Mole Sauce (Mole Poblano)
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4.9
57 reviews
Excellent
Mole Sauce (Mole Poblano)
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How to make authentic mole sauce! This traditional Mexican dish is made from chiles, nuts, seeds, spices, chocolate, dried fruit, and more!
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Ingredients
- 1 4-6 pound whole chicken*, cut into pieces
- water, as needed
- 6 tablespoons Vegetable oil, divided
- 8 ancho chiles, (about 4 ounces), rinsed, stemmed, seeded, and torn into pieces
- 8 pasilla chiles, (about 2 ½ ounces), rinsed, stemmed, seeded, and torn into pieces
- 1 cup raw almonds
- 1 cup unsalted peanuts
- ½ cup raw pumpkin seeds
- 1 corn tortilla
- 1 slice white bread
- 1 cup raisins
- 1 4-inch Mexican cinnamon stick
- 10 whole black peppercorns
- ¼ teaspoon coriander seeds
- 3 clove garlic
- 2 cloves
- 1 medium white onion, sliced
- ½ cup Sesame seeds, plus more for garnish
- 3.1 ounces Mexican chocolate (about 1 round disc)
- 2 tablespoons kosher salt
- 2 chicken bouillon cubes
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Instructions
- Add the chicken to a large pot and cover with enough water to fully submerge it plus 1 inch. Bring it to a boil over high heat, reduce the heat to medium, cover, and cook for 15 minutes or until the chicken is fully cooked. Carefully transfer the chicken pieces to a large plate and set aside to cool. Cover the pot to keep the chicken broth hot and set aside for later use.
- Heat 4 tablespoons of oil in a large Dutch oven or pot over medium-high heat. Add ½ of the ancho chiles, ½ of the pasilla chiles, and fry for 1 minute until fragrant, stirring frequently to avoid burning them. Shake off any excess oil from the chiles and transfer them to a large heat-safe bowl. Add in the remaining batch of ancho and pasilla chiles, and repeat.
- To the same pot, add the almonds, peanuts, and pumpkin seeds. Pan fry for 1 minute until lightly toasted and fragrant. Transfer them to the same large heat-safe bowl.
- In the same pot, heat 1 more tablespoon of oil. Add the corn tortilla and lightly fry for 30 seconds on each side. Transfer it to the bowl.
- In the same pot, add the white bread and lightly toast for 30 seconds on each side. Transfer it to the bowl.
- Heat another ½ tablespoon of oil in the same pot and add the cinnamon stick. Fry for 30 seconds, stirring often, then add in the raisins and continue frying for 2 minutes. Transfer everything to the large bowl.
- Heat another ½ tablespoon of oil in the same pot. Add the black peppercorns, coriander seeds, garlic, and cloves, and lightly fry for 1 minute, stirring often. Transfer it to the bowl.
- Heat another ½ tablespoon of oil in the same pot and add the onions. Fry for 3 minutes until softened, then transfer them to the large bowl.
- Heat another ½ tablespoon of oil in the same pot and add the sesame seeds. Fry for 1 minute until lightly toasted, stirring often, then transfer them to the bowl. Remove the pot from the heat and set aside.
- Add 7 cups of the reserved hot chicken broth to the large bowl of fried ingredients. Cover with aluminum foil or plastic wrap and let everything soak for 15 minutes.
- Transfer half of the softened ingredients along with half of the liquid to a large blender and blend for 3 to 5 minutes on high until it’s as smooth as possible. Pour the blended mixture through a fine mesh strainer and into the same large Dutch oven or pot used for frying. Repeat with the remaining ingredients and liquid.
- Add the Mexican chocolate, chicken bouillon, and salt in the large Dutch oven or pot filled with the strained mole sauce. Heat over medium heat and cook for 8 minutes, until the chocolate has completely melted and the chicken bouillon has fully incorporated into the sauce. Taste and season with additional salt if necessary.
- Add in the cooked chicken pieces and cook for 2 more minutes to heat everything through. Serve chicken with a generous helping of mole sauce and garnish with sesame seeds.
Notes
- Chicken: If you just want to make the sauce and not the chicken that goes along with it, you’ll need 7 cups of chicken broth.
- Mexican cinnamon: If you don’t have a Mexican cinnamon stick (also known as Ceylon cinnamon), you can use 2 teaspoons of ground Ceylon cinnamon instead. If using ground cinnamon, add it in step 12 along with the Mexican chocolate, chicken bouillon, and salt.
Nutrition Information
Show Details
Serving
1serving
Calories
506kcal
(25%)
Carbohydrates
78g
(26%)
Protein
20g
(40%)
Fat
40g
(62%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
14g
Monounsaturated Fat
19g
Trans Fat
0.04g
Cholesterol
0.2mg
(0%)
Sodium
2075mg
(86%)
Potassium
1843mg
(53%)
Fiber
27g
(108%)
Sugar
31g
(62%)
Vitamin A
18545IU
(371%)
Vitamin C
24mg
(27%)
Calcium
217mg
(22%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 506kcal | 25% |
| Carbohydrates | 78g | 26% |
| Protein | 20g | 40% |
| Fat | 40g | 62% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 0.2mg | 0% |
| Sodium | 2075mg | 86% |
| Potassium | 1843mg | 39% |
| Fiber | 27g | 108% |
| Sugar | 31g | 62% |
| Vitamin A | 18545IU | 371% |
| Vitamin C | 24mg | 27% |
| Calcium | 217mg | 22% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
57 reviews
Excellent
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