Authentic Puebla Mole Poblano

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A complex, chocolate-infused sauce from Mexico's Puebla region, made with toasted chiles, nuts, and seeds, served over tender chicken for an authentic taste of history. This mexican-inspired mexican ready in about 75 minutes pairs large tomatillos, large white onion, serrano peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.6 (8 ratings) Prep: 30 min Cook: 45 min Serves 4 Mexican cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Roast 4 tomatillos, 1 chopped onion, 2 serrano peppers on a dry skillet over medium heat for 5-7 minutes until charred in spots, then transfer to a blender.
  2. Step 2: Soak 1/2 cup mulato chiles and 1/2 cup ancho chiles in hot water for 15 minutes, drain, and add to the blender with the roasted vegetables.
  3. Step 3: Add 1/4 cup sesame seeds, 1/4 cup almonds, 1/4 cup raisins, and 1/4 cup slivered almonds to the blender, and blend until smooth, adding 1/2 cup water if needed.
  4. Step 4: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 lb chicken thighs (cut into 1-inch pieces) and cook until golden brown on all sides, about 5 minutes. Remove and set aside.
  5. Step 5: Pour the blended mole sauce into the pot and bring to a gentle simmer. Add 1/2 cup chopped unsweetened chocolate and stir until melted and incorporated. Return the chicken to the pot and simmer for 20-25 minutes until chicken is tender and sauce has thickened. Season with salt to taste.
  6. Step 6: Serve hot over steamed rice, garnished with 1/4 cup sesame seeds.

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Frequently asked questions

How long does Authentic Puebla Mole Poblano take to make?

Total time is about 75 minutes (30 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Authentic Puebla Mole Poblano?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large tomatillos from drying out.

Can I substitute ingredients in Authentic Puebla Mole Poblano?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Authentic Puebla Mole Poblano for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Authentic Puebla Mole Poblano?

Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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