Classic Mexican Mole Poblano with Chicken

Heat a dry skillet over medium heat. Toast the mulato, ancho, and pasilla chiles for 2–3 minutes, turning frequently, until fragrant but not burnt. Remove from heat, discard stems and seeds, and set aside.

In the same skillet, toast the almonds and sesame seeds, stirring constantly, until lightly golden and aromatic. Transfer to a bowl and reserve.

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until soft and translucent.

Add the minced garlic and cook for 1 minute, stirring constantly, just until fragrant.

Stir in the roasted tomatoes, toasted chiles, almonds, sesame seeds, cinnamon, and cloves. Mix well so all ingredients are coated in the aromatic base.

Pour in the chicken broth and bring the mixture to a gentle simmer. Cook for about 20 minutes, allowing the flavors to meld and deepen.

Carefully transfer the mixture to a blender and blend until completely smooth, working in batches if necessary.

Return the smooth mole sauce to the pot and add the shredded chicken. Simmer gently for 10 minutes so the chicken absorbs the sauce.

Stir in the dark chocolate until fully melted and incorporated. Season with salt to taste.

Serve hot, traditionally accompanied by rice or warm tortillas.