Mole

Mole Poblano (Traditional Mexican)

A complex, deeply flavored sauce from Puebla, Mexico, combining multiple dried chiles, spices, and a touch of chocolate. Traditionally served over turkey or chicken, mole is the centerpiece of celebratory meals and Sunday family gatherings.

Prep

45 min

Cook

90 min

Total

135 min

Serves

6

Difficulty

Hard

Recipe ingredients

• •1.5 kg (3¼ lb) turkey or chicken pieces, bone-in, skin-on
• •4 whole dried ancho chiles, stemmed, seeded
• •4 whole dried guajillo chiles, stemmed, seeded
• •2 whole dried pasilla chiles, stemmed, seeded
• •2 whole dried chipotle chiles
• •30 g (¼ cup) sesame seeds
• •60 g (½ cup) raw almonds
• •30 g (¼ cup) raisins
• •2 whole corn tortillas, torn into pieces
• •1 whole small onion, roughly chopped
• •4 cloves garlic
• •2 ripe tomatoes, fresh or canned
• •1 L (4 cups) chicken stock, low-sodium
• •1 tsp ground cinnamon
• •1 tsp ground cumin
• •1 tsp dried oregano, preferably Mexican
• •1 tsp black peppercorns
• •2 whole cloves
• •30 g (1 oz) Mexican chocolate, such as Abuelita or Ibarra
• •30 ml (2 tbsp) lard or vegetable oil
• •10 g (2 tsp) salt, to taste

Steps

1. 1 Toast the chiles: Heat a dry comal or skillet over medium heat. Toast each type of chile separately for 30-60 seconds per side until fragrant and slightly darkened but not burnt. Immediately transfer to a bowl and cover with hot water. Soak for 20 minutes until softened.
2. 2 Prepare the aromatics: In the same skillet, toast the sesame seeds, almonds, and raisins separately until each is lightly golden. Set aside. Toast the tortilla pieces until crisp. Set aside.
3. 3 Blend the sauce base: Drain the chiles (reserve 250 ml / 1 cup of soaking liquid). In a blender, combine the softened chiles, tomatoes, onion, garlic, toasted sesame seeds, almonds, raisins, tortillas, cinnamon, cumin, oregano, peppercorns, and cloves. Add 250 ml of the chile soaking liquid. Blend until smooth, working in batches if needed.
4. 4 Strain the sauce: Pour the blended mixture through a fine-mesh strainer into a bowl, pressing down with a spoon to extract all the liquid and pulp. Discard the fibrous solids. This step is essential for a silky mole.
5. 5 Cook the sauce: Heat the lard or oil in a large heavy pot over medium heat. Pour in the strained sauce carefully (it will splatter). Cook, stirring frequently, for 15-20 minutes until the sauce darkens and thickens slightly.
6. 6 Add the stock and simmer: Pour in the chicken stock and bring to a gentle simmer. Cook uncovered for 30-45 minutes, stirring occasionally to prevent sticking. The mole should thicken to coat the back of a spoon.
7. 7 Cook the poultry: While the mole simmers, season the turkey or chicken pieces with salt. In a separate pan, sear the pieces in a little oil until golden on both sides, about 5 minutes per side. Add enough water or stock to come halfway up the pieces, cover, and simmer for 25-35 minutes until the poultry reaches an internal temperature of 74°C / 165°F.
8. 8 Add the chocolate: Stir the Mexican chocolate into the mole until completely melted and incorporated. Taste and adjust salt.
9. 9 Combine and finish: Nestle the cooked poultry pieces into the mole sauce and simmer together for 10-15 minutes to allow the flavors to meld. The sauce should be rich, complex, and slightly viscous.
10. 10 Serve: Plate the poultry with generous spoonfuls of mole sauce. Traditional accompaniments include Mexican rice, warm tortillas, and sesame seeds sprinkled on top.