Mole Poblano
A real mole poblano can run to thirty ingredients and most of a Sunday, and nobody is pretending otherwise. This is a fast weeknight mole built on toasted chilli paste, chocolate and nuts, with the depth turned up as far as twenty minutes allows.
- Total time
- 19 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Toast the ancho chillies in a dry pan over medium heat for 40 seconds a side until fragrant but not smoking, then cover with 150ml boiling water and soak for 5 minutes.
Meanwhile brown the chicken in the oil over medium-high heat for 4 minutes, turning, then set it aside on a plate.
Blend the softened chillies with their soaking water, the tomatoes, peanut butter, cinnamon and cumin until completely smooth.
Pour the paste into the hot pan and fry it for 3 minutes, stirring constantly, until it darkens and thickens — this step is what stops the sauce tasting raw.
Add the stock and the chicken, simmer for 6 minutes, then stir in the chocolate off the heat until it melts.
Check the chicken is cooked through to 75C / 165F at the thickest point, season, and serve scattered with sesame seeds.
Read all that and thought “absolutely not”?
Completely fair. Mole Poblano is sitting in the Mexican kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Mexican kitchen
Lime, chilli and char, wrapped in something warm.