The crown jewel of Mexican cuisine, mole poblano is a deeply complex sauce from the state of Puebla made with dried chiles, seeds, spices, and Mexican chocolate. It is traditionally served over turkey or chicken and takes patience to make right — but the result is extraordinary.

Directions

STEP #1

Heat a dry skillet over medium heat. Toast each dried chile 15–20 seconds per side until fragrant (do not burn). Place toasted chiles in a bowl, cover with boiling water, and soak 20 minutes until softened. Drain and reserve the soaking liquid.

STEP #2

In the same dry skillet, toast sesame seeds, pumpkin seeds, and almonds until golden, stirring constantly. Remove and set aside. Briefly toast cinnamon, peppercorns, cumin, thyme, and marjoram until fragrant — just 30 seconds. Add the tortilla and bread pieces to the skillet and toast until golden.

STEP #3

Heat 2 tablespoons of lard in a large heavy pot over medium-high heat. Fry the onion and garlic until charred and caramelized, about 8 minutes. Add tomatoes and tomatillos and cook until soft, another 5 minutes. Add raisins and cook 2 minutes more. Remove everything from the pot and set aside.

STEP #4

Working in batches, blend the soaked chiles, fried aromatics, toasted seeds and nuts, tortilla, bread, and spices with enough chicken broth to make a smooth, thick paste. Strain through a medium-mesh sieve for a silkier sauce.

STEP #5

Heat remaining lard in the pot over medium-high heat. Add the blended mole paste all at once — it will spit and splatter, so use a lid as a shield. Fry the paste, stirring constantly, for about 5 minutes until it deepens in color and the fat separates slightly.

STEP #6

Add the remaining chicken broth gradually, stirring to incorporate. Add the Mexican chocolate and stir until fully melted. Season with salt and sugar. Reduce heat to low and simmer uncovered for 25–30 minutes, stirring often, until the sauce is thick enough to coat the back of a spoon.

STEP #7

Add the chicken pieces to the mole and simmer on low heat for 25–30 minutes until fully cooked through and the flavors have melded. Serve over white rice with warm corn tortillas and a sprinkle of sesame seeds.

Tips

Mole poblano tastes even better the next day. Make it ahead and reheat gently, adding a splash of broth if it thickens too much.
Leftover mole freezes perfectly for up to 3 months. Freeze in 1-cup portions for a weeknight shortcut.
Look for mulato, ancho, and pasilla chiles at a Mexican grocery store — the combination of all three is what makes an authentic mole.

Mole Poblano

Ingredients

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