Authentic Mole Poblano Recipe

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 40 minutes
• Servings: 24 to 25

Full Ingredient List

• 1/2 cup lard, vegetable shortening or vegetable oil
• 3 ounces Ancho chiles (about 6-7), stemmed and seeded
• 3 ounces Pasilla chiles (about 12-13), stemmed and seeded
• 3 ounces Mulato chiles (about 6), stemmed and seeded
• 1/3 ounce dried Chipotle chiles (about 4), stemmed and seeded
• 1/2 white onion (about 1/2 pound), roughly chopped
• 3 garlic cloves, peeled and roughly chopped
• 3 tablespoons raw almonds with skin
• 3 tablespoons raw shelled peanuts
• 3 tablespoons raisins
• 1 tablespoon pumpkin seeds
• 4 tablespoons sesame seeds
• 1/2 cup reserved chile seeds
• 5 whole cloves, stemmed
• 1/4 teaspoon anise seeds
• 1/4 teaspoon coriander seeds
• 1/2 teaspoon whole black peppercorns
• 1 stick true or Ceylon cinnamon
• 1/4 teaspoon ground allspice
• 1/8 teaspoon dried thyme
• 1/8 teaspoon dried marjoram
• 1/2 pound Roma tomatoes (about 2), charred or roasted
• 1/3 pound tomatillos (about 2), husked, rinsed, charred/roasted
• 2 corn tortillas, sliced into 8 pieces
• 1/2 bolillo, telera, or baguette, about 2 ounces, thickly sliced
• 6 ounces Mexican style chocolate or bittersweet chocolate
• 5 cups chicken broth
• 4 cups chicken broth to dilute later on
• 1 teaspoon kosher or sea salt, or more to taste
• 1/2 cup sesame seeds, toasted for garnishing

Mole Poblano

Tools and Equipment

• large casserole dish
• slotted spoon
• mixing bowl
• blender or food processor

Ingredients

Instructions

1. Step 1: In a large extended casserole dish set over medium high heat, add lard, vegetable oil, or shortening.
2. Step 2: Once hot, add the chiles in batches and saute, stirring often, until crunchy and browned. Be careful not to burn them. Remove with a slotted spoon and place in a mixing bowl. (Tips: Do not overcrowd the pan to ensure even browning.)
3. Step 3: In the same oil, add the chopped onion and garlic. Saute for 2 to 3 minutes, until softened.
4. Step 4: Add the almonds, peanuts, raisins, and pumpkin seeds. Cook for another 2 to 3 minutes.
5. Step 5: Stir in the sesame seeds, reserved chile seeds, whole cloves, anise seeds, coriander seeds, black peppercorns, cinnamon stick, ground allspice, thyme, and marjoram. Cook for 3 to 4 more minutes, stirring often.
6. Step 6: Next, add the tortilla pieces, bread, tomatoes, and tomatillos. Cook for a couple of minutes.
7. Step 7: Add the reserved browned chiles back to the pot and pour in the chicken broth. Stir and bring to a simmer.
8. Step 8: Add the chocolate pieces and salt; mix well, and let simmer for 12 to 15 minutes. Turn off the heat, cover, and let stand for 1/2 hour.
9. Step 9: In batches, puree the mixture in a blender or food processor until smooth. The mole can be stored covered in the refrigerator for up to a month, or frozen for up to a year.
10. Step 10: When ready to use, dilute with chicken broth in a saucepan and simmer for 2 to 3 minutes. Serve over cooked chicken or turkey, garnished with toasted sesame seeds.

Nutritional Information

• Calories: 200
• Protein: 4g
• Fat: 14g
• Carbohydrates: 14g
• Fiber: 3g
• Sugar: 4g

Additional Information

Notes: Ensure all chiles are fresh and not overly bitter to maintain balance in flavors.

Background: Mole Poblano is a traditional Mexican sauce with origins in Puebla, reflecting a blend of indigenous Mexican and Spanish influences.

Geographic Region: Puebla, Mexico

Seasonality: Best made in cooler months or for celebrations.

Occasion: Perfect for celebrations and special occasions.

Recommended Pairings

• Mexican-style rice
• Refried beans
• Corn tortillas

Tags

Mexican Traditional Sauce Spicy Nutty Holiday Poultry Dinner Gluten-Free