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Mole poblano served with chicken and rice
Rich and traditional Mexican Mole Poblano

Authentic Mole Poblano

Author: Flavelo
Sauces and Gravies Recipes Main Courses
Mole Poblano is the Baroque masterpiece of Mexican cuisine, the 'Queen of Sauces.' It's a misconception that this is a chocolate sauce: chocolate is merely a spice here, bridging the heat of chilies with the creaminess of seeds and nuts (sesame, almonds). It's a complex emulsion where every step—toasting, soaking, and slow simmering—has a chemical reason for achieving perfect harmony.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • High-power blender
  • Sieve (for straining)
  • Heavy-bottomed pot

Allergen Information

⚠️ Tree Nuts
⚠️ Sesame

Instructions

1 ✓

Remove stems and seeds from the chilies. Toast them in a dry, hot pan for 5-10 seconds per side. Careful not to burn them! Then soak them in hot water for 20 minutes.

Tip: Rehydration softens the fibers enough to blend them into a creamy paste later.
2 ✓

In the same pan, toast the sesame seeds and almonds until golden brown. Set aside. Then, roast the onion, garlic, and whole tomatoes until dark brown (almost blackened skins).

Tip: This roasting (Maillard reaction) gives the mole its characteristic smoky depth.
3 ✓

Place the drained soft chilies, toasted nuts, roasted vegetables, spices, and a little broth into a blender. Blend until completely smooth.

Tip: If you don't have a high-speed blender, pass the mixture through a sieve to remove tomato skins and chili fibers.
4 ✓

Heat the lard/oil in a pot until smoking. Carefully pour in the sauce—it will sizzle and splatter! Cook, stirring constantly, for 5 minutes.

Tip: This 'shocking' of the sauce stabilizes the flavors and color.
5 ✓

Pour in the remaining broth, add the chocolate, and simmer over low heat until the chocolate melts and the fat rises to the surface (approx. 15-20 minutes).

Tip: The oil separating indicates the water has evaporated and the emulsion has thickened to the correct consistency.

Recipe FAQ

Why did the sauce turn bitter?
You likely burned the chilies during toasting. Dried chilies turn bitter in seconds if overheated.
What kind of chocolate should I use?
Traditionally Mexican chocolate discs (cinnamon-sugar), but a good quality 70% dark chocolate works perfectly too.

Ingredients

  • 4 whole Dried Ancho Chilies
  • 4 whole Dried Pasilla or Mulato Chilies
  • 2 tbsp Sesame Seeds
  • 1/4 cup Almonds (blanched)
  • 2 oz Dark Chocolate (min. 70%)
  • 2 whole Tomatoes
  • 1 small Onion
  • 2 cloves Garlic
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Cumin Seeds
  • 2 cups Chicken Broth
  • 2 tbsp Lard or Vegetable Oil