Slow-Simmered Chicken Mole Poblano with Toasted Sesame

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A rich and complex chicken mole combining toasted sesame seeds and a blend of dried chiles for a festive Cinco de Mayo main dish. This Mexican-inspired Cinco de Mayo recipe, ready in about 90 minutes, pairs skinless chicken thighs, dried ancho chiles, dried pasilla chiles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 2 pounds skinless chicken thighs
• 3 pieces dried ancho chiles
• 2 pieces dried pasilla chiles
• 3 pieces dried guajillo chiles
• 1 medium, quartered white onion
• 4 garlic cloves
• 3 tablespoons toasted sesame seeds
• 2 tablespoons unsweetened cocoa powder
• 1 cinnamon stick
• 4 whole cloves
• 1 large, chopped tomato
• 3 cups chicken broth
• 1, toasted and torn corn tortilla
• 2 tablespoons vegetable oil
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Remove stems and seeds from 3 dried ancho, 2 pasilla, and 3 guajillo chiles. Toast them in a dry skillet over medium heat for 2 minutes until fragrant, then soak in 2 cups hot water for 20 minutes until softened.
2. Step 2: Drain chiles, then blend with 1 medium quartered white onion, 4 garlic cloves, 1 large chopped tomato, 3 tablespoons toasted sesame seeds, 2 tablespoons unsweetened cocoa powder, 1 cinnamon stick, 4 whole cloves, and 1 torn toasted corn tortilla, adding 1 cup chicken broth until smooth.
3. Step 3: Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Season 2 pounds skinless chicken thighs with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper, then brown in the oil for 3-4 minutes per side until golden.
4. Step 4: Pour the mole sauce over the chicken in the pot, add remaining 2 cups chicken broth, bring to a simmer, cover, and cook on low for 45 minutes until chicken is tender and sauce has thickened.
5. Step 5: Remove cinnamon stick and cloves, adjust seasoning with salt if needed, and serve hot with warm tortillas or rice.