Mole Poblano

6 steps. Take it one step at a time.

1. 01

   Toast the Mulato, Ancho, and Pasilla chilies

   Toast the Mulato, Ancho, and Pasilla chilies in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them.

   2 min
2. 02

   Place the toasted chilies

   Place the toasted chilies in a bowl of hot water and soak for about 20 minutes until softened.

   20 min
3. 03

   Toast the almonds, sesame seeds, and cinnamon stick

   In the same skillet, toast the almonds, sesame seeds, and cinnamon stick until lightly golden.

   5 min
4. 04

   Sauté the onion and garlic

   Sauté the onion and garlic until translucent. Combine these with the soaked chilies, toasted nuts/seeds, and a cup of broth in a blender. Process until a smooth paste forms.

5. 05

   Pour the paste into a large pot

   Pour the paste into a large pot and cook over medium heat, stirring constantly for 5 minutes. Slowly add the remaining chicken broth and the chopped Mexican chocolate.

   5 min
6. 06

   Add the chicken pieces

   Add the chicken pieces to the sauce. Reduce heat to low, cover, and simmer for 45-60 minutes until the chicken is tender and the sauce has thickened.

   45 min