Mole Poblano
Mole Poblano is a rich and complex sauce made with a blend of spices, chilies, and chocolate, traditionally served over chicken and enjoyed in Mexican cuisine.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Remove the stems and seeds from the dried ancho, pasilla, and guajillo chiles. In a dry pan over medium heat, lightly toast the chiles for about 2-3 minutes until fragrant. Remove and set aside.
- 2
In the same pan, add the sesame seeds and almonds, toasting them until golden brown. Be careful not to burn them, then set aside with the chiles.
- 3
In a large pot, heat vegetable oil over medium heat. Add the chopped onion and sauté until translucent, approximately 5 minutes. Then add the minced garlic and cook for another minute.
- 4
Add the toasted chiles, the sesame seeds, almonds, cinnamon, cumin, cloves, and black pepper to the pot. Stir and cook for about 2 minutes to enhance the flavors.
- 5
Pour in the chicken broth and bring the mixture to a simmer. Let it cook uncovered for 15 minutes, stirring occasionally.
- 6
After 15 minutes, remove from heat and carefully blend the sauce until smooth. You can use an immersion blender or transfer to a traditional blender, returning it to the pot once blended.
- 7
Add the chopped dark chocolate and stir until melted and fully incorporated. Season with salt to taste. If the sauce is too thick, you can add a bit more broth to reach your desired consistency.
- 8
Before serving, check that the finished dish includes 1/4 tsp cloves so the recipe matches the ingredient list.
Cook notes
Tips
To enhance the flavor, let the mole sit for a few hours or overnight before serving.
For a spicier mole, add more guajillo chiles or include a chipotle pepper.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftover mole in an airtight container for up to 1 week in the refrigerator.
- Mole thawed from the freezer should be reheated gently on the stove; do not microwave.
Substitutions
- Replace almonds with peanuts for a different nutty flavor.
- If you can't find dark chocolate, you can use semi-sweet chocolate, but adjust sugar levels accordingly.
What to Serve With
- Steamed rice
- Corn tortillas
- Roasted vegetables
Common Mistakes
- Not toasting the chiles enough, which enhances their flavor.
- Making the mole too thick without adding enough broth to adjust the consistency.
Recipe FAQ
What is Mole Poblano made of?
Mole Poblano is made with various dried chiles, nuts, seeds, spices, dark chocolate, and chicken broth.
How can I store Mole Poblano?
Store Mole Poblano in an airtight container in the refrigerator for up to a week or freeze it for longer storage.
What do you serve with Mole Poblano?
Mole Poblano is traditionally served with chicken or turkey and can be enjoyed with rice or tortillas.
Kitchen tools
Helpful Tools for This Recipe
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Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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