Authentically Prepared Oaxacan Mole Poblano
A complex, slow-simmered mole from Oaxaca using handmade masa and toasted chiles, featuring tender chicken bathed in a rich, nutty sauce with just enough heat. This mexican-inspired mediterranean ready in about 80 minutes pairs bone-in, skin-on chicken thighs, seeded and stemmed ancho chiles, husked and rinsed tomatillos 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.
Ingredients
- 1 lb, bone-in, skin-on chicken thighs
- 4, seeded and stemmed ancho chiles
- 6, husked and rinsed tomatillos
- 1 tbsp sesame seeds
- 1 tsp sesame oil
- 2 cups chicken stock
- 1 tsp sesame oil
Instructions
- Step 1: Toast 4 seeded ancho chiles on a dry skillet over medium heat for 2 minutes per side until fragrant, then soak in hot water for 20 minutes to soften.
- Step 2: Simmer 1 lb bone-in chicken thighs in a pot with 2 cups chicken stock for 25 minutes until cooked through, then remove and set aside.
- Step 3: Blend soaked chiles, 6 husked tomatillos, 1 tbsp sesame seeds, and 1 tsp sesame oil in a blender until completely smooth, adding 1/4 cup soaking liquid to help blend.
- Step 4: Return the blended sauce to the pot, add the chicken with its juices, and simmer on low heat for 15 minutes until the sauce thickens slightly and coats the back of a spoon.
- Step 5: Remove chicken, slice, and return to the pot with sauce. Simmer for 5 more minutes to meld flavors, then serve over steamed white rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Authentically Prepared Oaxacan Mole Poblano take to make?
Total time is about 80 minutes (25 min prep + 55 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 Authentically Prepared Oaxacan 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 husked and rinsed tomatillos from drying out.
Can I substitute ingredients in Authentically Prepared Oaxacan 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 Authentically Prepared Oaxacan 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 Authentically Prepared Oaxacan Mole Poblano?
Mexican mediterranean 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
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
