Gluten-free, Meat and Poultry

Chicken and Pork in Haskap Mole Sauce

Loreto September 15, 2018

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Chicken and Pork in Haskap Mole Sauce is a real fiesta of Mexican flavors meets succulent grilled chicken and pork on a bed of perfectly oven cooked Spanish rice. Levels of deep flavor notes from the trio of chilies, a little surprise of sweetness from the haskap berries, and furthermore a depth of richness consequently leaving you speechless!

Song of the day: “Relentless” by The Arkells.

Chicken and Pork in haskap mole sauce

Chicken and Pork in Haskap Mole Sauce is a sultry dance between the mysterious haskap berry and the wonderful array of ancho, mulato and pasilla peppers. If that’s not enough, add in that deep boldness of Mexican chocolate and beautifully grilled chicken and pork, leaving us a dish beyond words, because after having a bite all I could say is mmmmmm……………….



Can you hear it now “Chicken, again!” I think all of us as parents have heard this before right? However, have you seen, or better yet tasted it grilled and simmered with pork in a deep rich mole sauce containing haskap berries? Well, that is exactly what I did, thanks to inspirations from Rosy Farms “farm to table” dinner and Rick Bayless’s cooking show!

What is a Haskap Berry?

The question, I am hearing it now, what is a haskap berry? Well, I describe it as an elongated plump blueberry that has a deep rich blueberry/raspberry taste, also having hints of vanilla. The haskap has a  thin skin and is full of juice, just the thing that I am going to put to very good use in this Chicken and Pork in Haskap Mole Sauce.

Chicken and Pork in haskap mole sauce

Anchos, Mulatos, and Pasilla Peppers meet Haskap Berry in the production of Chicken and Pork in Haskap Mole Sauce, ole!

Let’s take a few steps back to where it all began. It was a wonderful Sunday afternoon at Rosy farms, where we enjoyed great company and wonderful Haskap inspired food, drink, and dessert. It was there that I thought “I need to make something with this amazing berry”. For some reason, a mole kept coming to mind.


I love this part. I was channel surfing and came upon Rick Bayless and his cooking show “Mexican-One recipe at a time”. It just so happened that he was making a slow cooker mole with chicken and pork. “Serendipity”, isn’t it a wonderful thing? I would love for that to work with every thought though, lol. Day dreaming…………

Rick also showed a way to make a Spanish rice that was full proof and note-worthy. Fluffy and consistent each time. I’m sold, leaving my vision of using the haskap berry in a mole sauce to manifest!

Chicken and Pork in haskap mole sauce

I started the mole sauce in a pot then transferred it after the peppers were toasted into the slow cooker.

The smell of the garlic, the peppers, raisins, and almonds is amazing. We are going to trap those aromas in with the tomatoes, bread, haskaps, and chocolate allowing all those scents and note to mingle. The aroma was amazing in the first stages of cooking, however, now it’s absolutely heavenly! Look at that depth of color. This is going to be rich and flavorful after 6 hours of simmering in the slow cooker.

Chicken and Pork in haskap mole sauce

As you can see in the picture above, the mole is smooth because it is done in a blender with some vegetable stock. It becomes so velvety and has this rich sheen. I have to get a spoon and taste it. OMG, I love this! Even the grilled chicken and pork look so good and we are not even finished yet!

Chicken and Pork in haskap mole sauce

Back into the slow cooker it goes, and plop! In goes the chicken and pork. The pork I cut into pieces, however, I  left the chicken thighs whole. The variety in size is great for visual presentation and furthermore more appealing to the palate.

This will cook for a couple hours and I can’t wait to taste this. Imagine that chicken just falling off the bone, and those morsels of pork bathed in that amazing mole just melting in my mouth, which consequently is causing some drooling…………..

Chicken and Pork in haskap mole sauce

Typically the mole is served with rice. I want to try Rick Bayless’s oven baked Spanish rice. I think it is going to be the perfect accompaniment for this Chicken and Pork in Haskap Mole Sauce. It is really easy:

  • Saute onion and garlic in olive oil in an oven-safe crock pot
  • Stir in rice and infuse with oil and veggies.
  • Pour in vegetable broth
  • Bring to a boil and cover
  • Put in 350° F oven and bake for 30 minutes
  • Fluff and serve!

Chicken and Pork in haskap mole sauce

I am so excited about this dish. It smells heavenly and just by spooning the sauce on that perfectly cooked rice it has me drooling.

Time to Taste!

Let’s get a fork and try some chicken. It is coming right off the bone and is so tender and absolutely delicious with the mole due to that slow cooking process.

