Mole Poblano

Tags / Categories: Rich & Complex Flavor, Chocolate & Chilies, Mexican Cuisine, Puebla Region, Sauce for Poultry, Festive Dishes

Quick Info Box

• Prep Time: 40 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 40 minutes
• Difficulty Level: Intermediate
• Yield: Approximately 4 cups (enough for 6 servings)

Introduction

If you’ve ever dreamed of making an authentic Mexican sauce that’s both rich and complex, mole poblano should be at the top of your culinary bucket list. This iconic sauce from Puebla blends a symphony of ingredients—chilies, nuts, spices, and chocolate—into a velvety, decadent sauce that’s traditionally served over turkey or chicken. It may sound intimidating, but stick with me, and you’ll have a stunning mole to savor and impress.

The Heart of Mole Poblano: Ingredients & Preparation

Mole poblano is a beautiful balancing act—a rich tapestry woven from dried chilies, toasted nuts and seeds, aromatic spices, and a touch of bittersweet chocolate. The classic recipe calls for a few key chilies: ancho, pasilla, and mulato. They bring smokiness and warmth without overwhelming heat. Toasting them gently amplifies their flavors, filling your kitchen with that unforgettable aroma.

Now, onto the nuts and seeds. Slivered almonds, sesame seeds, and pumpkin seeds add a lovely creaminess and depth, while spices like cinnamon, cloves, and cumin lend that signature warm complexity. The chocolate is what makes this sauce unforgettable—it’s a subtle, luscious note that ties everything together without turning the sauce sweet. Pro tip: use a good quality Mexican chocolate or semi-sweet chocolate with minimal sugar.

The preparation involves some patience, but don’t stress if the sauce is a little chunky before blending—that’s totally normal. After carefully layering and cooking the ingredients, you blend everything to a smooth finish, then simmer gently to marry flavors. Your kitchen will smell amazing right about now, trust me.

Ingredients List

• 4 dried ancho chilies, stemmed and seeded
• 4 dried pasilla chilies, stemmed and seeded
• 3 dried mulato chilies, stemmed and seeded
• 4 tablespoons vegetable oil or lard
• 1 medium onion, quartered
• 4 garlic cloves
• 1/4 cup sliced almonds
• 2 tablespoons sesame seeds, plus extra for garnish
• 2 tablespoons pumpkin seeds (pepitas)
• 1 corn tortilla, torn into pieces
• 2 small corn tortillas or 2 slices of day-old white bread, toasted
• 1 large ripe tomato
• 1 cinnamon stick
• 4 whole cloves
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 2 cups chicken broth
• 1 ounce Mexican chocolate (or 50g semi-sweet chocolate), chopped
• Salt to taste
• Optional: 1 tablespoon sugar (if needed to balance bitterness)

Instructions

1. Prepare the Chilies: Heat a dry skillet over medium heat. Toast the chilies gently for 1-2 minutes each side, until fragrant but not burnt. Then, soak them in hot water for 20 minutes to soften. Drain and set aside.
2. Toast the Nuts, Seeds & Bread: Using the same skillet, toast the almonds, sesame seeds, and pumpkin seeds until golden. Set aside a teaspoon of sesame seeds for garnish. Toast torn tortillas or bread pieces until crisp and lightly browned.
3. Sauté Vegetables & Spices: Heat 2 tablespoons of oil in a large pan over medium heat. Add onion quarters and garlic cloves, frying until softened and aromatic. Add the tomato halves and cook until softened, about 8 minutes.
4. Blend the Ingredients: Transfer the toasted chilies, nuts, seeds, bread, vegetables, cinnamon stick, cloves, oregano, cumin, pepper, and half the chicken broth into a blender. Purée until smooth. Add more broth as necessary to maintain a thick but blendable consistency.
5. Simmer the Mole: Heat remaining oil in a wide saucepan or heavy pot over medium-low heat. Pour in the blended sauce and cook, stirring frequently to prevent sticking. Simmer gently for 45 minutes to 1 hour, adding broth as needed so the sauce doesn’t dry out.
6. Add Chocolate & Season: Stir in the chopped chocolate and continue simmering until melted and fully incorporated. Taste and season with salt, and add a bit of sugar if it tastes too bitter. Don’t rush; flavors develop with gentle simmering.
7. Serve Warm: Remove the cinnamon stick and cloves before serving. Garnish with the reserved sesame seeds for that classic touch.

