Warm spices provide heat and sweetness to this classic Mexican mole dish.



*You can use 2 or 3 tomatillos depending on size. If they are on the small side use 3, if larger use 2.


Roast tomatillos under a broiler until blistered and slightly blackened, about 5 min. Set aside to cool. In a small bowl, mix mole seasoning with 1/4 cup warm water and 1/4 cup chicken stock into a smooth paste. In a food processor or blender, pulse mole paste, raisins and tomatillos until thoroughly blended. Set aside. Heat olive oil in a large skillet over medium-high heat. Add chicken slices and brown on both sides but do not cook through. Remove chicken from skillet and cut into bite size pieces, then add back to the skillet. Add remaining broth and bring to a simmer. Stir in mole paste mixture and simmer, covered, for 12 min., stirring occasionally. Remove cover and simmer for 15 more min. until sauce thickens, stirring occasionally. Serve hot.

Serving Suggestions

Serve over rice with warm tortillas, torn cilantro, lime slices and sour cream. For another layer of flavor, adding 2 Tbsp. peanut butter to the blended mole before you add it to the skillet with the chicken will slightly sweeten the dish and help tone down the heat. You can use this recipe as a base and add onions, garlic or vegetables, or substitute the chicken for any protein of your choice.


4 servings

Thanks To

Mike Johnston, Savory Spice founder



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Customer Reviews ( Add a Review )

5 stars 6/13/17 JLH
Thank you for this delicious recipe! I followed the instructions and the serving suggestions were very helpful. After I took the chicken breast out of the pan before cutting, I added one sweet onion and a large garlic clove, and I added 1 TBSP of peanut butter. After the chicken was cooking with the cover, I added large chunks of zucchini. It was delicious, but we did not find it the least bit spicy! Thank you Mike for this delicious recipe!
5 stars 11/29/16 lizspidell
Delicious!! Since I was making it for my family (young kids included) I followed your suggestion and added some peanut butter. My husband and I loved it, but it was too spicy for the kids. Have you thought of making a milder version? Or are there other ways to cut the spice more?
Test Kitchen Response: Thanks for your review! We're glad you liked the recipe. You may be able to tone down the spice by slightly reducing the Mexican Mole by 1/2 to 1 oz. You could also serve with sour cream to help cool it down, or even stir in sour cream to the sauce itself after it is finished cooking. Thanks again for taking the time to review!
5 stars 8/16/16 aljoines.va
I made this for a party and it was a huge hit!!! I was told this was better than a guests grandmother's recipe!!! Deep and rich. Very authentic, I believe. Traveled well and even though it wasn't piping hot at the party. It was still wonderful!!! Will definitely make it again!!
5 stars 7/24/14 Dandylines
This recipe has become a favorite. We will be try it soon with peanut butter, but even without it, it is delicious. My husband usually chooses this for dinner if I give him a choice. I usually do not have tomatillos available, so I substitute canned tomatoes. It is still delicious that way. Very easy to make. I will be sending packets of the spice as "care packages" to several friends.
Test Kitchen Response: Thanks for the mole love Margo!
5 stars 1/9/14 PBrave
I love this mole recipe!! Growing up with a Hispanic mother I grew up eating mole it has always been my favorite Mexican food dish, I couldn't believe when I tried this recipe how good and authentic it tasted, just the right amount of chocolate to balance the savory and the right amount of chile heat. I add a couple of Tbsp of creamy peanut butter to mine which just added a nice layer to the flavors and my mom always added it to hers. I highly recommend trying Savory Spice Shops Mole along with the recipe you will not be disappointed .
Test Kitchen Response: We love the peanut butter addition! We updated the recipe to add this as a flavoring suggestion.