Firstly, the taste of the chocolate is amazing. It pairs so well with the sweet, spicy smokiness of the chili trio. Secondly, those tomatoes just give enough acidity to balance the sweetness of the raisins. Thirdly, the almonds offer buttery, nutty notes to the mix, perfect with that dark chocolate backdrop.

The haskaps come through subtly, ever so balanced giving a richness and fruitiness in unison to the chocolate and smoky pepper combination.

I love that you still get that char and caramelization on the chicken and pork as a result of grilling first, consequently making the pork morsels juicy and tender, furthermore effortless to chomp on!

Lastly, the rice is perfect, a nice starch to sop up all the complex flavors of the mole allowing it to stand so well on its own, certainly flavorful with the infusion of soft onions and  garlic hits.

This is a great family dinner, hence one that could make a few kids happy too! Alternatively, you could even take the meats and chop it up and make tacos, above all else, use that mole sauce!

Tired of the same old thing for dinner? Let us help kick your family supper Mexican-style with this Chicken and Pork in Haskap Mole Sauce. It’s fiesta time!


Song of the day: “Relentless” by The Arkells.

Carbonada Criolla, Argentinian Beef Stew

Chicken and Pork in Haskap Mole Sauce

  • Author: Loreto
  • Prep Time: 30 minutes
  • Cook Time: 8 hours 15 minutes
  • Total Time: 8 hours 45 minutes
  • Yield: 4 servings 1x
  • Category: Meat and poultry
  • Method: slow cooking
  • Cuisine: Mexican


Chicken and Pork in Haskap Mole Sauce is a real fiesta of Mexican flavors meet succulent grilled chicken and pork on a bed of perfectly oven cooked Spanish rice. Levels of deep flavor notes from the trio of chilies, a little surprise of sweetness from the haskap berries, and furthermore a depth of richness consequently leaving you speechless.


Mole sauce:

  • 4 Tbsp e.v.o. oil
  • 6 medium (about 3 ounces) dried mulato chilies, seeded and cut into 1-inch pieces
  • 3 medium (about 1 1/2 ounces) dried ancho chilies, seeded and cut into 1-inch pieces
  • 5 medium (about 1 3/4 ounces) dried passilla chillies. seeded and cut into 1-inch pieces
  • 3 cloves garlic
  • 1 onion, chopped
  •  3/4 cup whole almonds
  • 1/2 cup raisins
  • 1 1/2 cups haskap berries (or any other berry, or pineapple)
  • 1 1/2 cups stewed tomatoes
  • 2 tsp dried oregano
  • salt
  • pepper
  • 2 tsp flat leaf chopped parsley
  • 1/2 tsp cinnamon
  • 1/4 tsp fresh ground black pepper
  • 1/4 tsp fennel seed ground fresh
  • 1/8 tsp ground cloves
  • 1/2 tablet of Mexican chocolate, 6 ounces
  • slice of white bread, darkly toasted
  • 1/4 cup organic cane sugar
  • 6 cups vegetable stock
  • 1/3 cup sesame seeds toasted

Chicken and pork:

  • 1 Tbsp olive oil
  • 4 medium sized chicken thighs
  • 4 6-ounce pork chump chops
  • salt and pepper
  • 1/2 tsp each onion powder, garlic powder, paprika, celery powder, ground coriander, dried oregano
  • 2 tsp raw cane sugar


  • 2 cups Arborio rice
  • 2 Tbsp olive oil
  • 2 bay leaves
  • 1 small walla onion, chopped including the stem
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • roughly 4 cups water
  • 2 Tbsp flat leaf parsley, chopped


Mole sauce:

  1. Heat up olive oil in a large non-stick pan. Toss in chilies, garlic, almonds, raisins. Cook until chilies start to turn lighter on the interior and the almonds become creamy in color and toasty in aroma, about 5 minutes.
  2. Add in the stewed tomatoes juice and all, and haskaps. Cook for about 2 minutes. Add all the spices for the mole, chocolate, and bread. Pour in 2 cups water, sugar and 1 1/2 tsp salt.
  3. When the liquid comes to a simmer transfer this to a slow cooker scraping any bits from the bottom of the pan in. Cook on low setting for 6 hours.

Finishing the mole:

  1. Pour ingredients in the slow cooker into a large bowl. Scoop half the mixture into a blender with 3 cups of vegetable broth. Blend for about 5 minutes until smooth on a medium setting. Place a sieve over the crock of the slow cooker and pour mixture in the blender pressing the sauce through the sieve into the crock. Repeat this process again with the remaining half of the mole mixture.
  2. Pour in the remaining 2 cups of vegetable broth. If your mole looks too thick add a bit more vegetable broth to get the consistency you like.
  3. Season to taste with approx 1 tsp salt and 2-3 tsp sugar. Stir well.

