Mole Poblano
A rich, complex Mexican sauce with chocolate, chilies, and spices, traditionally served over chicken.
30 mins
Prep Time
2 hours
Cook Time
6
Servings
Ingredients
- 4 dried ancho chilies
- 2 dried pasilla chilies
- 2 dried mulato chilies
- 1/2 cup sesame seeds
- 1/2 cup almonds
- 1/4 cup pumpkin seeds
- 1/4 cup raisins
- 1 small onion, chopped
- 2 cloves garlic
- 1 corn tortilla, torn into pieces
- 1 small plantain, sliced
- 1/2 cup lard or vegetable oil
- 2 tomatoes, roasted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon anise seeds
- 1/4 teaspoon coriander seeds
- 1 tablet Mexican chocolate (about 3 oz)
- 4 cups chicken broth
- Salt to taste
- Cooked chicken (for serving)
Nutrition Facts
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Instructions
Prepare the chilies: Remove stems and seeds from dried chilies. Toast them lightly in a dry skillet until fragrant, then soak in hot water for 20 minutes.
Toast the seeds and nuts: In the same skillet, toast sesame seeds, almonds, and pumpkin seeds separately until golden. Set aside.
Cook the base: In a large pot, heat lard or oil. Sauté onion and garlic until soft. Add tortilla pieces and plantain, cooking until lightly browned.
Blend the sauce: Drain the chilies and blend with toasted ingredients, raisins, tomatoes, and spices. Add some chicken broth to help blending.
Cook the mole: Strain the blended mixture into the pot. Add remaining broth and simmer for 1 hour, stirring occasionally.
Add chocolate: Break the chocolate into pieces and stir into the sauce until melted. Continue simmering for another 30 minutes until thickened.
Season and serve: Adjust salt to taste. Serve over cooked chicken, garnished with sesame seeds.
Chef's Tips
- Chili Note: The combination of ancho, pasilla, and mulato chilies is traditional, but you can adjust based on availability.
- Texture Tip: For smoother mole, strain the sauce through a fine mesh sieve after blending.
- Make Ahead: Mole tastes even better the next day as flavors develop.
- Freezing: Mole freezes well for up to 3 months.
- Serving Suggestion: Traditional accompaniments include rice, warm tortillas, and a sprinkle of sesame seeds.
