Mole Poblano Recipe
This Mole Poblano recipe is rich, complex, and full of deep Mexican flavor, made with a blend of dried chiles, nuts, spices, and a hint of chocolate. Perfect for special occasions or when you want to bring a little tradition and warmth to your table.
Servings 1 Gallon
Ingredients
Dried Chiles
- 2 mulato chiles
- 2 ancho chiles
- 2 pasilla chiles
- 2 chipotle chiles
- 2 guajillo chiles
- 2 morita chiles
Fresh Ingredients
- 2 tomatoes
- 2 tomatillos
- 2 garlic cloves
- 1 plantain
- 1/4 white onion chopped
Nuts
- 25 grams Sesame Seeds
- 50 grams Peanuts
- 50 grams Pumpkin Seeds
- 50 grams Almonds
- 50 grams Pecans
- 50 grams Walnuts
Whole Spices
- 10 grams coriander seeds
- 10 black peppercorns
- 2 dried whole cloves
- 2 star anise
- 10 dried allspice
- 1 tablespoon dried rosemary
- 1/4 teaspoon thyme
- 1/4 teaspoon cumin
- 1/4 teaspoon anise seeds
- 1 cinnamon stick
- 50 grams Raisins
- 2 bay leaves
Saute With
- Kosher salt to taste
- 2-3 Tablespoons Lard or oil
Finish With
- 1 tablet of Mexican chocolate
For Chicken Mole
- Bone-in chicken pieces cooked according to your favorite method, enough for your guests.
Instructions
Prep Work:
- For the chili peppers: All of the dried chiles must be cut open with scissors and all of the chile seeds and veins must be removed. Reserve this chile mixture for the next step.
- Weigh all of the nuts and spices and reserve them in bowls for toasting.
Toasting The Ingredients:
- In a heavy bottomed skillet, cast iron skillet, or comal, heat the pan over medium-high heat. Toast all of the spices just to awaken the oils and release the aromas and reserve all toasted ingredients in a large bowl.
- In the same pan, toast all the large nuts, raisins, and the cinnamon stick and reserve. Toast the sesame seeds on their own. They should turn slightly golden and the sesame seeds and pumpkin seeds pop. Reserve in the large bowl.
- Reduce the heat and toast all of the dried chiles until they change color slightly and release their aromas, make sure not to burn them.
Making The Mole Sauce:
- Place all of the dried and cleaned chiles in a small pot and cover with 1 cup water. Simmer until the dried chile reconstitutes. Reserve the pot of chiles and chile water, you'll need both.
- In a blender or food processor, grind the toasted spices, seeds, raisins, and nuts together. Leave in the blender while you work on the fresh vegetables.
- Heat the lard or oil in a large dutch oven or clay pot. Add the tomatoes, tomatillo, onion, garlic, and plantain and stir fry together for 4 minutes or until everything is softened and fragrant. Salt during cooking to taste.
- Next add the chile and the remaining chile water to the frying vegetables. Allow to come to a simmer. Cook until everything is soft.
- Pour the vegetable and chile mixture into the blender on top of the nut mixture. Blend until completely smooth.
- Pour the sauce back into the large pot and bring to a simmer over low heat for 10 minutes. Melt in the tablet of chocolate and season with additional salt to taste.
Cooking Bone-In Chicken Pieces:
- Mole sauce can be used to smother cooked chicken, or sauce chicken enchiladas. I prefer to place bone-in chicken pieces in an Instant Pot with favorite seasonings such as seasoning salt, onion powder, garlic powder, bay leaves, 1 cup of water and some chicken bouillon powder, and cook for 25 minutes. Remove and serve topped with the mole sauce for chicken mole. Serve with cilantro rice and beans.