Mole Poblano
Mole Poblano
Mexico's most legendary sauce — a complex, velvety mole made from a symphony of dried chiles, chocolate, nuts, seeds, spices, and dried fruits. Traditionally served over turkey or chicken, this dark, rich sauce has over 20 ingredients and a flavor that is simultaneously sweet, savory, spicy, and bitter.
Ingredients
- 5 pieces ancho chiles🔄 Swap available🌶️ Chile info
- 3 pieces guajillo chiles🔄 Swap available🌶️ Chile info
- 3 pieces pasilla chiles★ Specialty
- 1 piece chipotle chile in adobo🔄 Swap available
- 3 pieces Roma tomatoes
- 3 pieces tomatillos🔄 Swap available
- 1 piece white onion
- 4 pieces garlic cloves
- 0.25 cup raisins
- 3 tbsp sesame seeds
- 0.25 cup peanuts (unsalted)
- 0.25 cup almonds
- 1 piece corn tortilla (torn)
- 2 oz Mexican chocolate★ Specialty
- 1 oz piloncillo (or dark brown sugar)🔄 Swap available
- 1 small piece cinnamon stick
- 3 pieces cloves (whole)
- 5 pieces black peppercorns
- 0.5 tsp cumin seeds
- 0.5 tsp dried thyme
- 0.5 tsp dried marjoram
- 3 tbsp lard or vegetable oil
- 3 cups chicken broth
- 3 lbs cooked chicken pieces
- 2 tsp salt
Instructions
- 1
Remove stems and seeds from all dried chiles. Toast them in a dry skillet for 30 seconds per side until puffed and fragrant — be careful not to burn them. Soak in hot water for 20 minutes.
- 2
In the same dry skillet, toast sesame seeds until golden (1 minute), then toast peanuts and almonds until lightly browned. Toast the torn tortilla until crispy. Set everything aside.
- 3
Toast cumin seeds, cloves, peppercorns, and cinnamon in the dry skillet for 30 seconds until fragrant.
- 4
Char tomatoes, tomatillos, onion, and garlic in the skillet or under the broiler until blackened.
- 5
Working in batches, blend soaked chiles, charred vegetables, toasted nuts and seeds, tortilla, raisins, toasted spices, thyme, marjoram, and about 1 cup of chicken broth until very smooth. Strain through a medium-mesh sieve.
- 6
Heat lard in a large, heavy pot over medium-high heat. Carefully pour in the mole sauce (it will sputter) and fry, stirring constantly, for 10 minutes until it darkens and thickens.
- 7
Add remaining chicken broth, chocolate, piloncillo, chipotle, and salt. Stir until chocolate melts. Reduce heat to low and simmer for 30 minutes, stirring occasionally to prevent sticking.
- 8
Add cooked chicken pieces to the mole and simmer for another 15 minutes so the chicken absorbs the flavors.
- 9
Serve garnished with sesame seeds and accompanied by rice and warm tortillas.
Chef's Tips
Mole improves with time — it tastes even better after resting overnight. The sauce freezes beautifully for up to 3 months. When reheating, add a splash of broth to thin it back to the right consistency.
