Quick Summary: Bright, tangy, gently spicy yellow mole spooned over chicken, chayote, and asparagus in broth. Oaxaca’s mole amarillo depends on chilhuacle peppers you can’t find in the US, so this version builds the flavor with a homemade yellow chile spice blend instead. Low carb, with chayote standing in for potatoes. Prep: 30 min | Cook: 30 min | Serves: 4
Jump to: RECIPE | What is Yellow (Amarillo) Mole | Substitutes for Chilhuacle Peppers | How to Make It | Mole Amarillo Spice Blend | FAQ
Mole amarillo is one of the seven traditional moles of Oaxaca, and possibly the most difficult to make authentically. The signature ingredient, chilhuacle amarillo peppers, is rare even in Oaxaca. Finding them in the US is nearly impossible.
This version uses a spice blend that captures the essential flavor profile: earthy, tangy, gently spicy, with the warmth of cinnamon and cloves. The color comes out more orange than the traditional yellow, but the taste is close to what I experienced in a cooking class in Oaxaca through the Les Dames d’Escoffier.
If you prefer the from-scratch approach with whole dried chiles and toasted spices, I have a traditional mole amarillo recipe that walks through building the sauce layer by layer.
I’ve paired the mole with chayote squash instead of the traditional potatoes, making this more slow carb friendly. Chayote has a mild, slightly crunchy texture that works beautifully with the bright mole sauce.
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What Is Mole Amarillo?
Mole amarillo (yellow mole) is one of the seven iconic moles from Oaxaca, Mexico. Each of the seven has a distinct color and flavor profile:
- Negro: Dark, complex, most labor-intensive
- Rojo: Red, chile-forward
- Coloradito: Reddish-brown, sweeter
- Amarillo: Yellow, tangy, bright
- Verde: Green, herbal, thickened with masa.
- Chichilo: Black, made with chilhuacle negro
- Manchamanteles: “Tablecloth stainer,” fruity with pineapple
Mole amarillo gets its color from chilhuacle amarillo peppers and is tangier and brighter than the darker moles. It’s served more like a brothy stew than a thick sauce, traditionally with chicken or beef, potatoes, green beans, and chayote, and thickened with masa or chochoyotes (little masa dumplings).
Traditional versions also include hoja santa, an anise-scented leaf. The anise in my spice blend is a nod to it.
For all seven, see my guide to the Oaxacan moles and the chile peppers in each one. Two others on the site: the sweeter mole coloradito and my mole rojo.
Chilhuacle Amarillo Substitutes
The best substitute for chilhuacle amarillo is dried guajillo chiles, which most recipes use when chilhuacles aren’t available. For a truer yellow color, use a yellow chile like aji amarillo or a hot banana pepper, which is what my spice blend does.
The authentic yellow color and flavor of mole amarillo comes from chilhuacle amarillo peppers, grown almost exclusively in the Cañada region of Oaxaca. They’re difficult to find even in Mexico and virtually impossible to source in the US.
Substitution options:
I grow the Peruvian aji amarillo pepper at Heathglen Farm and dry it for my spice blends. It has a beautiful yellow color with a bright slightly citrus flavor similar to the Chilhuacle Amarillo pepper.
The Aji Amarillo pepper is however, quite spicy. In fact, it is considered to be four times hotter than a jalapeño, whereas the Chilhuacle Amarillo pepper is considered to be medium heat.
Another yellow, spicy pepper that you could substitute would be a hot banana pepper, which would be easier to find in the U.S.
None of these perfectly replicate chilhuacle amarillo. Using the spice blend in the recipe below sidesteps the problem a bit by building the flavor profile from available ingredients.
For a full breakdown of dried Mexican peppers and how their heat levels compare, see my guide to chile peppers in traditional Mexican cooking.
Mike Hultquist, from Chili Pepper Madness, shares a good summary with photos of the Chilhuacle Amarillo pepper.
Mole Amarillo Spice Blend
The first time I made mole amarillo, I roasted fresh peppers, peeled, seeded, and simmered them for hours. It was delicious but not practical for regular weeknight cooking.
The spice blend below captures the essential flavors: the warmth of cinnamon and cloves, the earthiness of cumin and coriander, and the heat of spicy yellow peppers (I used Peruvian Aji peppers and Hot Banana peppers).
Combined with charred tomatillos and onion, it produces a sauce remarkably close to traditional mole amarillo.
The color is more subtle orange than bright yellow, but the flavor profile is quite similar to what I tasted in Oaxaca. Here is the mole amarillo spice blend I developed:
Mix together:
- 1/4 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- ½ teaspoon dried Mexican oregano
- ½ teaspoon salt
- 1 teaspoon ground coriander
- 2 tablespoons powdered yellow chile peppers (Aji, Hot Banana, or yellow bell pepper+guajillo)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- ¼ teaspoon ground cloves
- ½ teaspoon ground anise
Store in an airtight container for up to 3 months. It makes about 1/4 cup, enough for 4 batches of mole.
If you don’t have all the ingredients, or want to make your life really easy, try this Southwestern Mole Mix from Amazon.
What Is Chayote?
Chayote (chai-OH-tay) is a a gourd native to Mexico and Central America. It has a mild, slightly sweet flavor, often compared to a cross between cucumber and apple. The texture is crisp, similar to water chestnuts.