Chicken and pork:

  1. Pre-heat BBQ to 400 degrees F.
  2. Combine all the spices for the chicken and pork in a bowl and blend well.
  3. Coat the chicken and pork with the spices and rub well until all pieces are coated.
  4. Place chicken and pork on the grill, turning as necessary.
  5. The chicken will take longer to cook. Pork about 10 minutes a side.
  6. For the chicken, use a thermometer and it should read between 160 and 170 degrees F. About 40 minutes in total.
  7.  Take off grill and set aside.
  8. Cut pork chump chop into small pieces.
  9. Place chicken and pork into the mole sauce in slow cooker and set cooker on low. Simmer for about 1 hour, 2 is even better if you have the time.


  1. While chicken and pork are cooking in the slow cooker, take a medium size oven safe crock pot.
  2. Drizzle in olive oil and bring to a medium heat. Toss in garlic, onions, bay leaf and saute for 2-3 minutes until onions become translucent.
  3. Add in rice and coat with the mixture and oil. Pour in water and bring to boil. Place cover on crock pot and put in the oven for about 30 minutes.
  4. Take out of oven and fluff, garnish with chopped parsley.

Ready to serve:

  1. Scoop rice onto a plate and place chicken thighs and pork pieces off to the side.
  2. Pour some mole sauce over rice and meats.


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Chicken and Pork in haskap mole sauce

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  • Avatar
    Reply Milena September 16, 2018 at 9:19 am

    What a delicious creation, Loreto! And a very informational post, I enjoyed myself reading it. May not be able to find haskap berries, but will definitely give the dish a try this fall!

    • Loreto
      Reply Loreto September 17, 2018 at 11:58 am

      Hi Milena, thank you. Thats okay if you don’t have haskaps. Blueberries will work and actually you can use pineapple too! I had never made Mole before so was a bit intimidated. Thanks to Rick bayless and his easy approach to Mexican cuisine, I think I did just fine. Oh that oven baked spanish rice was amazing, so tasty and fluffy. Perfectly cooked!
      Have a great week and Happy cooking!
      Ciao Loreto

  • Avatar
    Reply Dawn - Girl Heart Food October 22, 2018 at 9:43 am

    I’ve never heard of that variety of berry before, but I would definitely love to try it….and this dish. The colour you got on the sauce is absolutely incredible – so rich! I’d have to enjoy this with lots of rice for soaking up all that deliciousness!

  • Avatar
    Reply Gloria October 23, 2018 at 12:48 pm

    We are Mexican food lovers. This would be perfect for our next themed dinner party. I know the guests would love it. I would have so much fun making it too. Your photos are mouthwatering.

    • Loreto
      Reply Loreto October 23, 2018 at 2:44 pm

      Thank you Gloria. I absolutely loved this recipe. I had a lot of mole left over so I jared it and used it to make a fish and shrimp mole. It was spectacular. Have fun and would love to hear how you made out!

  • Avatar
    Reply Anna October 24, 2018 at 9:06 am

    I’m a massive fan of Mexican cuisine, and just looking at this fantastic dish makes my mouth water, and I just LOVE the ingredients and flavours in there! Fab recipe, thanks for sharing!

    • Loreto
      Reply Loreto October 25, 2018 at 4:40 am

      Hi Anna so glad you like this recipe. It is my first time making mole and I have to say love it. So interesting working with all those peppers , and that mexxican chocolate WOW!
      Thanks so much for checking this dish out.

  • Avatar
    Reply Emily Leary October 25, 2018 at 4:16 am

    I’m going to have to ask my mum to grow some haskap berry plants! This recipe is awesome. We love Mexican cuisine and your recipe would be a great(and very impressive) meal to serve to friends and family. My mouth is watering already!

    • Loreto
      Reply Loreto October 25, 2018 at 4:42 am

      Thank you Emily. We have friends who live in the country and they have hascap berrie bushes. So I think it is very possible. The berries married very well to the flavor of mole sauce. Deep, rich, and a nice balanced sweetness to the smoky spiciness of the mole.
      Happy Meican cooking!

  • Avatar
    Reply Chef Markus Mueller October 26, 2018 at 9:38 am

    This looks so good I want to try it tonight! I just need to find some haskap berries! I am planning on growing some next year so that i can make haskap jam, until then I’ll have to keep looking for them in the store. Really cool idea using them in the mole though! I can really see how this would work well.

    • Loreto
      Reply Loreto October 27, 2018 at 7:26 am

      Hi Chef Markus, yes the hascap is a great ingredient for the mole. It deep bold plump sweetness pairs well with the smokiness of the pepper and that profound Mexican chocolate. If you can’t find the hascaps you can use blue berries or blackberries. They will work well also.
      Thanks for checking this recipe out!

