Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mole Sauce (Mole Poblano)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A traditional Mexican mole poblano sauce made with dried chiles, nuts, seeds, spices, raisins, and Mexican chocolate, creating a rich, smooth, and deeply complex sauce often served over chicken.

  • Total Time: 2 hours 25 minutes
  • Yield: 10 servings

Ingredients

  • 6 tablespoons vegetable oil, divided
  • 8 ancho chiles (about 4 ounces), rinsed, stemmed, seeded, and torn into pieces
  • 8 pasilla chiles (about 2 1/2 ounces), rinsed, stemmed, seeded, and torn into pieces
  • 1 cup raw almonds
  • 1 cup unsalted peanuts
  • 1/2 cup raw pumpkin seeds
  • 1 corn tortilla
  • 1 slice white bread
  • 1 cup raisins
  • 1 4-inch Ceylon cinnamon stick
  • 10 whole black peppercorns
  • 1/4 teaspoon coriander seeds
  • 3 cloves garlic
  • 2 whole cloves
  • 1 medium white onion, sliced
  • 1/2 cup sesame seeds, plus more for garnish
  • 7 to 8 cups chicken broth
  • 3.1 ounces Mexican chocolate
  • 2 tablespoons kosher salt
  • 2 chicken bouillon cubes
  • Cooked chicken, for serving

Instructions

  1. Heat 4 tablespoons vegetable oil in a large Dutch oven over medium-high heat.
  2. Fry half the ancho and pasilla chiles for about 1 minute until fragrant, stirring frequently. Transfer to a large heat-safe bowl. Repeat with the remaining chiles.
  3. In the same pot, fry almonds, peanuts, and pumpkin seeds for about 1 minute until lightly toasted, then add to the bowl.
  4. Add 1 tablespoon oil and fry the corn tortilla for about 30 seconds per side. Remove and add to the bowl. Toast the slice of white bread for about 30 seconds per side and add to the bowl.
  5. Add 1/2 tablespoon oil and fry the cinnamon stick for 30 seconds. Add raisins and fry for 2 minutes. Transfer to the bowl.
  6. Add another 1/2 tablespoon oil and fry peppercorns, coriander seeds, garlic, and cloves for about 1 minute. Transfer to the bowl.
  7. Add the remaining oil and fry the sliced onion for about 3 minutes until softened. Transfer to the bowl.
  8. Toast sesame seeds in the pot for about 1 minute until fragrant and add to the bowl.
  9. Heat the chicken broth until very hot and pour it over the bowl of fried ingredients. Cover and soak for 15 minutes.
  10. Working in batches, blend half the softened ingredients with half the soaking liquid until very smooth.
  11. Strain the blended mixture through a fine mesh strainer into a large pot. Repeat with the remaining ingredients.
  12. Add Mexican chocolate, chicken bouillon cubes, and kosher salt.
  13. Cook over medium heat for about 8 minutes, stirring occasionally, until the chocolate melts and the sauce thickens slightly.
  14. Add cooked chicken to the sauce and simmer for about 2 minutes until heated through.
  15. Serve with sesame seeds sprinkled on top.

Notes

  • Keep a close eye on ingredients while frying to prevent burning, which can cause bitterness.
  • Straining the sauce helps achieve a smooth, traditional mole texture.
  • Add dried chile de arbol if you prefer a spicier mole.
  • Guajillo or mulato chiles can substitute for pasilla chiles.
  • Sunflower seeds, pecans, or cashews can replace some nuts or seeds.
  • The sauce tastes even better the next day as flavors develop.
  • If the mole thickens too much when reheating, add chicken broth to loosen it.
  • Author: Amelia
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Halal

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 12g
  • Sodium: 820mg
  • Fat: 28g
  • Saturated Fat: 5g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 5g
  • Protein: 20g
  • Cholesterol: 45mg

Find it online: https://cooksplash.com/ho-to-make-mole-sauce-mole-poblano/