Mole Poblano Recipe

Name: Mole Poblano Recipe
Prep time: 30 min
Cook time: 2 h
Yield: 64 serving
Ingredients: 6 guajillo peppers; 6 pasilla peppers; 4 ancho peppers; 4 mulato peppers; 2 tablespoons pepper seeds; 3 tablespoons sesame seeds; 1 teaspoon black peppercorns; ½ teaspoon cloves; ½ teaspoon coriander seeds; ½ teaspoon anise seeds; 1 teaspoon dried thyme; 1 teaspoon Mexican cinnamon; 3 bay leaves; ½ cup pork lard for frying; ½ plantain; 1/3 cup raisins; 1/3 cup almonds; 1/3 cup peanuts; 1/3 cup pumpkin seeds; 2 slices white bread; 2 corn tortillas; 1 onion; 5 cloves garlic; 4 large tomatoes roasted and peeled; 3.5 ounces Mexican chocolate; 6 cups chicken broth or chicken stock; salt to taste; Optional: Sugar

User Reviews

5.0

18 reviews

Excellent

Prep Time
30 mins
Cook Time
2 hrs
Servings
64
Calories
52 kcal
Course
Main Course, Condiments
Cuisine
Mexican

Mole Poblano Recipe

Winston Rice

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This mole poblano recipe is a classic Mexican mole made with a puree of chili peppers, chocolate, toasted nuts, seeds and lots of seasonings and big flavor.

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Ingredients

Servings

FOR THE CHILI PUREE

6 guajillo peppers
6 pasilla peppers
4 ancho peppers
4 mulato peppers

FOR THE SPICE BLEND

2 tablespoons pepper seeds reserved from the above dried chili peppers
3 tablespoons sesame seeds + more for serving, if desired
1 teaspoon black peppercorns
½ teaspoon cloves
½ teaspoon coriander seeds
½ teaspoon anise seeds
1 teaspoon dried thyme
1 teaspoon Mexican cinnamon
3 bay leaves crushed

ADDITIONAL MOLE INGREDIENTS

½ cup pork lard for frying + 2 tablespoons - or use peanut oil + more as needed
½ plantain peeled and chopped
1/3 cup raisins
1/3 cup almonds skin on
1/3 cup peanuts
1/3 cup pumpkin seeds pepitas – best when raw
2 slices white bread use bolillo or French bread
2 corn tortillas stale tortillas are great here
1 onion chopped
5 cloves garlic minced
4 large tomatoes roasted and peeled about 1 pound
3.5 ounces Mexican chocolate 100 grams
6 cups chicken broth or chicken stock + more as needed
salt to taste
Optional: Sugar for a sweeter mole sauce

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Instructions

MAKE THE CHILI PUREE

Remove the stems and seeds from the dried chilies. Reserve 3 tablespoons of the seeds and set aside. Cut the peppers into flat pieces.
Heat a large pan to medium heat and dry toast the chili pepper pieces for 1-2 minutes per side, until they darken and release some of their oils. They might puff up a bit.
Transfer the toasted peppers to a large bowl and cover with very hot water. Soak for 20-30 minutes, or until very softened.
Strain the softened peppers and reserve the soaking liquid.
Transfer the peppers to a food processor with ½ cup of the soaking liquid and puree until very smooth. Add more soaking liquid if needed.
Strain the pepper puree into another bowl and set aside. Discard the solids and any additional soaking liquid. Set the chili puree aside for now.

FOR THE SEASONINGS

Heat a pan to medium heat. Add the reserved pepper seeds, sesame seeds, peppercorns, cloves, coriander seeds, and anise seeds. Dry toast for 1-2 minutes, until they become fragrant. Do not burn.
Transfer to a spice grinder or food processor along with the dried thyme, cinnamon and bay leaves. Process until you have a uniform spice mix. Set aside.

FOR THE FRIED ELEMENTS

Heat ½ cup pork lard or oil in a large pan until melted and hot. Add the plantain and cook for 2 minutes, until they begin to soften.
Add the raisins and cook another minute, until they start to soften.
Add the almonds, peanuts, and pumpkin seeds. Stir and cook another 1-2 minutes, stirring.
Transfer mixture onto paper towels to drain. Reserve the oil and set the pan back onto the heat.
Tear the bread and tortillas into pieces and fry them until they become crispy and brown, turning here and there, about 2 minutes.
Transfer the fried bread and tortillas to a food processor along with the drained raisins, almonds, peanuts and pumpkin seeds.

PAN ELEMENTS

Heat the same pan back to medium heat. Add more lard or oil if needed. Add the onion and cook for 3-4 minutes, or until it softens up.
Add the garlic and cook 1 more minute.
Transfer the onion and garlic to the food processor along with the nuts and bread mixture.
To the food processor, add the roasted tomatoes and reserved spice mix.
Add 2 cups chicken stock and puree until nice and smooth. If needed, add a bit more chicken stock to ensure a very smooth mixture.
Strain this mole flavoring mixture into a second bowl and set aside for now. Discard any solids. NOTE: You may want to do multiple rounds of straining, then reprocess the solids with a bit more chicken stock to get the most out of the solids.

MAKE THE MOLE

Heat 2 tablespoons lard or peanut oil in a large pot. Add the reserved chili puree and cook for 10 minutes, stirring, until the sauce thickens up and coats the back of a spoon.
Add the contents of the second bowl (the pureed and strained mole flavoring mixture), along with the chocolate, remaining 4 cups chicken stock and salt to taste.
Stir until the chocolate is melted through, then simmer for 1 hour, stirring occasionally, to let the flavors develop. Add more chicken stock if you’d like a thinner mole.
Taste and adjust for salt. If you’d like a sweeter mole, stir in 1 tablespoon sugar and simmer. Taste and adjust as desired.

Notes

Makes about 2 quarts. Calories estimates with 1/4 cup serving.

Nutrition Information

Show Details

Calories 52kcal (3%) Carbohydrates 4g (1%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 1g (5%) Trans Fat 1g Cholesterol 1mg (0%) Sodium 13mg (1%) Potassium 106mg (3%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 464IU (9%) Vitamin C 2mg (2%) Calcium 14mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 64Serving

Amount Per Serving

Calories 52 kcal

% Daily Value*

Calories	52kcal	3%
Carbohydrates	4g	1%
Protein	1g	2%
Fat	4g	6%
Saturated Fat	1g	5%
Trans Fat	1g	50%
Cholesterol	1mg	0%
Sodium	13mg	1%
Potassium	106mg	2%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	464IU	9%
Vitamin C	2mg	2%
Calcium	14mg	1%
Iron	1mg	6%