In this recipe, chayote substitutes for the potatoes traditionally used in mole amarillo. It’s significantly lower in carbs (about 6 grams of net carbs per chayote, compared with 30 or more for a medium potato) while providing similar bulk.
Find chayote in Latin American grocery stores or the produce section of larger supermarkets. Walmart carries it year-round in many locations.
To prepare: Peel with a vegetable peeler, cut in half, remove the seed, and cut into chunks.
How to Make Chicken Mole Amarillo
The detailed ingredients and instructions are in the recipe card below. In short:
- Make the sauce: Broil tomatillos, quartered onion, and garlic until charred (about 10 minutes, turning once). Let cool slightly, then blend with the mole spice blend until smooth.
- Cook the chicken: Simmer chicken thighs in chicken broth for 15 minutes. Add chayote and asparagus, continue simmering until chayote is tender (another 10-15 minutes).
- Optional thickening: Whisk masa harina with cold water and stir into the broth for a slightly thicker consistency.
- Serve: Place chicken and vegetables in bowls, ladle broth over, then drizzle warmed mole sauce on top. The sauce is served over the dish, not cooked into it, which preserves its bright flavor.
FAQ
Mildly to moderately. Traditional mole amarillo is not aggressively hot. If substituting aji amarillo peppers, reduce quantity or the heat will overwhelm the other flavors.
Yes. Potatoes are traditional. The dish will no longer be slow carb, but it will be delicious.
Latin American grocery stores, Walmart produce section, or larger supermarkets. Look for firm, unblemished squash.
Yes, but thighs have more flavor and stay more moist during simmering.
Both are lighter moles from Oaxaca. Mole amarillo is yellow/orange, tangy from tomatillos. Pipián verde is green, featuring pumpkin seeds prominently. Here’s my chicken pipián verde if you want to try both.
The seven traditional Oaxacan moles are negro, rojo, coloradito, amarillo, verde, chichilo, and manchamanteles. Each has a distinct color, flavor, and level of complexity. Mole amarillo is one of the lighter, brighter moles, making it a good starting point.
What vegetables go with mole amarillo?
Potatoes, green beans, and chayote are traditional, and zucchini works too. I use chayote and asparagus to keep it low carb. Serve everything in a wide bowl with the broth and spoon the sauce over the top.
This version is. Chicken, chayote, asparagus, and tomatillos all fit, and you can leave out the masa harina. To make it a full slow carb meal, add a cup of white beans or black beans to the broth with the chayote. Here’s my full slow carb food list.
If you enjoy all types of Mexican food, check out this category of ALL Mexican recipes, where you will find over 40 Mexican recipes, from casual, to low carb, to fancy.
Mole Amarillo: Easy Yellow Mole Sauce with Chicken
Equipment
- Dutch oven or large stock pot
Ingredients
- 4 large tomatillos husk peeled off
- 1 large onion peeled and quartered
- 4 cloves garlic
- 3 teaspoons mole amarillo spice blend see notes
- 4 cups chicken broth
- 1 ½ pounds bone-in chicken thighs about 4 medium
- 1 teaspoon salt
- 1 medium Roma tomato coarsely chopped
- 6 ounces asparagus a few spears cut into bite-size pieces
- 1 medium chayote peeled and cut into large chunks
- 2 teaspoons masa harina optional, to thicken.
Instructions
MOLE SAUCE
- Preheat oven to broil. Place peeled tomatillos, quartered onions, and garlic cloves on baking sheet and broil for 5 minutes. Turn vegetables and broil on other side another 5 min (or until charred).4 large tomatillos, 1 large onion, 4 cloves garlic
- Let vegetables cool a bit. When they are cool enough to handle, place roasted vegetables in food processor and puree until smooth. Add 3 teaspoons mole spice blend to processor and puree until thoroughly combined. Set aside.3 teaspoons mole amarillo spice blend
CHICKEN & VEGETABLES
- In a large pot, add chicken broth, chicken thighs and salt and bring to a boil. Turn down heat, cover and simmer 15 minutes.4 cups chicken broth, 1 1/2 pounds bone-in chicken thighs, 1 teaspoon salt
- Add tomato, asparagus and chayote to the pot that the chicken is in and cook another 15 minutes, or until chayote is tender.1 medium Roma tomato, 6 ounces asparagus
- Remove chicken and let cool a bit. At this point you can add the masa and whisk in thoroughly while simmering if you want a thicker stew (this is optional) It tastes great without the masa, but it is a thinner broth. When chicken is cool enough to handle, shred it or cut it away from the bone and add back to the pot. Check that the chicken reaches 165°F before shredding.2 teaspoons masa harina
- Pour the reserved mole mixture into a small pot and heat until warm. Stir in some water if mole is thicker than you like it.
- To serve: dish chicken and vegetables and broth into a bowl and spoon the mole sauce over it.
Notes
- 1/4 teaspoon cinnamon
- 1 teaspoon cumin
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon salt
- 1 teaspoon coriander
- 2 tablespoons ground, dried yellow, chile peppers (Aji Lemon Drop or Hot Banana peppers with some yellow sweet bell peppers)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cloves
- 1/2 teaspoon anise
Hello, where is the chayote in the recipe?
Argg, I did indeed forget to add the chayote! I have two recipes using chayote that are similar and I must have been in a hurry with this one. I have added it in now, but if you want more detailed directions on dealing with the chayote, check this recipe: https://farmtojar.com/low-carb-chicken-mole-chayote/
Thank you for bringing the mistake to my attention.
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