  • Avatar
    Reply Tammy October 28, 2018 at 2:51 pm

    I have never had mole sauce believe it or not, but I was just talking about it the other night and how much I would love to try it. Then I come across your perfect recipe. What a beautiful meal especially for the cooler nights…this is a 5-star dish for sure!

    • Loreto
      Reply Loreto October 29, 2018 at 7:42 am

      You are too kind Tammy! I love serendipity, you put a desire out to the universe, and it comes back with what you need to fulfill it. You are going to love all the dances of texture and flavor. It seemed to take a bt of time but never felt that it was hard work. Just a labor of food love!
      Thank you Tammy!
      Loreto out!

  • Avatar
    Reply Anne Murphy October 28, 2018 at 4:41 pm

    That looks wonderful! Count me as another who never heard of that fascinating berry – but I do enjoy mole sauce, so I have to try it (even if I need to use something else.) I’ll look for it, though – sounds delicious.

    • Loreto
      Reply Loreto October 29, 2018 at 7:39 am

      Thank you Anne, I love that you are already thinking of an alternative to the hascap. They are usually in season late July and early August. You can use blueberries or black berries. How about pineapple or mango that would work.
      Happy mole making!

  • Avatar
    Reply Amanda Mason October 28, 2018 at 6:37 pm

    I have never tasted Haskap Berry! This looks and sounds amazing! Is it overly spicy? It looks crazy flavorful! So excited to make this….I’ve never seen anything like it before!

    • Loreto
      Reply Loreto October 29, 2018 at 7:36 am

      Hi Amanda, if you get a chance to try hascaps seize that moment. They are delicious, plump, and juicy. In the mole it added a real rich depth to the flavor profile! Thanks a million for your lovely comment.

  • Avatar
    Reply lauren October 28, 2018 at 8:41 pm

    can we just talk about all the good things here? chicken, mole, crock pot. SO GOOD. The sauce looks thick and delicious!

    • Loreto
      Reply Loreto October 29, 2018 at 7:32 am

      Thanks Lauren. I have to say that mole sauce is very deep, rich and profound. I absolutely love the Mexican chocolate and it married so well with the smoky peppers, and hascaps. My Mom who is a tough critic was drinking the sauce. I knew right there that I did a great job. Patting my back, lol.

  • Avatar
    Reply Julie October 28, 2018 at 9:11 pm

    I’ve never heard of the haskap berry before, but now I will definitely keep my eyes open for it. This has such an incredible ingredient list – so many spectacular flavors!

    • Loreto
      Reply Loreto October 29, 2018 at 7:30 am

      Thank you Julie. It does have a huge list but everything adds another level of flavor. I think some dishes are like that, they rewuire some time and abundance but the end result as in this mole was STUPENDOUS!
      Have a wonderful day!

  • Avatar
    Reply Nicolas Hortense October 28, 2018 at 9:18 pm

    Wow this dish is so new to me!! I have never prepared a dish like this with these kinds of ingredients before. And the number of ingredients going into this! The dish must be an absolute flavour bomb!!

    • Loreto
      Reply Loreto October 29, 2018 at 7:27 am

      Thank you Nicolas. Love that description flavor bomb, and it was just that. I have to say loved going to the Latino market to find some of the ingredients. The hascap berries were from a farm in our area grown by a passionate fellow crazy about hascaps. The tenderness of the chicken and pork was crazy. So moist and melt in your mouth. I really hope you try this dish.
      Happy Cooking!

  • Avatar
    Reply Sam | Ahead of Thyme October 29, 2018 at 12:38 am

    I have never tried a dish like this but it looks very interesting! The flavour combo sounds amazing!!

    • Loreto
      Reply Loreto October 29, 2018 at 7:24 am

      Hi Sam, I also had never tried this type of recipe. Was a bit nervous but as I began and a little help from Rick Bayless I found myself really loving all the ingredients and textures. It was so delicious and that Spanish rice was the perfect bed to hold all that sauce and goodness.
      Thank you for commenting!
      Cheers! Loreto

  • Avatar
    Reply Mary Bostow October 30, 2018 at 7:46 am

    My husband is from Texas and would absolutely love this. The dark rich color of the sauce is enough to make this Pennsylvania girl want a taste too, Bravo!

    • Loreto
      Reply Loreto November 1, 2018 at 2:17 pm

      Thank you Mary. Yes that sauce is so enticing and the aroma is just out of this world incredible. It was my first time making it, but I have to say there will be many other times. YUM!
      Have a great day!

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