Recipe By Ty
Published Jun 23rd
Chicken Mole with Four Chiles
Prep 40m Cook 2h 20m Additional - Ready In 3h
Servings 8 servings Calories 536.2

An authentic Mexican dish – chicken slow cooked in a delectable sauce of chiles with a rich, never overpowering, chocolate background. Wonderful served with warm corn tortillas, rice and beans. Plan to have quite a mess to clean up afterward!

Recipe Ingredients

  • 4 dried mulato chiles
  • 4 dried ancho chiles
  • 4 dried guajillo chiles
  • 4 dried pasilla chilies
  • 2 teaspoons lard, or more as needed
  • 1 large onion, peeled and chopped
  • 4 cloves garlic, chopped
  • 1 (7 inch) flour tortilla
  • 2 (5 inch) corn tortillas
  • 1 plantain, peeled and chopped
  • ½ cup almonds
  • ½ cup peanuts
  • ⅓ cup sesame seeds
  • 1 (14 ounce) can whole peeled tomatoes
  • 1 tablet of Mexican chocolate, such as Abuelita or Ibarra
  • 1 whole chicken

Cooking Directions

  1. 1 Remove the stems, veins and seeds from the chiles (you might want to wear gloves when you do this). Heat the lard in a heavy skillet over medium heat. Add the chiles, and cook and stir until the chiles are fragrant, about 1 minute, being careful not to burn them. Remove the chiles and place them in a large bowl.
  2. 2 Stir in the onion and garlic, and cook until the onion is soft and translucent, about 5 minutes. Remove and add to the bowl with the chiles.
  3. 3 Break the flour and corn tortillas into pieces, and add them to the skillet. Toast on both sides, turning often, until golden brown, about 3 minutes. Remove; add to the bowl.
  4. 4 If needed, melt a small amount of additional lard in the skillet. Add the plantain pieces to the skillet, and cook and stir until lightly browned, about 5 minutes. Remove plantain; add to the bowl.
  5. 5 Stir the almonds and peanuts into the skillet, and cook and stir until fragrant, about 1 minute. Sprinkle in the sesame seeds and continue cooking until sesame seeds are lightly browned, 15-30 seconds. Remove; add to the bowl.
  6. 6 Warm the tomatoes over medium heat in the skillet until heated through, about 5 minutes. Remove from heat. Break the chocolate into chunks and stir into the tomatoes until melted. Pour the chocolate and tomato mixture into the bowl with the chile mixture; stir to combine.
  7. 7 Working in small batches, puree the mixture in a blender until smooth, adding a small amount of water if needed to make a smooth sauce.
  8. 8 Place the chicken into a large Dutch oven; pour the sauce over the chicken. Cover and simmer over medium low heat until the chicken falls off the bone, 2-3 hours.

Nutrition Facts

  • Calories 536.2
  • Carbohydrate 36.1 g
  • Cholesterol 70.1 mg
  • Fat 31.4 g
  • Fiber 7.3 g
  • Protein 31.7 g
  • Saturated Fat 7.2 g
  • Sodium 174.5 mg
  • Sugar 13.5 g


  1. i love this recipe. it is the closest i've seen to real traditional mole the author is right there are many variations for example i used pumkin seeds instead of the almonds and add cloves and peppercorns when pureing the ingredients. it is also a good idea to brown the chicken before adding the sauce.
  2. My husband and father in law love chicken mole so of course I logged onto allrecipes to find me a recipe. This was very very good! A couple of things to note 1) I cooked the chicken in a dutch oven (filled with water) and used the broth from the chicken to thin the mole - Read more ...
  3. This is fantastic. I added about 2 Tbsp sugar and a dash of cinnamon though and it turned out to be very delicious. Thank you!
  4. This is a great recipe a little sweet and spicy at the same time! The only change I made was I added two extra tortillas also I used the chicken broth left after boiling my chicken thighs & legs instead of water. I will be making this again. I served it with rice and onions - Read more ...
  5. I just made this for a Day of the Dead celebration and it was a HUGE hit!!! The taste is subtle and so good. The biggest comment was that it was not overpowered by chocolate as some moles are. I personally love alot of chocolate in my mole but this was a delicious varition!!
  6. I made the recipes as stated it had a very strange bitter flavor. It was worth a shot but will not make again...sorry!
  7. I made this Mole for my boyfriends surprise birthday party. It was a hit everyone LOVED it. I think Im in good with my "in-laws"....Thanks..
  8. Strange to rate my own recipe, but I just wanted to add that many different things can be added to make this recipe your own. Chipotles, mexican oregano, cumin, pumpkin seeds and raisins are all great additions and generally every cook has their own version, my recipe is just a starting point to create your - Read more ...
  9. Ty your mole with four chiles is great! Not too many girls like to cook wholesome-more-than-three-ingredients recipes like this one. I am all about cooking authentic Mexican food from scratch and I am also proud of making my own corn and flour tortillas!