Authentic Mole Poblano
A rich, complex Mexican sauce featuring a blend of dried chilies, warm spices, and dark chocolate.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 4 pieces Mulato chilies, stemmed and seeded
- 3 pieces Ancho chilies, stemmed and seeded
- 3 pieces Pasilla chilies, stemmed and seeded
- 1/2 large White onion, chopped
- 4 pieces Garlic cloves, peeled
- 1/4 cup Raw almonds
- 2 tablespoons Raisins
- 2 tablespoons Sesame seeds
- 1 inch Cinnamon stick
- 3 ounces Mexican chocolate, chopped
- 4 cups Chicken stock
- 3 tablespoons Lard or vegetable oil
Instructions
- 1
Lightly toast all dried chilies in a dry skillet over medium heat until fragrant, then soak them in hot water for 20 minutes.
- 2
In the same skillet, fry the onion, garlic, almonds, and raisins in one tablespoon of lard until golden brown.
- 3
Toast the sesame seeds and cinnamon stick separately until the seeds pop and become aromatic.
- 4
Drain the chilies and place them in a blender with the fried aromatics, nuts, seeds, and one cup of chicken stock.
- 5
Blend the mixture until a very smooth paste forms, adding more stock if necessary to keep the blades moving.
- 6
Heat the remaining lard in a large heavy pot, add the chili paste, and fry for 5-10 minutes while stirring constantly.
- 7
Stir in the remaining chicken stock and the chopped chocolate, simmering on low heat for 45 minutes until thickened and dark.
- 8
Season with salt to taste and serve over poached chicken or turkey, garnished with extra sesame seeds.
Nutrition per Serving
420
Calories
8g
Protein
32g
Carbs
28g
Fat
7g
Fiber
14g
Sugar
650mg
Sodium
Ratings & Reviews
No ratings yet
