Chicken mole poblano

Chicken mole poblano

I have always had a problem with mole poblano, chilli and chocolate sauce, since I first tasted it in Mexico about 15 years ago and find it is often too sweet for my taste. Yet, I’m not unfamiliar with using chocolate in cooking, and a little in a rich red wine sauce works wonders. What I do like about mole poblano is the mixture of two dried chillies, mulato and pasilla, which gives the sauce a dark roasted fruitiness with just a hint of heat.


To serve (optional)

  • handful lettuce leaves
  • 4 corn tortillas, warmed