Dinner · 90 min · mexican

Mole Poblano

This is the kind of Mexican dinner you’ll make on repeat — chicken thighs and mulato chiles, 90 minutes, big payoff. At 620 calories and 38g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 2.5 lb Chicken thighs
• 4 Mulato chiles
• 4 Ancho chiles
• 2 Pasilla chiles
• 2 Tomatoes
• 1 White onion
• 4 cloves Garlic
• 1 Plantain
• 2 oz Dark chocolate
• 1/3 cup Peanuts
• 1/4 cup Almonds
• 2 tbsp Sesame seeds
• 4 cups Chicken broth
• 3 tbsp Lard or oil

Steps

1. Stem and seed the dried chiles, then toast them in a dry skillet 30 seconds per side until fragrant and pliable. Scorched chile turns the whole mole bitter, so keep them moving.
2. Soak the toasted chiles in hot water 20 minutes until soft, then blend with the tomatoes, onion, garlic, and a cup of the soaking liquid until completely smooth.
3. Fry the plantain slices, peanuts, and almonds in the lard until golden, then blend them with the chocolate and 2 cups of broth into a second smooth puree.
4. Fry the chile puree in the lard over medium heat 10 minutes, stirring — it will darken and thicken. This frying step cooks out the raw chile edge.
5. Stir in the nut puree and the remaining broth. Simmer 25 minutes, stirring often, until the mole coats a spoon thickly. Season with salt and a pinch of sugar.
6. Poach or roast the chicken separately, then simmer it in the mole 15 minutes. Serve with rice and warm tortillas, sesame seeds scattered over.

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