I love how this mole poblano turns simple pantry ingredients into something deeply rich and comforting. When I cook this sauce, I enjoy the slow build of aromas and flavors that make the kitchen feel warm and inviting. This recipe feels special every time I prepare it, and I like serving it when I want a dish that feels both traditional and memorable.
Why You’ll Love This Recipe
I like this recipe because it creates a bold, complex sauce entirely from scratch. I enjoy how every ingredient has a purpose, from the dried chiles to the chocolate that rounds everything out. I also appreciate that the process is methodical and rewarding, and the end result always tastes worth the time and care.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
6 tablespoons vegetable oil
8 ancho chiles, rinsed, stemmed, seeded, and torn
8 pasilla chiles, rinsed, stemmed, seeded, and torn
1 cup raw almonds
1 cup unsalted peanuts
½ cup raw pumpkin seeds
1 corn tortilla
1 slice white bread
1 cup raisins
1 Ceylon cinnamon stick, about 4 inches
10 whole black peppercorns
¼ teaspoon coriander seeds
2 whole cloves
3 garlic cloves
1 medium white onion, sliced
½ cup sesame seeds, plus extra 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
Directions
I begin by heating part of the oil in a large pot over medium-high heat. I fry the dried chiles in batches until fragrant, watching closely so they do not burn, then transfer them to a large heat-safe bowl.
Using the same pot, I toast the almonds, peanuts, and pumpkin seeds until lightly golden and add them to the bowl. I fry the corn tortilla and bread briefly until lightly crisp, then add them in as well.
Next, I toast the cinnamon stick, followed by the raisins, spices, garlic, and onion, adding each ingredient to the bowl once aromatic and softened. I finish by lightly toasting the sesame seeds and transferring them to the bowl.
I heat the chicken broth until very hot and pour it over all the fried ingredients. I cover the bowl and let everything soak until softened. I then blend the mixture in batches until smooth, straining if needed.
I return the blended sauce to the pot, add the Mexican chocolate, chicken bouillon, and salt, and cook gently while stirring until everything is fully melted and combined. I add the cooked chicken at the end and warm it through before serving.
Servings And Timing
I usually prepare this recipe to serve about 6 people. The active cooking time is around 15 minutes, and with soaking and blending included, the total time is approximately 45 to 60 minutes.
Variations
I sometimes increase the number of dried chiles when I want a deeper flavor. I also like swapping the nuts or seeds depending on what I have available in my pantry. For a slightly different sweetness, I occasionally use golden raisins or dried cranberries while keeping the sauce well balanced.
Storage/Reheating
I store leftover mole in an airtight container in the refrigerator for up to one week. I also freeze it for up to three months. When reheating, I warm it slowly on the stovetop or in the microwave, stirring occasionally to keep the texture smooth.
FAQs
Is Mole Spicy?
I find mole to be more rich and earthy than spicy. The chiles add depth rather than strong heat.
Can I Make Mole Ahead Of Time?
I often prepare mole in advance because the flavors continue to develop as it rests, making it even better the next day.
What Makes Mole Thick?
I rely on the tortilla, bread, nuts, and seeds to naturally thicken the sauce while adding flavor.
Does Mole Freeze Well?
I freeze mole regularly and find that it reheats very well without losing its texture or taste.
What Can I Serve With Mole Sauce?
I enjoy serving mole with chicken, enchiladas, tamales, or vegetables for a hearty and comforting meal.
Conclusion
I love how this mole poblano reflects patience, tradition, and deep flavor. Making it from scratch always feels rewarding, and every serving reminds me why this sauce has remained a beloved classic for generations.
A rich, complex, and traditional Mexican sauce made from dried chiles, nuts, seeds, spices, and chocolate. Mole poblano is perfect for serving over chicken or other hearty dishes, showcasing deep, layered flavors that develop over time.
Total Time:60 minutes
Yield:6 servings
Ingredients
6 tablespoons vegetable oil
8 ancho chiles, rinsed, stemmed, seeded, and torn
8 pasilla chiles, rinsed, stemmed, seeded, and torn
1 cup raw almonds
1 cup unsalted peanuts
½ cup raw pumpkin seeds
1 corn tortilla
1 slice white bread
1 cup raisins
1 Ceylon cinnamon stick (about 4 inches)
10 whole black peppercorns
¼ teaspoon coriander seeds
2 whole cloves
3 garlic cloves
1 medium white onion, sliced
½ cup sesame seeds, plus extra 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
Heat 2–3 tablespoons of vegetable oil in a large pot over medium-high heat. Fry the dried chiles in batches until fragrant but not burned. Transfer to a large heat-safe bowl.
In the same pot, toast the almonds, peanuts, and pumpkin seeds until lightly golden. Add to the bowl with the chiles.
Fry the corn tortilla and bread until crisp and add them to the bowl.
Toast the cinnamon stick briefly, then toast the raisins, peppercorns, coriander, cloves, garlic, and onion in the pot. Transfer each to the bowl once aromatic or softened.
Lightly toast the sesame seeds and add to the bowl.
Heat the chicken broth until very hot and pour over all the ingredients in the bowl. Cover and let soak for 10–15 minutes until everything is softened.
Blend the mixture in batches until smooth. Strain if necessary for a finer sauce.
Return the sauce to the pot. Add Mexican chocolate, chicken bouillon, and salt. Simmer gently while stirring until the chocolate is melted and the sauce is thickened and smooth.
Add cooked chicken to the sauce and warm through before serving. Garnish with extra sesame seeds if desired.
Notes
Watch the chiles closely to avoid burning, which can make the sauce bitter.
Letting the mixture soak in hot broth helps everything blend smoothly.
The sauce improves in flavor when made a day ahead.
Freezes well for up to three months.
Serve over chicken, enchiladas, tamales, or roasted vegetables.
