Mole Poblano is Mexico's most legendary sauce — a labyrinth of dried chilies, nuts, seeds, dried fruits, spices, and Mexican chocolate slowly simmered into a deep, mahogany sauce. Traditionally served over turkey or chicken at weddings and major celebrations. Each spoonful reveals new layers of complexity. Mole-making is an art form passed through generations, with 20+ ingredients in classic recipes.
Serves 8
Simmer chicken in salted water with onion until tender, 45 minutes. Remove chicken; reserve broth.
Toast all chilies in dry skillet 30 seconds per side. Soak in hot water 20 minutes.
Toast almonds, sesame seeds, pumpkin seeds, peanuts in dry skillet until golden, separate batches.
Char tomatoes, tomatillos, onion, and garlic on dry skillet until blackened.
Fry plantains and bread in lard until golden. Reserve.
Toast cinnamon, cloves, peppercorns, anise briefly.
Blend everything (drained chilies, nuts, seeds, vegetables, plantains, bread, spices, raisins) with stock in batches until completely smooth. Strain through fine sieve.
Heat lard in heavy pot. Add mole paste — it will splatter. Stir constantly 20 minutes — it should darken and thicken.
Add chocolate, sugar, salt, and 4-6 cups stock to reach gravy consistency. Simmer gently 30 minutes, stirring frequently. Adjust seasoning.
Add cooked chicken pieces. Simmer 15 more minutes.
Serve over chicken with rice, sesame seeds, warm tortillas.
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Make mole paste a day ahead and refrigerate — flavors deepen.
Don't skip any ingredient — each contributes to the symphony.
Mole Negro (Oaxacan): even darker, includes chilhuacle chilies.
Mole Verde: green with herbs and pumpkin seeds.
Refrigerate up to 1 week. Freezes 3 months. Tastes better with age.
Mole was created by nuns at Santa Rosa convent in Puebla, around 1680, to honor a visiting bishop. Used everything in the kitchen.
Yes — quality jarred mole pastes (Doña María, Mole Mama) are good shortcuts. Thin with stock, add chocolate, simmer.
Yes, and it's actually recommended — the sauce tastes noticeably better after a day in the fridge as the flavors meld. Make the mole paste and sauce up to a week ahead, then reheat gently and add freshly cooked chicken before serving.
Bittersweet dark chocolate with a pinch of ground cinnamon comes close, since Mexican chocolate (like Abuelita) is essentially chocolate blended with cinnamon and sugar. Use slightly less sugar elsewhere in the recipe if your substitute is already sweetened.
Per serving (500g / 17.6 oz) · 8 servings total
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