Mole Poblano

Ingredients

• 4 bone-in, skin-on chicken thighs
• 3 dried mulato chiles, stems and seeds removed
• 3 dried ancho chiles, stems and seeds removed
• 2 dried pasilla chiles, stems and seeds removed
• 1 chipotle chile in adobo sauce
• 3 tablespoons vegetable oil, divided
• 1 medium white onion, roughly chopped
• 4 cloves garlic, peeled
• 1 roma tomato, halved
• 2 tablespoons sesame seeds, toasted
• 2 tablespoons raw pumpkin seeds (pepitas)
• 1/4 cup raisins
• 1 corn tortilla, torn into pieces
• 1 slice white sandwich bread, torn
• 1 teaspoon cumin seeds
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 2 oz Mexican chocolate (such as Abuelita), roughly chopped
• 2 cups low-sodium chicken broth, plus more as needed
• 1 teaspoon salt, plus more to taste
• 1 teaspoon sugar
• Sesame seeds and fresh cilantro, for garnish

Steps

1. 1

   Toast the dried chiles in a dry skillet over medium heat for 30 seconds per side until fragrant but not scorched, then transfer to a bowl, cover with boiling water, and soak for 20 minutes until softened; drain and reserve.

2. 2

   In the same skillet, heat half the oil over medium-high heat and brown the chicken thighs on both sides until deep golden, about 4 minutes per side; transfer to a plate and set aside.

3. 3

   In the same pan with remaining oil, sauté the onion and garlic until softened and lightly charred, about 5 minutes; add the tomato halves cut-side down and cook another 3 minutes, then transfer everything to a blender along with the soaked chiles, chipotle, sesame seeds, pepitas, raisins, tortilla pieces, bread, cumin, pepper, cinnamon, and cloves; add broth and blend until completely smooth.

4. 4

   Strain the blended sauce through a fine mesh strainer back into the skillet over medium heat; cook the sauce, stirring frequently, for 8–10 minutes until it darkens and thickens slightly.

5. 5

   Add the chocolate, salt, and sugar to the sauce, stirring until the chocolate is fully melted; nestle the browned chicken thighs into the sauce, partially cover, and simmer on low heat for 30 minutes until the chicken is cooked through and the sauce coats a spoon.

6. 6

   Taste and adjust salt; serve the chicken topped generously with sauce, garnished with sesame seeds and cilantro alongside warm rice or tortillas.