True Mexican Mole Poblano

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich, smoky mole sauce with chili, chocolate, and nuts, served with chicken or tortillas. This mexican ready in about 100 minutes pairs chocolate (70% cacao), chili peppers (ancho or guajillo), tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 4.3 (12 ratings) Prep: 40 min Cook: 60 min Serves 4 Mexican cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Place chili peppers on a baking sheet and roast for 15 minutes until blistered. Transfer to a bowl and cover with hot water for 10 minutes to soften.
  2. Step 2: In a saucepan, heat 1 tbsp oil. Add onions and garlic; sauté for 3 minutes. Stir in tomatoes, chili powder, and cumin. Cook for 5 minutes.
  3. Step 3: Add roasted peppers, nuts, chocolate, coconut milk, cinnamon, and 1/4 cup water. Simmer for 30 minutes until sauce thickens.
  4. Step 4: Cook chicken in the sauce for 15-20 minutes until cooked through. Serve with warm tortillas.

Frequently asked questions

How long does True Mexican Mole Poblano take to make?

Total time is about 100 minutes (40 min prep + 60 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 True Mexican 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 chocolate (70% cacao) from drying out.

Can I substitute ingredients in True Mexican 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 True Mexican 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 True Mexican 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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