Abuelita’s recipe takes two-dozen ingredients (and all day in the kitchen). Ours takes an hour or so and wins abuelita’s approval.
Ingredients:
1/4 to 1/2 white onion, chopped
1/4 cup unsalted peanuts or 1/8 cup peanut butter
1/8 cup raisins
1/2 cup Mole Poblano
10 oz. diced tomatoes
16 oz. chicken stock
1 whole chicken, cut into pieces
1 tablespoon olive oil or bacon drippings
salt to taste
Directions:
Preheat oven to 325. Brown chicken in oil or fat, about 10 minutes per side. Set aside.
Use oil to sauté onion until soft. Add mole mix, nuts and raisins and stir constantly for about a minute, careful not to burn the spices. Blend the mixture in a food processor or blender, along with tomatoes and stock.
Pour the mole into a Dutch oven or covered baking dish and nestle the chicken in the sauce. Bake at 325 for about 40 mins. Allow it to rest for about 30 mins. Salt to taste. Slice the chicken and serve with warm mole on top.
Variation: For a darker, more chocolatey mole, melt in 1 or 2 oz. finely chopped unsweetened chocolate or Mexican chocolate.
We’ve made this several times and think it’s a terrific mix, not too spicy either. We melt 1 oz 100% chocolate into it prior to blending the mole sauce, perfect!
@Herb – The ingredients in our Mole Poblano spice blend are: Ancho chile, Guajillo chile, sugar, Pasilla chile, smoked paprika, cocoa powder, sesame seeds, sea salt, anise seed, masa harina (corn flour), cinnamon, allspice, garlic, black pepper and cloves.
@Nina – The Mole Poblano is one of our spice blends. :)
What are the ingredients in the mole mix. My girlfriend has an allergy and I need to be careful not to cook with ingredients which trigger it.
I’m excited to try this, but the recipe doesn’t include any spices. Is something missing?
NUMola ! Want to try it—esp. with the white onion in the recipe instead of the purple onion in the photo…and like the nut butter variants suggested..
Hi Sharon,
Sorry I missed this comment! I haven’t tried almond butter, but I think it would work really well! There are other varieties of Mexican mole recipes that use almonds rather than peanuts.
Can I substitute almond butter for the peanut butter in the mole poblano recipe?
Hi Natasha,
Thanks for the comment! Yes, you absolutely can use the Mole Poblano as a dry rub on meat. I would salt your meat or poultry first, then add about 1-2 tbsp per pound of meat as a dry rub on all sides. It’s particularly great on chicken, pork or fish. You could then serve it up with grains and a salad, or make into tacos — whatever you like.
My husband doesn’t like “wet” meat, he prefers it roasted and dry. Is there a way I can use your delicious mole spice as a rub or something and make “dry” chicken (or other meats)? Thanks!
Comments will be approved before showing up.
Michael O
May 09, 2022
I love this spice blend. So easy. Had a bunch of chicken this week, so used boneless pork country style ribs. Slow roasted for an hour and added to mole along with sliced poblano peppers and yellow bell pepper. Cranked up the heat a bit with Aleppo pepper flakes. And 2 oz of unsweetened chocolate. 90 minutes at 275 covered and then 30 uncovered at 350. Finished with blood orange juice, then tortillas, queso Fresca, cilantro, pickled onions and pickled jalapeños to serve. And the Warriors won by 30. I’ll credit my Pork Mole Negro 😂