Traditional Mexican Mole Poblano Recipe

Ingredients:

Dried chiles (about 60 g total):

• 3 ancho chiles

• 3 pasilla chiles

• 2 mulato chiles

Spices and aromatics:

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 cinnamon stick (or 1 tsp ground cinnamon)

• 1 star anise

• 4 cloves

• 1/2 tsp black pepper

• 3 garlic cloves

• 1 medium onion

Nuts and seeds:

• 30 g peeled almonds

• 30 g roasted peanuts

• 2 tbsp sesame seeds (+ extra for garnish)

• 2 tbsp raisins

Other ingredients:

• 1 ripe tomato (or 2 rehydrated dried tomatoes)

• 2 slices of stale bread (or 2 toasted tortillas)

• 30 g Mexican dark chocolate (at least 60% cacao, unsweetened)

• 1 tbsp sugar

• Salt to taste

• 1–2 tbsp oil or lard

• Water or chicken broth to adjust the sauce

Preparation:

Prepare the chiles:
Remove seeds and stems from the ancho, pasilla, and mulato chiles.
Soak them in hot water for 20–30 minutes until soft. Drain.

Toast spices and seeds:
In a dry skillet, lightly toast the almonds, peanuts, sesame seeds, cumin, coriander, cinnamon, star anise, cloves, black pepper, and bread or tortillas. Watch carefully to avoid burning. Set aside.

Cook aromatics:
Sauté the chopped garlic and onion in a bit of oil until lightly browned.
Add the chopped tomato and cook for 5 minutes.

Blend the sauce:
In a blender or powerful food processor, combine the soaked chiles, toasted spices and seeds, dried fruits, garlic-onion-tomato mixture, raisins, chocolate pieces, sugar, and a pinch of salt.
Blend while adding a bit of water or broth until smooth and creamy.

Final cooking:
Pour the sauce into a pan with a bit of oil or lard.
Simmer gently for 20–30 minutes, stirring often.
Adjust seasoning (salt, sugar) and consistency with water if needed.

To serve:
Traditionally served with chicken or turkey.
Serve with white rice and garnish with toasted sesame seeds.

Tips:
Mole can be made in large batches and keeps well refrigerated.
Every Mexican family has its own version — this one is a well-balanced classic.