Mole Poblano

A rich and deeply flavorful Mexican mole sauce made with dried chiles, toasted sesame seeds, almonds, warm spices, and Mexican chocolate. This traditional Mole Poblano develops incredible complexity through slow cooking and is perfect served over chicken or turkey.

Course dinner, Main Course

Cuisine Mexican, Traditional Mexican

Keyword authentic mexican mole, authentic mole poblano, chicken mole poblano, chicken with mole sauce, classic mole poblano, dried chile mole, homemade mexican mole, homemade mole poblano, homemade mole sauce, mexican chicken mole, mexican chocolate mole, mexican mole sauce, mole poblano, mole poblano from scratch, mole sauce recipe, puebla mole recipe, traditional mexican sauce, traditional mole poblano recipe, traditional mole sauce recipe, turkey mole poblano

Prep Time 45

Cook Time 1 30

Total Time 2 15

Servings 8 servings

Calories 485kcal

Cost $26 for entire recipe

Equipment

Large skillet or sauté pan
Dutch oven or large heavy-bottomed pot
Blender or high-powered blender
Fine-mesh sieve or strainer
Large mixing bowl
Wooden spoon or heat-resistant spatula
Tongs
Chef’s knife
Cutting board
Measuring cups and spoons
Small bowls for ingredient prep (optional)

Ingredients

For the Chiles

6 ancho chiles stemmed and seeded
5 mulato chiles stemmed and seeded
2 pasilla chiles stemmed and seeded

For the Vegetables

2 Roma tomatoes
1 large white onion roughly chopped
5 garlic cloves

For the Nuts, Seeds, and Thickening

⅓ cup sesame seeds
⅓ cup almonds
1 tablespoon roasted peanuts optional
2 corn tortillas torn into pieces
1 bolillo roll or 2 slices day-old white bread torn into pieces

For the Fruit and Spices

¼ cup raisins
1 cinnamon stick
2 whole cloves
6 black peppercorns
¼ teaspoon Mexican oregano

For Finishing

3 tablespoons lard divided
2 ounces Mexican chocolate chopped
4–6 cups chicken or turkey stock
2 teaspoons kosher salt

For Serving

3–4 pounds cooked chicken or turkey
1 tablespoon toasted sesame seeds

Instructions

Heat 1 tablespoon of the lard in a large skillet over medium heat. Quickly fry the ancho, mulato, and pasilla chiles for 2–3 seconds per side until fragrant. Transfer them to a bowl, cover with hot water, and soak for 20 minutes.
Char the Roma tomatoes in a dry skillet until blackened in spots. In the same skillet, cook the onion and garlic until softened and lightly browned.
Toast the almonds until fragrant, about 2 minutes. Toast the sesame seeds separately until lightly golden and reserve 1 tablespoon for garnish.
Toast the cinnamon stick, cloves, peppercorns, and oregano for about 30 seconds until aromatic.
Toast the bread and tortillas until golden brown. Briefly fry the raisins until they plump.
Drain the soaked chiles and place them in a blender along with the tomatoes, onion, garlic, almonds, sesame seeds, peanuts (if using), bread, tortillas, raisins, spices, and 2 cups of stock. Blend until completely smooth.
Strain the sauce through a fine-mesh sieve into a large Dutch oven or heavy pot. For an especially silky texture, strain it a second time.
Heat the remaining 2 tablespoons of lard in the pot. Carefully add the strained sauce and cook for 5–10 minutes, stirring constantly.
Add the Mexican chocolate, salt, and 2 more cups of stock. Stir until the chocolate melts completely.
Bring the sauce to a gentle simmer and cook for 60–90 minutes, stirring frequently. Add additional stock as needed to keep the mole thick but pourable.
Add the cooked chicken or turkey and simmer for 10–15 minutes until heated through and coated in the sauce.
Serve topped with the reserved toasted sesame seeds.

Notes

🍫 Understanding the Flavor of Mole Poblano

Mole Poblano is one of the most iconic Mexican sauces, known for its rich combination of dried chiles, nuts, seeds, spices, and chocolate. Despite the chocolate in the ingredient list, a traditional Mole Poblano should not taste like chocolate sauce. Instead, the chocolate adds depth, complexity, and a subtle bitterness that balances the savory ingredients.

The finished sauce should have layers of flavor, including earthy dried chiles, toasted sesame seeds, warm spices, and a velvety texture. Every ingredient plays a role in creating the signature taste that makes Mole Poblano so beloved.

🌶️ The Importance of Properly Preparing the Chiles

The dried ancho, mulato, and pasilla chiles are the heart of this Mole Poblano recipe. Briefly frying them before soaking helps unlock their flavor and aroma, but it is important not to overcook them. Burned chiles can make the entire sauce bitter.

After frying, soaking the chiles in hot water softens them and allows them to blend smoothly into the sauce. This step is essential for achieving the silky consistency associated with authentic mole.

🥜 Why Toasting Matters

Toasting the sesame seeds, almonds, bread, tortillas, and spices builds the deep roasted flavor that defines a great Mole Poblano. Skipping this step can result in a sauce that tastes flat or one-dimensional.

Take your time during the toasting process and stir frequently to prevent scorching. Properly toasted ingredients create a richer and more complex final sauce.

🍫 Choosing the Right Chocolate

Mexican chocolate is the best choice for authentic Mole Poblano because it contains traditional spices and has a distinctive texture. The chocolate should enhance the sauce without becoming the dominant flavor.

A well-balanced mole tastes primarily of chiles, toasted seeds, and spices, with the chocolate adding background richness rather than sweetness.

🥄 Tips for the Smoothest Texture

For restaurant-quality Mole Poblano, strain the blended sauce through a fine-mesh sieve before simmering. This removes any remaining bits of chile skin, seeds, or spices and creates a smoother texture.

For an even silkier sauce, strain it a second time. While this extra step takes a few minutes, it can make a noticeable difference in the final result.

⏲️ Low and Slow Is Best

Mole Poblano develops its signature depth during the long simmer. Cooking the sauce gently for 60 to 90 minutes allows the flavors to meld together and creates a richer, more balanced taste.

Stir the mole frequently during cooking to prevent sticking and add additional stock as needed to maintain a thick but pourable consistency.

🦃 Traditional Serving Suggestions

Mole Poblano is traditionally served over chicken or turkey and garnished with toasted sesame seeds. It pairs beautifully with Mexican rice, warm tortillas, and simple side dishes that allow the sauce to shine.

The rich, complex flavor makes it a popular choice for holidays, celebrations, and family gatherings.

❄️ Make-Ahead and Storage Notes

One of the best things about Mole Poblano is that it often tastes even better the next day. The flavors continue to develop as the sauce rests, making it an excellent make-ahead recipe.

Store leftover mole in an airtight container in the refrigerator for up to 5 days. The sauce can also be frozen for up to 3 months and reheated gently on the stovetop with a splash of stock if needed.

⭐ Final Thoughts

Homemade Mole Poblano may take a little extra time, but the results are well worth the effort. The combination of dried chiles, toasted sesame seeds, warm spices, and Mexican chocolate creates a deeply flavorful sauce that is both comforting and impressive. By following the traditional techniques of frying, toasting, blending, straining, and slow simmering, you can create an authentic Mole Poblano recipe with incredible depth and richness.