Serving Suggestions & Uses

Mole poblano traditionally comes as a rich sauce over roasted or poached turkey or chicken, but don’t let that limit you. It’s fantastic ladled over grilled pork tenderloin, stuffed poblano peppers, or even drizzled on roasted vegetables for a warming, festive dinner. Serve it with Mexican rice, warm tortillas, and a simple green salad to balance its intensity.

Origin & History

The roots of mole poblano trace back centuries in Mexico, and it’s widely recognized as the country’s national dish. The name “mole” comes from the Nahuatl word mōlli, meaning “sauce.” Legend has it that the first mole poblano was created in Puebla by nuns who combined native ingredients with Old World spices and chocolate brought by the Spaniards. This sauce perfectly captures Mexico’s culinary fusion: indigenous traditions mingling with European influences.

Over time, mole poblano grew from a festive, labor-intensive specialty enjoyed on holidays, weddings, and celebrations into a beloved staple found on Mexican tables year-round.

Variations & Substitutions

• Chilies: If you can’t find mulato chilies, substitute with chipotle or pasilla. For a milder mole, reduce the number of dried chilies.
• Chocolate: Some recipes use bittersweet dark chocolate or add a hint of cinnamon-flavored chocolate. Avoid milk chocolate as it can make the sauce too sweet.
• Vegetarian Version: Use vegetable broth instead of chicken broth, and skip any lard in favor of vegetable oil. Add sautéed mushrooms or seitan as a protein alternative, and mole shines beautifully over roasted vegetables.
• Texture: Some makers prefer a chunkier mole with bits of nuts left intact; others blend until perfectly smooth. Either way works—just consider your audience and occasion.

Storage & Make-Ahead Tips

Mole poblano actually tastes better after resting overnight as the flavors meld beautifully. Let it cool completely, then store in an airtight container in the fridge for up to 5 days.

For longer storage, freeze mole in portions using freezer-safe containers or bags. It will keep well for up to 3 months. Thaw in the fridge overnight, then gently reheat in a saucepan with a splash of broth to loosen the sauce.

When reheating, stir constantly and avoid high heat to prevent scorching. Mole thickens as it cools, so adding liquid when reheating is key. A splash of chicken broth, vegetable stock, or even water will bring it back to that luscious consistency you love.

Nutritional Information (per 1/2 cup serving)

• Calories: ~180 kcal
• Protein: 3g
• Fat: 12g (mostly from nuts and oil)
• Carbohydrates: 14g
• Fiber: 4g
• Sugar: 3g

Related Sauces / Try Next

• Salsa Verde – A tangy, fresh tomatillo-based sauce.
• Chipotle Adobo Sauce – Smoky, spicy, and great for marinades.
• Tinga Sauce – A chipotle-tomato sauce perfect for shredded meats.

FAQ

Q: Can I make mole poblano in advance?
A: Absolutely! Mole benefits from sitting overnight in the fridge, allowing the flavors to deepen. Simply warm gently before serving.

Q: How spicy is mole poblano?
A: Mole poblano is more smoky and rich than overly spicy. The heat is mild to moderate, balanced by chocolate and nuts, making it approachable even if you’re not a chili fanatic.

Q: What if I don’t have all the traditional ingredients?
A: Don’t worry too much! You can substitute chilies as mentioned, use any good-quality chocolate, and tweak spices to your liking. Mole is very forgiving, so feel free to experiment!

Conclusion

Mole poblano is truly a celebration on the plate—a deep, layered sauce that tells the story of Mexican culinary heritage. Though it takes a bit of time and love, making mole at home is profoundly rewarding. Whether you’re serving it for a special occasion or just treating yourself, your efforts will be gloriously delicious. So grab those chilies, prep your pots, and enjoy the magic of mole!