Mole poblano, an iconic dish from Puebla, combines dried chiles and spices with a little chocolate to create a deeply flavored sauce for chicken. Its complex layers of flavor make it one of Mexico’s most celebrated dishes.
Put the chicken thighs in a pot with water. Cover and simmer over medium heat for 30 minutes. Reserve the cooking liquid.
Blend the softened chiles with the roasted tomatoes, onion, and garlic, along with the almonds, raisins, cinnamon, ground cloves, and some chicken stock, until smooth.
Cook the mixture in oil over medium heat for 20 minutes, stirring constantly, until thickened.
Stir in the dark chocolate until melted. Adjust the salt and thin the sauce with chicken stock if needed.
Add the cooked chicken to the sauce and simmer over low heat for 15 more minutes.
Serve hot with white rice or tortillas.
Store covered in the refrigerator for up to 4 days; letting it rest for 1 day deepens the flavor. Freeze for up to 3 months.
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