Slow-Simmered Mole Poblano with Chicken
A rich, complex Mexican sauce of roasted chilies, toasted spices, and dark chocolate, slow-simmered to create a velvety sauce for chicken. This mexican-inspired mexican ready in about 100 minutes pairs stemmed and seeded Dried ancho chilies, teaspoon Dried oregano, tablespoon Sesame seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 4, stemmed and seeded Dried ancho chilies
- 1 teaspoon Dried oregano
- 1 tablespoon Sesame seeds
- 1/4 cup Almonds
- 2 tablespoons Raisins
- 1 ounce, chopped Dark chocolate
- 3, husked and chopped Tomatillos
- 1/2 cup, chopped Onion
- 2 cloves Garlic
- 1/4 teaspoon Cinnamon
- 2 Cloves
- 2 cups Chicken stock
- 1 pound, cubed Chicken
- 4 Tortillas
Instructions
- Step 1: Toast 4 dried ancho chilies in a dry skillet over medium heat for 30 seconds per side until fragrant. Simmer in hot water for 15 minutes, then drain and blend with 1/4 cup water until smooth.
- Step 2: Toast 1 tablespoon sesame seeds, 1/4 cup almonds, and 2 tablespoons raisins in a dry skillet until golden, then blend with 1 teaspoon dried oregano, 1 ounce chopped dark chocolate, 3 chopped tomatillos, 1/2 cup chopped onion, 2 garlic cloves, 1/4 teaspoon cinnamon, and 2 cloves until smooth.
- Step 3: Combine blended chili mixture with 2 cups chicken stock in a pot, bring to a simmer, and cook for 30 minutes. Add 1 pound cubed chicken and simmer for 20 minutes until cooked through.
- Step 4: Serve over warm tortillas with additional chicken and sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Mole Poblano with Chicken take to make?
Total time is about 100 minutes (30 min prep + 70 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 Slow-Simmered Mole Poblano with Chicken?
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 teaspoon dried oregano from drying out.
Can I substitute ingredients in Slow-Simmered Mole Poblano with Chicken?
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 Slow-Simmered Mole Poblano with Chicken 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 Slow-Simmered Mole Poblano with Chicken?
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
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
