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Pati's Mexican Table : TV Recipes

Pati Jinich

Mole Amarillito con Pollo
Serves 6 to 8

2 ancho chiles, stemmed and seeded
2 guajillo chiles, stemmed and seeded
1 lb or about 8 to 10 tomatillos, husked and rinsed
1 Roma tomato
4 garlic cloves
2 whole cloves
1 tsp ground cinnamon
1 tsp oregano
2 tsp kosher or sea salt, or to taste
1/4 tsp black pepper, ground
3 tbsp vegetable oil
8 chicken pieces, with skin and bones
1/4 cup white onion, chopped
5 cups chicken broth
3 medium fresh hoja santa or 5 dried, optional
Corn Masa Dumplings, optional (recipe in same episode!)

On an already hot comal or dry skillet set over medium heat, toast the chiles for about 10 to 15 seconds per side. They will become more pliable and release their aroma. Remove the chiles from the pan and place them in a cooking pot along with the tomatillos, tomato and garlic cloves. Cover with water and bring to a boil over medium-high heat, and simmer for 10 minutes, until they are soft and cooked. Transfer to a blender along with 2 whole cloves, ground cinnamon, oregano, salt and pepper. Puree until smooth and set aside.

In a large skillet, heat 3 tablespoons of oil over medium-high heat. Gently add the chicken pieces skin side down first, and brown on each side for 3 to 4 minutes. Incorporate the onion and cook 2 to 3 minutes, until soft and translucent. Pour the reserved pureed sauce on top, add the hojas santas if using, and cook until it has seasoned and thickened, about 8 to 10 minutes.

Add the chicken stock, bring to a simmer and keep at a steady simmer on medium heat for about 15 to 20 minutes. Reduce the heat to medium-low, add the masa dumplings one by one to the pan. Cook for another 12 to 15 minutes, or until the dumplings are cooked and the mole thickens enough to coat the back of a wooden spoon.


I made this tonight was REALLY good – now I think I want to cook Mexican all the time…

what is hoja santa? I went to a Mexican supermarket and no one there knew what it was either.

Hoja Santa is a plant commonly used in Mexico. It is also known as Root Beer plant here in the U.S. I am from San Antonio where it grows wild downtown on the Riverwalk.

I had chicken mole only once before and it was, to be frank, disgusting. After watching the cinnamon episode, I was thinking, “this actually looks good.” So I decided to give it a try, and boy, was it delicious, even without the hoja santa (I couldn’t find it)! I think the next time I make this, I’m going to double the recipe and maybe attempt to make tamales or enchiladas with the left overs. This recipe is definitely a keeper :)

So glad you gave mole another try and loved this recipe! :)

Hi Pati,
Do you add all the water to the blender or do you just add the tomatoes, garlic and chili’s? Also, I purchased ground Ancho powder, can I use that instead of the dried pepper?
Thank you,

Hola Jeanne, Thank you for your questions! Just add the ingredients without the water because the tomatillos are really juicy and will provide plenty of liquid for the sauce. The dried peppers will have a different flavor than the ground ancho powder because the powder is really concentrated. I would recommend to use the dried pepper over the powder, but if you are unable to find the peppers, I would recommend 1 1/2 teaspoons ancho powder. If you use the powder, add 1/2 teaspoon at a time and add more to your liking. Hope you enjoy!

Your Cinnamon Episode was the first time I had ever seen your show & since watching it, I have alrady made this recipe twice and it is AMAZING! The mole has such a wonderful flavor! Needless to say I now DVR your show. Gracias!

I made this with some veggie meat and stock instead of chicken and it was awesome!

Great Mike!

Pati my boyfriend of 4 years has never liked mole no matter how I make it for him!!!We saw this episode and he asked me to make it for him so thank you I will try it and hopefully he will like it because mole is my favorite!!! I will keep you posted. Again Thank you! Horchata and Marranitos are his favorite so if i make them as a meal I ‘am sure he will like. Juarez,MX is a hop skip and a jump so I can get the CANELA and Piloncillo with no problem.:)

I hope you and your boyfriend love the Amarillito Mole Liz! Let me know what you all think

While watching the cinnamon episode, I was intrigued by this non-chocolate mole (by the way, I LOVE your poblano mole recipe). I observed that the Hoja Santa leaves you had in your hand were dried and rather small (fist size) compared to the fresh Hoja Santa I purchased at a local mercado which were about 12 inches by 7 inches. Would I use one (1) of these rather large leaves rather than the “3 medium” leaves found in the recipe?
P.S. I am pleased to learn that you will have a second season of Pati’s Mexican Table. I’ve learned and made so many of your very fine recipes.

Hola Pati

Thank you very much for all the recipes I’ve used several and they all turn out great. This one specially reminds me my Grandmother, she was from Oaxaca and she used to cook delicious. She is still my inspiration to continue cooking.

Tendras la receta del Mole Negro Oaxaqueno que nos la puedas compartir?

Gracias de nuevo,

My husband, a picky eater, was hesitant the first time I made this.
This past weekend, the sixth or seventh time I’ve made it, I was sure to keep enough for leftovers. When I told him, last night that he had a choice of three things for dinner, and I said “First, there’s the yellow chicken mole with masa dumplings” he immediately said,”Yes”. I asked if he wanted to hear choices two and three and he didn’t.

Yes, it is that good.

Thank you,Pati. (And because of this dish, he’s now willing to try other things that he would not otherwise.)


Hi! I’m making this for the first time tonight. The mole came out tasting quite tart. Is this normal? Did I not choose the right tomatillos perhaps?

Thanks for any feedback you can provide!

Hi there, I ma guessing that indeed, it was the tomatillos. If they are past their prime, they get bitter… Please give it a try with nice, green, firm ones!

Hi !

I just wanted to thank you for this gorgeous recipe. I cook a lot and I make recipes from many cuisines, but I have to say that this was one of the best recipes I have made EVER. I used tomates instead of tomatillos (because it’s really hard to find in Canada) and avocado leaves instead of hoja santa (or is it the same ?). The only problem I had was that the chochoyotes were very fragile and crumbly, but sooooo delicious !

Thanks again, I will cook this on a regular basis !

Thank you, Katia!

I made this recipe & it was AMAZING! Thank you Pati

Made this recipe for the first time tonight. It was actually better than the mole that my mother made. And even better, it was so easy! I wish I could find the hoja santa.

Thank you, Rene! You might be able to find some dried hoja santa online.

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