Our Mole Poblano Paste makes creating authentic pulled mole chicken infinitely easier. Already containing most of the complex ingredients needed for a delicious, traditional mole sauce, the paste eliminates some of the time-consuming steps involved.
Prep time: 5 min
Cook time: 375 min
Total time: 380 min

Ingredients
Makes 4 servings
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1 Whole Chicken, cut into 8 pieces
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1 Onion, diced
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2 Cloves Garlic, chopped
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1/2 Cup Tomato Puree
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1/4 Cup Mole Poblano Paste
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4 Cups Chicken Stock
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1 Teaspoon Kosher Sea Salt Flakes
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1 Teaspoon Ground Black Peppercorns Dustless
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1/2 Cup Canola Oil
Directions
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Sear chicken pieces in large Dutch oven until light brown. Remove and reserve.
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Add onion and garlic to Dutch oven and cook until translucent. Return reserved chicken to pot and add remaining ingredients. Bring to a boil, reduce heat and simmer about 4 hours to allow flavors to combine.
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Remove from heat and let cool, preferably in refrigerator overnight.
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Pull chicken off bones and discard bones.
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Return chicken to braising liquid and cook until heated through. Use as filling for enchiladas or serve on top of beans and rice.