Mole Poblano
Mexico's most complex sauce — a dark, rich, deeply layered chile-and-chocolate sauce made from mulato, ancho and pasilla chillies blended with toasted nuts, seeds, dried fruits, spices and a small amount of dark chocolate. Served over turkey or chicken.
- Total
- 50 min
- Serves
- 8
- Level
- Hard
Prep 20 min · Cook 30 min
Ingredients
Method
Toast dried chillies briefly in a dry pan. Remove seeds. Soak in hot water 20 minutes. Toast pumpkin seeds, sesame, almonds separately in a dry pan.
About 5 min
Fry fried plantain and tortilla pieces in lard. Fry onion and garlic until charred.
About 11 min
Blend (in batches if needed) the soaked chillies, toasted seeds, nuts, fried plantain, tortilla, charred onion, garlic, raisins, spices and a cup of stock into a thick paste.
About 11 min
Heat lard in a large, wide pot (cazuela). Add the blended paste — it will spit. Fry, stirring constantly, for 5 minutes.
About 11 min
Add remaining stock gradually. Add chocolate broken into pieces. Simmer uncovered 45–60 minutes, stirring frequently, until the mole is thick, glossy and darkened. Taste — add salt and a little sugar to balance.
About 11 min
Add cooked turkey or chicken to the mole; simmer 20 more minutes. Serve over rice, garnished with sesame seeds and tortillas. Mole improves dramatically the next day.
About 3 min
Nutrition per serving (estimate)
- Calories
- 480
- Protein
- 34 g
- Carbs
- 28 g
- Fat
- 28 g
- Fibre
- 8 g
- Sugar
- 10 g
- Sodium
- 680 mg
Contains: nuts, sesame
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Recipe by Boon Tools.