(Mole Style) Chicken In Poblano-Serrano Pepper Sauce
Prep time
Cook time
Total time
A spicy chicken stew inspired by Mexican green mole or mole verde. This is a medium spicy recipe that is a one-pot dish.
Recipe type: main, lunch, celebrations, special occasions
Cuisine: Mexican
  • 4 large skinless chicken breasts with bone (or can use boneless and other cuts of meat)
  • 3 medium poblano (weight was 380 g or 13.4 oz)
  • 4 serrano peppers, stem removed (remove seeds and pith for milder sauce)
  • 4 tomatillos with husks removed (weight was 225 g or half pound)
  • 1 small onion or ¼ large onion (weight was 50 g or 1.76 oz)
  • 4 garlic cloves
  • 1.5 tsp sea salt, adjust to taste
  • ¼ tsp ground cumin, adjust to taste
  • ¼ tsp ground black pepper, adjust to taste
  • pinch of ground cloves
  • 4 leaves of epazote
  • large handful cilantro, with stems
  • 1 cup of low-sodium & no MSG chicken broth
  • 1 tbsp masa harina mixed with 2-3 tbsp water (to thicken)
  • 1.5 tbsp vegetable oil of choice
  • raw pumpkin seeds to decorate, if desired
  • white or Mexican rice
  • corn tortillas
  1. Place the poblano peppers, serranos, tomatillos, onion and garlic on a griddle to char. Keep flipping the vegetables until they are all browned, and in the case of poblanos: charred, on all sides. Make sure that you don’t burn anything! The tomatillos, serranos, onion and garlic will be charred first, and once they are place them in a pot with enough water to cover them. Simmer them until they have soften all the way through. Once the poblanos have been charred and softened, put them on a plate and cover with plastic wrap and set aside. Once the other vegetables in the pot have soften, remove and set aside to cool but make sure to save the boiling broth.
  2. Once you can handle the boiled tomatillos, serranos, onions and garlic, place them all in a blender. Remove plastic wrap from charred poblano peppers, gently scrap away the charred skin then cut them open and remove the seeds, vein and stem. Rinse the poblanos, cut into 4 parts and place in blender with other vegetables. Add about 1 ladle of the broth from the boiled vegetables, the salt, cumin and black pepper. Blend until you achieve a smooth sauce, then add the epazote and cilantro to the blender and process until well combined with other ingredients. Taste and adjust the seasonings if desired.
  3. Heat the oil and once warm brown the chicken breasts on all sides. Once the chicken has browned, gently pour in the sauce and chicken broth, then stir to coat the chicken. Cover and simmer over medium-low heat until the chicken has cooked through, about 20 minutes or so. Mix the masa harina with the water until you have a smooth constancy then add the mixture to the pot and stir until well combined. Allow to simmer, uncovered, until the sauce has thickened. Serve alongside white rice, warm corn tortillas, and sprinkle with the pumpkin seeds.
Recipe by Spicie Foodie ™ at https://www.spiciefoodie.com/2014/09/11/mole-style-chicken-in-poblano-serrano-pepper-sauce-95-mexican-independence-day-fiesta-recipes/