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Mexican Mole Poblano Recipe

Mexican · Sauce · 90 min total

A rich, complex sauce from Puebla, Mexico, made with chiles, chocolate, and spices. This version is adapted for home cooks while preserving authentic flavor.

Ingredients

• 6 dried ancho chiles, stems and seeds removed
• 3 dried pasilla chiles, stems and seeds removed
• 2 dried guajillo chiles, stems and seeds removed
• 1/4 cup sesame seeds
• 1/4 cup slivered almonds
• 1/4 cup raisins
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon cumin seeds
• 2 whole cloves
• 1 (3-inch) cinnamon stick
• 1/2 teaspoon dried oregano (Mexican preferred)
• 3 tablespoons vegetable oil
• 1 medium white onion, chopped
• 3 garlic cloves, minced
• 1 (14.5 oz) can fire-roasted diced tomatoes, drained
• 1 ripe plantain, peeled and sliced
• 1/4 cup chopped Mexican chocolate (or dark chocolate with cinnamon)
• 2 cups chicken broth (or vegetable broth)
• Salt to taste
• 1 tablespoon sugar (optional, to balance bitterness)

Instructions

1. Toast the dried chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant. Place in a bowl, cover with hot water, and soak for 20 minutes until softened. Drain, reserving 1 cup of soaking liquid.
2. In the same skillet, toast sesame seeds, almonds, raisins, peppercorns, cumin, cloves, and cinnamon stick until fragrant (about 2-3 minutes). Transfer to a bowl.
3. Heat 1 tablespoon oil in a large pot over medium heat. Add onion and garlic; cook until soft (5 minutes). Add tomatoes and plantain; cook for 5 minutes. Stir in the toasted spices and soaked chiles.
4. Add the chocolate and 1 cup of the reserved chile soaking liquid. Cook, stirring, until chocolate melts. Add chicken broth and bring to a simmer. Cook for 20 minutes, stirring occasionally.
5. Let the mixture cool slightly, then transfer to a blender (in batches if needed) and blend until very smooth. Strain through a fine-mesh sieve back into the pot, pressing on solids.
6. Heat remaining 2 tablespoons oil in the pot over medium heat. Pour in the strained sauce and cook, stirring constantly, for 10-15 minutes until thickened. Season with salt and sugar if needed. Adjust consistency with additional broth if desired.
7. Serve warm over chicken, turkey, or enchiladas.

Tips

• Mole keeps well refrigerated for up to a week or frozen for 3 months.
• For a milder mole, remove all seeds from chiles; for spicier, keep some seeds.
• Traditional mole is served with sesame seeds sprinkled on top.

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