Mexican Mole Poblano: Rich Chocolate and Chili Sauce
A legendary Mexican sauce blending dried chilies, chocolate, nuts, seeds, and spices for a complex, velvety, and deeply flavorful dish. Traditionally served over chicken or turkey, Mole Poblano is a celebration of Mexican heritage and culinary artistry.
Equipment
- Large skillet
- Blender
- Large pot
- Tongs
- Measuring cups and spoons
- Wooden spoon
Ingredients
- 3 dried ancho chilies stemmed and seeded
- 3 dried pasilla chilies stemmed and seeded
- 2 dried mulato chilies stemmed and seeded
- 2 medium tomatoes roasted
- 2 tomatillos roasted
- 1 medium onion quartered
- 4 cloves garlic peeled
- ¼ cup almonds toasted
- ¼ cup peanuts toasted
- ¼ cup sesame seeds plus more for garnish
- ¼ cup raisins or chopped plantain
- 1 small corn tortilla torn
- 1 slice stale bread torn
- 1 stick Mexican chocolate such as Ibarra or Abuelita, about 3 oz
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground cumin
- 4 cups chicken or vegetable broth plus more as needed
- Salt and sugar to taste
- Vegetable oil for sautéing
Instructions
- Toast the dried chilies in a dry skillet over medium heat until fragrant, about 1-2 minutes per side. Do not burn. Transfer to a bowl and cover with hot water to soak for 20 minutes. Drain.
- Roast tomatoes, tomatillos, onion, and garlic until charred and soft. Toast almonds, peanuts, and sesame seeds in a dry skillet until golden.
- In the same skillet, toast the tortilla and bread until crisp.
- In a blender, combine soaked chilies, roasted vegetables, nuts, seeds, raisins or plantain, tortilla, bread, chocolate, cinnamon, cloves, and cumin. Add 2 cups broth and blend until very smooth, working in batches if needed.
- Heat a large pot over medium heat and add a few tablespoons of oil. Pour in the blended mixture and cook, stirring frequently, for 10 minutes.
- Add remaining broth and simmer uncovered for 45-60 minutes, stirring often. Add more broth as needed for a velvety, pourable consistency.
- Season with salt and sugar to taste. Simmer for another 10 minutes to meld flavors.
- Serve warm over chicken, turkey, enchiladas, or vegetables. Garnish with extra sesame seeds and fresh cilantro if desired.
Notes
Mole Poblano is even better the next day as flavors develop. Store in the refrigerator for up to 1 week or freeze for up to 3 months. Adjust chili types and chocolate to taste. Serve with rice, beans, or warm tortillas.
Nutrition
Calories: 210kcalCarbohydrates: 22gProtein: 5gFat: 12gSaturated Fat: 3gSodium: 320mgPotassium: 350mgFiber: 5gSugar: 8gVitamin A: 20IUVitamin C: 10mgCalcium: 6mgIron: 10mg
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