Mole Poblano
Complex traditional sauce with chocolate and spices, perfect over chicken
1 hour 45 min
Total time
8 people
Serves
Hard
Level
Ingredients
- 6 mulato chiles, stemmed and seeded
- 4 ancho chiles, stemmed and seeded
- 2 pasilla chiles, stemmed and seeded
- 2 chipotle chiles
- 1/4 cup sesame seeds
- 1/4 cup pumpkin seeds
- 2 corn tortillas, torn
- 3 tomatoes
- 1 white onion, quartered
- 4 garlic cloves
- 1 tablet Mexican chocolate
- 1 tsp cinnamon
- 1/2 tsp black pepper
- 4 cups chicken broth
- 2 tbsp lard or oil
- Salt to taste
- Cooked chicken pieces
Quick Info
Prep Time
45 min
Cook Time
1 hour
Instructions
- 1
Toast chiles in a dry skillet until fragrant, about 2 minutes per side. Soak in hot water for 20 minutes.
- 2
In the same skillet, toast sesame seeds, pumpkin seeds, and torn tortillas until golden. Set aside.
- 3
Char tomatoes, onion, and garlic on the skillet until blackened in spots.
- 4
Blend the soaked chiles with 2 cups of soaking liquid until smooth. Strain and set aside.
- 5
Blend the toasted seeds, tortillas, charred vegetables, chocolate, cinnamon, and pepper with 1 cup broth.
- 6
Heat lard in a large pot. Fry the chile mixture for 10 minutes, stirring constantly.
- 7
Add the seed and vegetable mixture. Cook for 15 minutes, stirring frequently.
- 8
Gradually add remaining broth until you reach desired consistency. Season with salt.
- 9
Add cooked chicken pieces and simmer for 20 minutes to heat through.
- 10
Serve with rice and warm tortillas, garnished with sesame seeds.
Pro Tips
💡 Mole can be made ahead and frozen for up to 3 months
💡 The sauce should coat the back of a spoon when ready
💡 Don't skip the charring step - it adds essential smoky flavor
Shop the Ingredients
Find everything you need for this recipe at Mi Casa Market. Fresh, authentic ingredients for the best results.