Mole Poblano
- 🌶️ 3 dried ancho chilies
- 🌶️ 3 dried pasilla chilies
- 🌶️ 3 dried mulato chilies
- 🧅 1 medium onion, chopped
- 🧄 4 cloves garlic
- 🍅 2 ripe tomatoes, chopped
- 🍫 2 ounces Mexican chocolate (or bittersweet chocolate)
- 🌰 1/4 cup almonds
- 🌰 1/4 cup peanuts
- 🌾 1/4 cup sesame seeds
- 🍞 1 slice of stale bread or 2 corn tortillas
- 🍯 1 tablespoon raisins
- 🧂 1 teaspoon ground cinnamon
- 🧂 1/2 teaspoon ground cloves
- 🧂 1/2 teaspoon ground coriander
- 🧂 1/2 teaspoon ground anise
- 🧂 1/2 teaspoon ground black pepper
- 🧂 1 teaspoon salt
- 🥄 2 tablespoons lard or vegetable oil
- 💧 4 cups chicken broth
- 🐔 4 pieces of cooked chicken (breasts or thighs)
Mole Poblano is a rich and complex Mexican sauce made with a blend of chilies, spices, chocolate, and nuts, traditionally served over poultry. This recipe offers a simplified version, capturing the essence of the classic dish.
Ingredients
🌶️ 3 dried ancho chilies
🌶️ 3 dried pasilla chilies
🌶️ 3 dried mulato chilies
🧅 1 medium onion, chopped
🧄 4 cloves garlic
🍅 2 ripe tomatoes, chopped
🍫 2 ounces Mexican chocolate (or bittersweet chocolate)
🌰 1/4 cup almonds
🌰 1/4 cup peanuts
🌾 1/4 cup sesame seeds
🍞 1 slice of stale bread or 2 corn tortillas
🍯 1 tablespoon raisins
🧂 1 teaspoon ground cinnamon
🧂 1/2 teaspoon ground cloves
🧂 1/2 teaspoon ground coriander
🧂 1/2 teaspoon ground anise
🧂 1/2 teaspoon ground black pepper
🧂 1 teaspoon salt
🥄 2 tablespoons lard or vegetable oil
💧 4 cups chicken broth
🐔 4 pieces of cooked chicken (breasts or thighs)
Equipment
• Large skillet
• Blender
• Saucepan
• Strainer
Prep Time
• 30 minutes
Cook Time
• 1 hour
Calories and Macros per Serving
Per serving (serves 4):
• Calories: 600
• Protein: 35g
• Fat: 40g
• Carbohydrates: 30g
Instructions
1. Prepare the Chilies:
o Remove stems and seeds from the dried chilies.
o Heat a large skillet over medium heat. Toast the chilies for a few seconds on each side until fragrant, being careful not to burn them.
o Place the toasted chilies in a bowl and cover with hot water. Let them soak for 20 minutes until softened.
2. Toast the Nuts and Seeds:
o In the same skillet, toast the almonds, peanuts, and sesame seeds until golden brown. Set aside.
3. Sauté Aromatics:
o Add lard or vegetable oil to the skillet. Sauté the chopped onion and garlic until translucent.
o Add the chopped tomatoes and cook until they break down.
4. Blend the Sauce:
o Drain the soaked chilies and place them in a blender.
o Add the sautéed onion, garlic, tomatoes, toasted nuts, sesame seeds, bread or tortillas, raisins, spices, and chocolate.
o Pour in 2 cups of chicken broth. Blend until smooth, adding more broth if necessary to achieve a thick, pourable consistency.
5. Cook the Mole:
o Pour the blended sauce through a strainer into a saucepan to remove any solids.
o Simmer the sauce over low heat for 30 minutes, stirring occasionally.
o Adjust seasoning with salt to taste.
6. Serve:
o Place the cooked chicken pieces on a serving platter.
o Pour the mole sauce over the chicken.
o Garnish with additional sesame seeds if desired.
Cooking and Serving Tips
• Serving Suggestions: Serve with warm corn tortillas and rice.
• Storage: Mole sauce can be made ahead and stored in the refrigerator for up to a week or frozen for longer storage.
• Adjusting Spice Level: For a milder sauce, reduce the number of chilies or remove seeds before soaking.
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