Chicken Mole with Four Chiles

Chicken Mole with Four Chiles

Ty 5

"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!"


3 h servings 536 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 536 kcal
  • 27%
  • Fat:
  • 31.4 g
  • 48%
  • Carbs:
  • 36.1g
  • 12%
  • Protein:
  • 31.7 g
  • 63%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 174 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

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  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. 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. 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. 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. 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. 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. 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. 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.
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  1. 15 Ratings


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...

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...

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 & le...

I made the recipes as stated it had a very strange bitter flavor. It was worth a shot but will not make again...sorry!

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 ..

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 a...

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 du...

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!

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...