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
Makes 4 servings
Sear chicken pieces in large Dutch oven until light brown. Remove and reserve.
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.
Remove from heat and let cool, preferably in refrigerator overnight.
Pull chicken off bones and discard bones.
Return chicken to braising liquid and cook until heated through. Use as filling for enchiladas or serve on top of beans and rice.