Chicken Mole

Chicken Mole

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  • 1 chicken 3 to 4 pounds, cut into 6 pieces
  • 5 black peppercorns
  • Kosher salt
  • 1/2 cup sesame seeds
  • 5 whole cloves
  • 1 cinnamon stick
  • 1/2 teaspoon anise seeds
  • 1/4 teaspoon coriander seeds
  • 6 dried guajillo chile peppers
  • 4 dried ancho chile peppers
  • 6 tablespoons canola oil
  • 1/4 cup raisins
  • 1/4 cup whole blanched almonds
  • 1/4 cup hulled pumpkin seeds
  • 2 6- inch corn tortillas torn into pieces
  • 1 2.7- ounce disk Mexican chocolate broken into pieces
  • Pinch of sugar


  • Put the chicken and peppercorns in a large pot, cover with water and season with salt.
  • Bring to a gentle simmer over low heat and cook until tender, about 40 minutes.
  • Transfer the chicken to a large plate and set the cooking liquid aside.
  • Toast the sesame seeds in a dry skillet over medium heat, tossing, until golden, about 5 minutes.
  • Set aside 2 tablespoons for garnish and transfer the rest to a blender.
  • In the same skillet, toast the cloves, cinnamon stick, and anise and coriander seeds until fragrant, about 3 minutes.
  • Add to the blender.
  • Remove the stems and seeds from the dried chile peppers.
  • Heat 4 tablespoons canola oil in the same skillet over medium heat.
  • Add the chiles and fry until lightly toasted, about 2 minutes.
  • Transfer to a bowl, cover with hot water and set aside to soak until pliable, about 30 minutes.
  • Meanwhile, add the raisins, almonds, pumpkin seeds and tortilla pieces to the oil in the skillet and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes.
  • Add to the blender along with the oil from the skillet.
  • Add the softened chiles and puree, pouring in 2 to 3 cups of the soaking liquid to make a thick, smooth sauce.
  • Heat the remaining 2 tablespoons oil in a large pot over medium-high heat.
  • Add the chile sauce and fry, stirring, until thickened, 5 to 6 minutes.
  • Add 4 cups of the reserved chicken cooking liquid and simmer until the sauce starts to thicken, about 20 minutes.
  • Add the chocolate and simmer, stirring frequently, until the chocolate melts and the sauce reduces, about 20 more minutes.
  • Add the sugar and season with salt.
  • Add the chicken pieces to the sauce and warm through over low heat.
  • Garnish with the reserved sesame seeds.
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