I chose Mole Poblano to pair with the 2016 Bryan Creek Vineyard Pinot noir. The wine’s hearty yet bright profile mingles pleasantly alongside the mild chili spice and a bit of chocolate sweetness. Growing up, this was always on the table during the holidays along with rice and my grandma’s tortillas. It was one of my favorites then and I still can’t get enough of it. While I still use the traditional recipe of my childhood, I’m definitely pairing it with wine now! *Recipe modifications provided by the Lopez-Huskey family recipe.


  • ¼ cup olive oil, divided
  • 1 large onion, thinly sliced
  • ¼ cup white wine
  • 1 ancho chili
  • 1 pasilla chili
  • 1 mulato chili
  • ⅓ c peanuts
  • 1 tbsp pine nuts
  • 10 pecans
  • ½ c sesame seeds
  • 2 tbsp lard
  • ⅓ c raisins
  • ½ onion, chopped
  • ½ plantain, very ripe
  • ½ apple, chopped
  • 1 slice bread, torn up
  • 1 corn tortilla, torn op
  • 3 oz mexican chocolate, chopped
  • 1 garlic clove
  • 3 c chicken stock
  • 1 tbsp salt
  • 1 small jar mole paste
  • 4 chicken breasts


  1. Heat chili peppers in pan over medium heat for five minutes or until scorched on all sides.  Remove from heat and place peppers in 3 cups of boiling water.  Cook 5 minutes.  Remove peppers and place in cold water.  Cut lengthwise and remove veins and seeds.
  2. Using the same pan, toast seeds and nuts over medium heat for 2 minutes.  Set aside.  Using the same pan, heat 1 tbsp lard and add raisins, onion, plantain, apple, bread, tortilla, chocolate and de-seeded chilis, Cook 5 minutes on medium-low, stirring occasionally.  Add 1 cup chicken stock and 1 tbs. salt, cover and cook 3 more minutes.  Remove from heat. In batches, add nuts, seeds and mixture to blender or food processor, gradually incorporating 1 cup of stock, mixing until creamy and smooth.
  3. In a wok or large pan at high heat, add 1 tbsp lard and mole paste, stirring until paste is completely dissolved.  Add blended mixture to wok with 1 cup stock and 1 cup water and continue to stir until well blended and beginning to thicken.  Cover and cook on low heat 1 minute.  Uncover and stir for another minute.  Cover and set aside.
  4. Salt and pepper chicken and cook to your liking.  Shred cooked chicken and add to your mole-filled wok.  Distribute among four plates, top with sesame seeds and enjoy.