonds	1/4 cup	Raw, lightly toasted
Peanuts	1/4 cup	Unsalted
Sesame Seeds	1/4 cup	Raw
Cacao Powder	2 tbsp	Unsweetened
Dark Chocolate (70% cacao)	1 oz	Chopped
Cinnamon	1/2 tsp	Ground
Cloves	1/4 tsp	Ground
Cumin	1 tsp	Ground
Dried Oregano	1 tsp
Garlic	2 cloves	Minced
Onion	1 medium	Chopped
Chicken Broth	1 cup	Low-sodium
Olive Oil	2 tbsp
Water	1/2 cup
Sugar	1-2 tsp	Optional for balance
Whole Chicken	3-4 lbs	Cut into pieces
Salt	To taste

Step-by-Step Instructions

1. Toast chiles: Place dried chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant (do not burn). Remove stems and seeds. Soak in hot water for 20 minutes.
2. Toast nuts/seeds: In the same skillet, toast almonds, peanuts, and sesame seeds until golden. Set aside.
3. Blend sauce: In a blender, combine soaked chiles (with water), toasted nuts/seeds, cacao powder, cinnamon, cloves, cumin, oregano, garlic, onion, chicken broth, olive oil, and water. Blend until smooth.
4. Cook sauce: Pour mixture into a saucepan and simmer over medium heat for 20-30 minutes, stirring occasionally.
5. Add chocolate/sweetener: Stir in chopped chocolate and sugar (if using). Simmer 10 more minutes until thickened. Season with salt to taste.
6. Cook chicken: Simmer chicken pieces in water for 20-25 minutes until cooked through. Remove chicken and set aside.
7. Combine: Pour mole sauce over chicken and simmer together for 10 minutes. Serve immediately.

What is the difference between mole and mole de pollo?

Mole refers to a broad category of complex Mexican sauces containing chiles, spices, nuts, and chocolate. "Mole de pollo" specifically means "mole with chicken" - it's mole sauce served with chicken. All mole de pollo contains mole, but not all mole is served with chicken (some versions use turkey, eggs, or as a dip).

How long does mole de pollo last in the refrigerator?

Properly stored in an airtight container, mole de pollo will last 4-5 days in the refrigerator. Flavors improve after the first day. For longer storage, freeze for up to 3 months.

Can I make mole de pollo without chocolate?

Yes, but it significantly changes the flavor profile. Substitute with 1/4 cup mashed ripe plantain or extra nuts for sweetness. Note: Traditional mole relies on chocolate for depth, so the result will be less complex.

What chicken cut works best?

Thighs and drumsticks are ideal due to higher fat content. Bone-in, skin-on pieces add more flavor than boneless. If using breast meat, avoid overcooking to prevent dryness.

Why is my mole too bitter?

Add 1-2 tsp sugar or honey to balance bitterness. Ensure chiles were properly toasted (not burned) and use high-quality chocolate (70% cacao or higher). Simmering longer also mellows bitterness.

Conclusion

This authentic mole de pollo recipe delivers perfect balance of sweet, spicy, and earthy flavors. With proper ingredient selection and careful cooking, you'll create a sauce that elevates any meal. Remember: mole improves with time - let it rest 1 hour before serving for maximum flavor development. Enjoy the rich heritage of Mexican cuisine in your own kitchen!