Ingredients
Dried Chiles
- 3 dried ancho chiles, stemmed and seeded
- 3 dried pasilla chiles, stemmed and seeded
- 3 dried mulato chiles, stemmed and seeded
- 2 dried chipotle chiles, stemmed and seeded
Nuts & Seeds
- ¼ cup sesame seeds (plus more for garnish)
- ¼ cup raw almonds
- ¼ cup raw peanuts
- 2 tablespoons pumpkin seeds (pepitas)
- 1 slice of stale bread (torn) 1 small corn tortilla or
Vegetables & Aromatics
- 1 medium white onion, chopped
- 4 cloves garlic, peeled
- 1 medium tomato, chopped
- 1 small plantain or ripe banana, sliced and fried
Spices
- 1 stick cinnamon
- 3 cloves
- ½ teaspoon anise seeds
- 1 teaspoon black peppercorns
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
Other
- 3 tablespoons raisins
- 3 oz Mexican chocolate (or dark chocolate with a bit of cinnamon)
- 4 cups chicken broth (or more as needed)
- 2 tablespoons lard or vegetable oil
- Salt to taste
- Optional: sugar to balance
Directions
Mole Poblano is one of Mexico’s most iconic and beloved traditional dishes, renowned for its rich, complex flavors and deep cultural significance. Originating from the city of Puebla, this sauce is a harmonious blend of a variety of dried chiles, nuts, seeds, spices, and a touch of chocolate, which gives it its distinctive dark color and subtle sweetness.
The preparation of mole poblano is often considered an art form due to the careful roasting, toasting, and blending of ingredients to create a perfectly balanced sauce that is both spicy and slightly sweet with earthy undertones. Traditionally served over tender chicken, mole poblano is a celebratory dish, frequently enjoyed during festivals, holidays, and special family gatherings.
Beyond its exquisite taste, mole poblano tells a story of Mexican heritage, reflecting the fusion of indigenous ingredients with influences brought by the Spanish colonizers. Each bite offers a complex layering of flavors—from smoky and spicy to nutty and chocolatey—making it a unique culinary experience.
Making mole from scratch requires patience and attention to detail, but the rewarding, deeply satisfying flavor is well worth the effort. Whether served with rice, warm tortillas, or simply enjoyed on its own, mole poblano remains a symbol of Mexican cuisine’s richness and diversity.
Here’s a basic nutrition overview for a typical serving of Mole Poblano with chicken (approximate values):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350–400 kcal |
| Protein | 25–30 g |
| Fat | 20–25 g |
| Carbohydrates | 15–20 g |
| Fiber | 3–5 g |
| Sugar | 5–7 g |
| Sodium | 400–600 mg |
Disclaimer: This recipe and nutritional information are provided for educational purposes only. Individual ingredients and cooking methods may vary, affecting nutritional values. Please consult a nutritionist or healthcare professional for personalized dietary advice.
Steps
1 Done | Toast and Soak ChilesIn a dry skillet or comal, toast chiles until fragrant (don't burn them). Transfer to a bowl, cover with hot water, and soak for 20–30 minutes. Drain and set aside. |
2 Done | Toast Nuts, Seeds, and SpicesIn a dry skillet, toast sesame seeds until golden. Set aside. Toast almonds, peanuts, and pumpkin seeds. Set aside. Toast tortilla/bread until crisp and golden. Set aside. Toast cinnamon, cloves, anise, peppercorns until aromatic. |
3 Done | Sauté AromaticsIn a bit of oil or lard, sauté onion and garlic until golden. Add tomato and cook until soft and caramelized. Fry plantain slices until golden brown. |
4 Done | Blend Mole BaseIn batches, blend soaked chiles, nuts/seeds, spices, tortilla, sautéed veggies, plantain, and raisins with some broth until smooth. |
5 Done | Cook the MoleHeat 2 tablespoons lard or oil in a large pot. Pour in blended mixture and simmer for 20–30 minutes, stirring constantly to prevent burning. Add chocolate and stir until melted. Add more broth as needed to reach your desired consistency. Season with salt and a little sugar if desired. |
6 Done | ServeServe over cooked chicken, with a sprinkle of sesame seeds on top. Accompany with Mexican rice and warm tortillas. |
