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Mexico

Mole Poblano

Mole poblano, from the Mexican state of Puebla, is a dark sauce of dried chiles, nuts, seeds, spices and a small amount of chocolate. It should taste complex rather than sweet, with no single ingredient standing out. The danger point is frying the chiles: a few seconds too long and they burn, which leaves the entire pot bitter.

Prep
1 hr
Cook
2 hr 45 min
Total
3 hr 45 min
Serves
8

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An illustration of Mole Poblano
Mole Poblano, illustrated for Tastybop

Ingredients

  • 4 lb (1.8 kg) bone-in chicken pieces, skin removed
  • 1 large white onion, half left whole and half sliced
  • 5 garlic cloves, peeled
  • 6 dried ancho chiles (about 3 oz / 85 g)
  • 6 dried mulato chiles (about 3 oz / 85 g), or more ancho
  • 4 dried pasilla chiles (about 1 oz / 30 g)
  • 1 or 2 dried chipotle chiles, or canned chipotles added at the blending step
  • 1/2 cup (120 ml) lard or vegetable oil, divided
  • 1/4 cup (35 g) whole almonds
  • 1/4 cup (35 g) raw peanuts
  • 1/4 cup (35 g) raw hulled pumpkin seeds
  • 1/4 cup (40 g) raisins
  • 1 stale corn tortilla, torn up
  • 1 slice stale white bread, torn up
  • 2 Roma tomatoes, quartered
  • 1/3 cup (50 g) sesame seeds, plus 2 tbsp to garnish
  • 1-inch (2.5 cm) piece Mexican cinnamon stick
  • 4 whole cloves and 1/2 tsp anise seed
  • 1/2 tsp black peppercorns
  • 3 oz (85 g) Mexican chocolate, chopped
  • 1 to 2 tbsp piloncillo or brown sugar
  • 1 tbsp salt, plus more to taste
  • To serve: cooked white rice and warm corn tortillas

Instructions

  1. Stem the dried chiles and shake out the seeds. Tear them open so they lie flat. Do this in a ventilated kitchen and avoid touching your eyes.
  2. Put the chicken, the onion half, 2 garlic cloves, the salt and 10 cups (2.4 L) water in a large pot. Simmer gently for 35 to 40 minutes, until the thickest part reaches 165°F (74°C). Lift out the chicken and refrigerate it, then strain the broth and keep it hot over low heat.
  3. Heat 1/4 cup (60 ml) of the lard in a large skillet over medium heat. Fry the chiles in batches for 10 to 15 seconds per side, until they darken slightly and smell like raisins and tobacco. Discard any that turn black or smell acrid. Put them in a bowl, cover with 4 cups (950 ml) hot broth and soak for 30 minutes.
  4. In the same fat, fry each item in turn and move it to a plate: almonds and peanuts for 2 minutes, pumpkin seeds for 1 minute until they pop, raisins for 30 seconds until puffed, tortilla and bread until brown. Then cook the sliced onion and remaining garlic for 5 minutes and the tomatoes for 5 minutes more.
  5. In a dry skillet over medium-low heat, toast all the sesame seeds for 2 minutes, until golden, and set aside 2 tablespoons for garnish. Toast the cinnamon, cloves, anise seed and peppercorns for 1 minute.
  6. Blend the chiles, plus any canned chipotles, with their soaking liquid until smooth, then push through a sieve. Rinse the blender and puree the nuts, seeds, raisins, tortilla, bread, onion mixture, tomatoes and spices with 2 cups (480 ml) broth until very smooth.
  7. Heat the remaining 1/4 cup (60 ml) lard in a heavy pot over medium-high heat. Add the chile puree, standing back because it spatters, and stir for 10 minutes, until dark and thick. Add the nut puree and cook, stirring, for 10 minutes more.
  8. Stir in 3 cups (720 ml) broth and simmer on low, partly covered, for about 1 hour, stirring every 5 to 10 minutes and scraping the bottom. Add more broth or water if needed. It's ready when it coats a spoon and small pools of fat rise to the surface.
  9. Stir in the chocolate and 1 tablespoon sugar and simmer for 10 minutes. Taste and adjust the salt and sugar. Add the chicken and simmer gently for about 15 minutes, until heated back through to 165°F (74°C). Sprinkle with the reserved sesame seeds and serve with rice and warm tortillas.

Tips

  • If the finished sauce tastes bitter, the chiles or seeds probably scorched. A little more sugar, a pinch of salt and a bit of chocolate can soften it, but burnt chiles can't be fully rescued.
  • Mexican chocolate is grainy and spiced with cinnamon. If you can't find it, use bittersweet chocolate and a pinch more cinnamon, starting with 2 oz (55 g).
  • For a nut-free mole, replace the almonds and peanuts with extra pumpkin and sesame seeds. Check that the chocolate is nut-free as well.

Did you know?

  • Mole poblano is a dark sauce of chilies, spices and a little chocolate.
  • Some recipes use more than twenty ingredients.
  • It comes from Puebla and is a star at big celebrations.

Questions

Does mole poblano taste like chocolate?

Not really. Chocolate is a small part of the sauce and mainly adds depth and roundness. The main flavors are dried chile, toasted seeds and warm spices.

What meat is traditional with mole poblano?

Turkey is the traditional choice for festive meals in Puebla, and chicken is very common in home cooking. Poach either one to 165°F (74°C) and use its broth for the sauce.

Can I make mole ahead and freeze it?

Yes. The sauce keeps for 3 to 4 days in the fridge and 2 to 3 months in the freezer, and the flavor deepens after a day or two. Thin it with broth when reheating, and cool it within 2 hours.

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