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Classic Mole Poblano Sauce

A white ramekin filled with rich, dark mole sauce, showcasing its complex texture.
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A rich and complex Mexican mole sauce, perfect for special occasions. This recipe guides you through creating a traditional mole poblano with chilies, spices, nuts, and a hint of chocolate.

Ingredients

Scale
  • 4 ancho chilies, stemmed and seeded
  • 3 pasilla chilies, stemmed and seeded
  • 2 mulato chilies, stemmed and seeded
  • 1 cup chicken broth
  • 1/4 cup sesame seeds
  • 2 tablespoons pumpkin seeds
  • 1/4 cup slivered almonds
  • 1/4 cup raisins
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground anise seed
  • 1 ounce Mexican chocolate, chopped
  • 1 tablespoon vegetable oil
  • Salt to taste

Instructions

  1. Toast the dried chilies in a dry skillet over medium heat until fragrant, about 1-2 minutes per side. Do not burn them.
  2. Soak the toasted chilies in warm water for 30 minutes, or until softened. Drain.
  3. In the same skillet, toast the sesame seeds, pumpkin seeds, and almonds until lightly browned. Remove from skillet.
  4. In a blender, combine the soaked chilies, toasted seeds and nuts, raisins, onion, garlic, cinnamon, cloves, anise seed, and 1/2 cup of the chicken broth. Blend until a smooth paste forms. Add more broth if needed to achieve a smooth consistency.
  5. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Carefully add the chili paste and cook, stirring constantly, for 5-7 minutes, until it darkens and thickens.
  6. Stir in the chopped Mexican chocolate and cook until melted.
  7. Gradually stir in the remaining 1/2 cup of chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally, to allow the flavors to meld.
  8. Season with salt to taste. The mole should be thick enough to coat the back of a spoon.
  9. Serve warm over cooked chicken or other desired dishes.

Notes

  • For a deeper flavor, you can toast the spices before grinding them with the chilies.
  • This mole sauce freezes well. Make a large batch and freeze portions for future use.
  • Adjust the amount of chocolate and spices to your preference.
  • Consider this a base recipe; many regional variations exist.

Nutrition

Find it online: https://recipestokeep.com/mole-sauce/