Mole Poblano Recipe

Name: Mole Poblano
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: about 4 cups
Cuisine: Mexican
Ingredients: 4 dried ancho chiles, stems and seeds removed; 3 dried guajillo chiles, stems and seeds removed; 2 dried pasilla chiles, stems and seeds removed; 1/4 cup sesame seeds; 1/4 cup almonds; 1/4 cup peanuts; 1/4 cup raisins; 2 corn tortillas, torn into pieces; 1/2 cup vegetable oil; 1 onion, chopped; 3 cloves garlic, minced; 2 tomatoes, roasted and peeled; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/2 teaspoon ground cumin; 1/2 teaspoon black pepper; 1 tablet (3.1 oz) Mexican chocolate, broken into pieces; 4 cups chicken broth; Salt to taste

Mexican · Main course · 120 min total

Mole Poblano recipe videos

A rich, complex sauce from Puebla, Mexico, made with chiles, spices, nuts, and a hint of chocolate, traditionally served over turkey or chicken.

30
min prep

90
min cook

8
servings

380
kcal/serving

Ingredients

4 dried ancho chiles, stems and seeds removed
3 dried guajillo chiles, stems and seeds removed
2 dried pasilla chiles, stems and seeds removed
1/4 cup sesame seeds
1/4 cup almonds
1/4 cup peanuts
1/4 cup raisins
2 corn tortillas, torn into pieces
1/2 cup vegetable oil
1 onion, chopped
3 cloves garlic, minced
2 tomatoes, roasted and peeled
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1 tablet (3.1 oz) Mexican chocolate, broken into pieces
4 cups chicken broth
Salt to taste

Instructions

Toast the dried chiles in a dry skillet over medium heat for 2-3 minutes until fragrant. Soak in hot water for 20 minutes, then drain.
In the same skillet, toast sesame seeds, almonds, peanuts, and raisins separately until lightly browned. Set aside.
Fry the torn tortillas in 2 tablespoons oil until golden. Remove and set aside.
In a large pot, heat remaining oil over medium heat. Sauté onion and garlic until soft, about 5 minutes.
Add the soaked chiles, toasted nuts and seeds, raisins, fried tortillas, roasted tomatoes, cinnamon, cloves, cumin, and pepper. Cook for 5 minutes.
Pour in chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes.
Remove from heat and let cool slightly. Transfer mixture in batches to a blender and puree until smooth.
Return puree to pot over low heat. Add chocolate and stir until melted. Simmer for 30 minutes, stirring occasionally, until thickened. Season with salt.
Serve over cooked chicken or turkey.

Tips

Mole tastes better the next day; refrigerate overnight and reheat gently.
Store leftover mole in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
For a smoother sauce, strain through a fine-mesh sieve after blending.

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