Puebla-Style Mole Poblano

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A complex, velvety sauce made from toasted chiles, chocolate, and spices, served over tender chicken to honor the culinary heritage of Puebla. This mexican-inspired mexican ready in about 120 minutes pairs bone-in, skin-on chicken thighs, tablespoons vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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.

★ 3.9 (14 ratings) Prep: 30 min Cook: 90 min Serves 4 Mexican cuisine 500 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 4 bone-in, skin-on chicken thighs dry, season with salt, and sear in 2 tablespoons vegetable oil in a Dutch oven over medium-high heat for 5 minutes per side until golden brown.
  2. Step 2: Remove chicken and set aside. Add 1 chopped onion and 2 minced garlic cloves to the Dutch oven, cooking for 4 minutes until softened.
  3. Step 3: Toast 1/2 cup almonds and 1/4 cup sesame seeds in the Dutch oven for 3 minutes until golden, then transfer to a blender.
  4. Step 4: Remove stems and seeds from 2 ancho chiles and 2 pasilla chiles, then toast in the Dutch oven for 1 minute per side until fragrant. Add to the blender with the toasted nuts and seeds.
  5. Step 5: Add 1/2 cup unsweetened chocolate, 1/2 cup chicken stock, 1/4 cup raisins, 1 teaspoon cinnamon, and 1/4 teaspoon ground cloves to the blender, then blend until smooth, scraping down sides as needed.
  6. Step 6: Return the blended sauce to the Dutch oven, add the seared chicken back in, and simmer covered for 45 minutes until chicken is tender.
  7. Step 7: Remove chicken, strain the sauce through a fine-mesh sieve, and return to the pot. Simmer uncovered for 15 minutes until thickened to a pourable consistency, then serve over chicken.

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Frequently asked questions

How long does Puebla-Style Mole Poblano take to make?

Total time is about 120 minutes (30 min prep + 90 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 Puebla-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 tablespoons vegetable oil from drying out.

Can I substitute ingredients in Puebla-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 Puebla-Style 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 Puebla-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.

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