Mole Poblano Recipe
Rich, velvety mole poblano: a dance of chocolate, chilies, and spices in a classic Mexican sauce.
Mole Poblano is one of those magical dishes where the aroma alone can transport you to the vibrant streets of Puebla, Mexico. The rich scent of toasted chilies mingling with the deep, earthy notes of chocolate is like an aromatic hug — warm and inviting. It's a dish known for its complex layers of flavor, each bite a new discovery.
Legend has it that this celebrated dish was born in a convent, an inspired concoction mixed from what's on hand for visiting dignitaries. For me, it’s a dish that embodies the heart of Mexican cuisine: a labor of love that brings family and friends together around the table. It's always been a favorite at our family gatherings, a true conversation starter.
What sets this recipe apart is the careful toasting of the ingredients. Lightly charred almonds and sesame seeds add a surprising nutty depth, while soaking dried chilies in hot water softens them just enough to blend perfectly smooth, eliminating any grit. Serve it over tender chicken or turkey, and you’ll have a dish that’s as satisfying to make as it is to eat.
Step-by-Step
- 01Step 1 / 6
In a large skillet over medium-high heat, warm the vegetable oil.
Toast the ancho, guajillo, and pasilla chilies until they are fragrant and slightly darkened, about 2 minutes.
Transfer them to a bowl and cover with hot water.
Let them soak for 20 minutes to rehydrate, then drain.
- 02Step 2 / 6
In the same skillet, toast the almonds and sesame seeds until golden and fragrant, about 3 minutes.
Transfer them to a blender.
- 03Step 3 / 6
Add the onion and garlic to the skillet, sautéing until translucent, about 5 minutes.
Add these to the blender along with the drained chilies.
- 04Step 4 / 6
To the blender, add the chicken broth, raisins, cinnamon, cloves, and allspice.
Blend until smooth, pausing to scrape down the sides if needed.
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- 05Step 5 / 6
Pour the blended mixture back into the skillet.
Stir in the chopped chocolate and let it melt over medium-low heat, stirring occasionally, until the sauce is thick and velvety, about 30 minutes.
Season with salt to taste.
- 06Step 6 / 6
Serve over cooked chicken or turkey, letting the sauce envelop the meat.
It's best enjoyed warm.
Chef Tips
- •Use a high-quality Mexican chocolate for the best flavor.
- •If the sauce is too thick, add a bit more chicken broth until you reach the desired consistency.
- •Toast the chilies just enough to release their aroma, but not so much that they become bitter.
- •A high-powered blender will achieve the smoothest sauce.
- •Leftovers can be frozen for up to three months.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, mole poblano can be made a day in advance and reheated gently before serving.
What can I substitute?+
If you can't find Mexican chocolate, use a good quality bittersweet chocolate and add a pinch of cinnamon.
How do I store leftovers?+
Store in an airtight container in the refrigerator for up to three days or freeze for up to three months.
