Mole Poblano (Simplified for Home Cooks)
Mole Poblano is Puebla’s legendary dish—deeply spiced, chocolate-kissed, and rich with history. This simplified version brings together dried chiles, nuts, raisins, and a touch of Mexican chocolate to create a velvety sauce perfect for chicken or turkey. It’s the kind of bold, celebratory dish that turns any meal into an event.
Ingredients
- Chiles & Aromatics:
- 4 dried mulato chiles
- 4 dried pasilla chiles
- 2 dried ancho chiles
- 1 dried chipotle chile optional
- 3 tablespoons lard or oil
- 1 medium white onion chopped
- 3 garlic cloves
- Thickener & Sweet Elements:
- 1 corn tortilla torn
- 1 slice of white bread torn
- ¼ cup raisins
- 1 ripe plantain sliced
- ¼ cup almonds
- ¼ cup sesame seeds
- ½ teaspoon ground cinnamon
- 3 whole cloves
- ½ teaspoon anise seeds
- ¼ teaspoon coriander seeds
- ¼ teaspoon thyme
- Core Flavor:
- 1 small tomato roasted
- 1 tomatillo roasted
- ½ tablet Mexican chocolate Ibarra
- 2 –3 cups chicken broth
- Salt to taste
- For Serving:
- Roasted chicken or turkey
- Warm corn tortillas
- White rice
Instructions
- Prep the chiles: Remove stems/seeds from all dried chiles. Toast them in a dry pan until fragrant, then soak in warm water for 20 minutes.
- Toast the extras: In a large skillet, heat oil or lard. Toast almonds, sesame seeds, raisins, tortilla, bread, plantain, and spices. Set aside.
- Roast and blend: Roast the tomato and tomatillo. Blend them with the soaked chiles, toasted nuts/seeds, onion, garlic, and some chicken broth until smooth.
- Simmer the mole: In a deep pot, pour the blended mixture and simmer over low heat for 1.5 to 2 hours, stirring often. Add broth if too thick.
- Add chocolate & season: Stir in chocolate during the last 15 minutes of simmering. Let it melt completely. Season with salt.
- Serve: Pour over roasted chicken or turkey. Garnish with sesame seeds. Serve with warm tortillas and rice