Oaxacan-Style Mole Poblano
A smoky, chocolate-laced sauce made with roasted chilies, sesame seeds, and spices, served with tender chicken. This mexican-inspired mexican ready in about 80 minutes pairs unsweetened chocolate, stemmed and seeded ancho chilies, sesame seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, 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
- 1/4 cup, unsweetened chocolate
- 6, stemmed and seeded ancho chilies
- 2 tbsp sesame seeds
- 1/2, diced onion
- 3 cloves, minced garlic
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 2 cups chicken broth
- 1.5 lbs, bone-in chicken
- 2 tbsp olive oil
- 1 tsp salt
Instructions
- Step 1: Preheat oven to 350°F (175°C). Place 6 ancho chilies on a baking sheet and roast for 10 minutes until blistered.
- Step 2: In a blender, combine 1/4 cup unsweetened chocolate, 2 tbsp sesame seeds, 1/2 diced onion, 3 minced garlic cloves, 1/2 tsp cinnamon, and 1/2 tsp cumin. Blend until smooth.
- Step 3: Heat 2 tbsp olive oil in a large pot over medium heat. Add the blended mixture and cook for 5 minutes, stirring constantly. Pour in 2 cups chicken broth and 1 tsp salt. Simmer for 20 minutes until thickened.
- Step 4: Meanwhile, season 1.5 lbs chicken with salt and roast in the oven for 30 minutes until golden. Serve the chicken with the mole sauce drizzled over it.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Oaxacan-Style Mole Poblano take to make?
Total time is about 80 minutes (30 min prep + 50 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 Oaxacan-Style 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 unsweetened chocolate from drying out.
Can I substitute ingredients in Oaxacan-Style 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 Oaxacan-Style Mole Poblano for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Oaxacan-Style 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
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
