Authentic Puebla Mole Poblano

By , Test Kitchen Director · 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 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.

Prep: 30 min Cook: 45 min Serves 4 Mexican cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

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.

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.

What others are saying

Related recipes