DISHORA / RECIPES
Mole
Poblano
A pot of mole poblano announces itself before dinner does: toasted chiles, warm spice, and the nutty smell of sesame drifting through the…
Next: ingredients.
DISHORA / RECIPES
Ingredients • 6 servings
2 lb bone-in, skinless chicken thighs
4 cups unsalted chicken broth
3 dried ancho chiles, stemmed and seeded
2 dried mulato chiles, stemmed and seeded
2 dried pasilla chiles, stemmed and seeded
1 medium white onion, chopped
4 garlic cloves, peeled
2 medium tomatoes, chopped
1/3 cup almonds
1/4 cup sesame seeds, plus more to serve
1/3 cup raisins
2 slices firm white bread, toasted
1 1/2 oz Mexican chocolate, chopped
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/4 tsp ground black pepper
3 tbsp neutral oil, divided
Kosher salt, to taste
DISHORA / RECIPES
Equipment
Dutch oven
Blender
Food thermometer
DISHORA / RECIPES
First Step
Simmer chicken in the broth over medium-low heat until it reaches 165°F in the thickest part, about 25–30 minutes. Transfer chicken to a plate and reserve broth.
Visit the recipe for all instructions.