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Pueblo-Style Chicken Mole

Perfect Mexican style Chicken mole. Serve with napkins. Cuisinart cuts the corners preparing and chopping."


One 4 lb. chicken fryer, cut up
1 qt. water
Salt for seasoning
3 dried ancho chili peppers, washed, cored and seeded
3 dried pasilla chili peppers, washed, cored and seeded
1 ½ cups boiling water
2 TBSP. vegetable shortening
1 medium-size yellow onion, minced
1 clove garlic, crushed
½ c. pinion nuts
1 TBSP sesame seeds
1/8 tsp cloves
1/8 tsp. cinnamon
¼ tsp. coriander
1 tsp crushed dried red chili peppers
½ c. raisins
2 tomatoes, coarsely chopped
1 (1-ounce) square unsweetened chocolate, coarsely grated
1 c. chicken broth (reserved from poaching chicken)
1 tsp light brown sugar


In a large, heavy skillet (not an iron skillet) place chicken, water and salt. Cover and simmer about 45 minutes until tender.
Remove chicken from skillet, reserving the broth. Pat chicken dry and place back in skillet.
In a small saucepan, break dried ancho and pasilla chilies into small pieces, discarding the seeds. Cover with boiling water and let stand until chicken is done.
Puree chilies and their soaking water in a Cuisinart blender at high speed.
Wipe skillet dry; add vegetable shortening and brown chicken well over medium-high heat. Drain chicken on paper towels.
Stir-fry onion and garlic in drippings 8-10 minutes, add pureed chilies, pinion nuts, sesame seeds, spices, raisins and tomatoes and stir fry about 4 minutes.
Pour skillet mixture a little at a time in a Cuisinart food processor. Blend together until smooth.
Return processed mixture to skillet; add chocolate, chicken broth, and sugar, heat while stirring until the chocolate is melted.
Return chicken to skillet, cover, set on simmer and allow chicken dish to cure for ½ hour basting occasionally. Serve with Rice, corn bread, tortilla chips and green salads.

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Nutritional Information
Per Serving

no nutrition information available

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