HERNÁN Mole Poblano

HERNÁN Mole Poblano

HERNÁN - Pollo en Mole Poblano

Category: Entrée

Cuisine: Mexican

HERNÁN - Pollo en Mole Poblano


  • 4 - 6 skinless chicken breasts, on or off the bone as preferred
  • Salt & ground pepper to taste
  • 1 jar HERNÁN Mole Poblano paste
  • 2 tablespoons sesame seeds (optional)


  1. Place chicken breasts in a pot and cover with water. Use enough water so that chicken is covered by at least a couple of inches. Season with salt and ground pepper.
  2. Place the pot of chicken on the stovetop over medium-high heat. Bring the water to a boil.
  3. When water comes to a boil, reduce the heat to low, cover the pot, and let the chicken simmer. Begin checking the chicken after 8 minutes: it is done when opaque through the middle. Chicken will typically finish cooking in 10 to 14 minutes depending on the thickness of the meat and whether it is has a bone.
  4. Remove chicken from the poaching liquid, and set aside liquid for use with mole paste.
  5. Follow instructions on jar to prep mole. Chicken broth from poaching can be used to blend with mole paste. Stir and add liquid for desired sauce consistency. Paste will be fully blended typically within 4-8 minutes.
  6. Serve mole sauce over whole or sliced chicken breasts. If using boned chicken, pull meat from bones and shred. Add shredded meat to the prepared mole sauce and blend completely with mole. Serve with rice and garnish with sesame seeds.
  7. *Shredded chicken mole can also be used for taco or enchilada fillings
  8. Rotisserie chicken from grocery store can also be substituted for quick prep.

I had never heard of mole (click HERE to hear the correct pronunciation) before moving to San Antonio. I learned mole is a traditional Mexican sauce and my first taste was a home-made mole prepared by a co-worker named, Freddy. Freddy had remarked how long mole took to make so I was always afraid to try.

A few months ago I met Isela Hernandez who told me about her brand of mole and I couldn’t wait to give it a try. You can learn more about Isela by clicking HERE. The ingredients are clear and direct; no weird, scientific words to look up in the dictionary.

Most importantly, it’s quick and easy to make!

HERNÁN Mole can be purchased at Central Market, Larder, and online by clicking HERE! Try the recipe and let me know what you think!

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