📝 About This Recipe
Widely considered the national dish of Mexico, Mole Poblano is a culinary masterpiece that marries the smoky heat of dried chilies with the earthy richness of nuts, seeds, and Mexican chocolate. This complex, velvety sauce is a labor of love, offering a deep mahogany hue and a flavor profile that dances between savory, spicy, and subtly sweet. It is a celebration of history and heritage, perfect for elevating simple roasted meats into a festive feast.
🥗 Ingredients
The Chili Base
- 4 ounces Mulato chilies (stems and seeds removed)
- 3 ounces Ancho chilies (stems and seeds removed)
- 2 ounces Pasilla chilies (stems and seeds removed)
- 1/2 cup Lard or Vegetable Oil (for frying)
Nuts, Seeds, and Aromatics
- 1/2 White onion (thickly sliced)
- 4 pieces Garlic cloves (unpeeled)
- 1/2 cup Raw almonds (whole)
- 1/3 cup Shelled pumpkin seeds (pepitas) (raw)
- 1/4 cup Sesame seeds (plus extra for garnish)
- 1/4 cup Raisins
- 1 inch Cinnamon stick (Mexican Canela preferred)
The Thickener and Liquid
- 1 piece Corn tortilla (stale or toasted until dark)
- 1 slice Bolillo roll or baguette (1-inch thick)
- 6-8 cups Chicken stock (low sodium)
- 3 ounces Mexican chocolate (chopped (e.g., Abuelita or Ibarra))
- 1 teaspoon Salt (to taste)
👨🍳 Instructions
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1
Heat 2 tablespoons of lard in a large heavy skillet over medium heat. Lightly fry the dried chilies in batches for about 30-60 seconds until fragrant and slightly puffed, being careful not to burn them.
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2
Place the fried chilies in a large bowl and cover with hot water. Let them soak for 20-30 minutes until softened.
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3
In the same skillet, fry the sliced onion and garlic cloves until charred and softened. Remove the garlic skins once cool and set aside with the onions.
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4
Fry the almonds and pumpkin seeds in the remaining fat until golden brown and popping. Remove and drain on paper towels.
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5
Toast the sesame seeds in a dry pan over medium heat until golden, then set aside. Reserve 1 tablespoon for garnish.
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6
Fry the raisins until they plump up, then remove. In the same fat, fry the tortilla and bread slice until very dark brown (this provides color and thickness).
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7
Drain the chilies (discarding the soaking water) and place them in a high-speed blender. Add 2 cups of chicken stock and blend until a very smooth paste forms. Strain through a fine-mesh sieve into a bowl.
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8
Place the fried nuts, seeds, raisins, bread, tortilla, onion, garlic, and cinnamon in the blender with another 2 cups of stock. Blend until completely smooth.
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9
Heat the remaining lard in a large Dutch oven or clay pot (cazuela) over medium-high heat. Carefully add the chili paste (it will splatter) and stir constantly for 5 minutes as it darkens.
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10
Stir in the blended nut and seed mixture. Gradually add the remaining chicken stock until the sauce reaches the consistency of heavy cream.
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11
Bring to a low simmer, then add the chopped Mexican chocolate and salt. Stir until the chocolate is melted and fully incorporated.
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12
Reduce heat to low and simmer, partially covered, for 45-60 minutes. Stir frequently to prevent the nuts from sticking to the bottom. The mole is ready when a thin layer of oil rises to the surface.
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13
Taste and adjust seasoning. If the sauce is too thick, whisk in a little more warm stock. The final texture should be silky and coat the back of a spoon.
💡 Chef's Tips
Don't rush the chili frying; if they burn, the mole will be bitter. Use a high-quality blender to ensure the nuts and seeds are pulverized into a perfectly smooth cream. If you can't find Mexican chocolate, use bittersweet chocolate with a pinch of cinnamon and a drop of vanilla extract. Mole tastes even better the next day as the dozens of ingredients have time to fully harmonize. Always strain the chili paste through a fine-mesh sieve to remove any stubborn bits of skin for a professional finish.
🍽️ Serving Suggestions
Serve over poached or roasted chicken thighs and legs for the classic 'Pollo en Mole'. Pair with warm corn tortillas and a side of Mexican red rice (Arroz Rojo). Garnish generously with toasted sesame seeds and thin rings of raw white onion. Enjoy with a glass of Horchata or a bold, fruity Zinfandel to complement the spice. Use leftovers to make 'Enmoladas'—tortillas dipped in mole, folded, and topped with queso fresco.