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Mole Poblano - Mexico's National Dish
🇲🇽
Hard
Mexico

Mole Poblano - Mexico's National Dish

The crown jewel of Mexican cuisine - a complex sauce with over 20 ingredients including chocolate, chilies, nuts, and spices. This version of Puebla's famous mole requires patience but rewards with incredible depth of flavor.

Prep
45 minutes
Cook
2 hours
Serves
8
Level
Hard
MexicanComplexCelebrationTraditionalChocolate

The Story Behind the Recipe

Señora Rosa in Puebla taught me that mole is not just a recipe - it's a meditation. Each ingredient is toasted separately, ground by hand, and added at precisely the right moment. Her family's recipe has 34 ingredients and takes two days to prepare properly. This simplified version captures the essence while being achievable for home cooks.

Ingredients

  • Chicken

    Cut into pieces, or use turkey

    3 lbs
  • Ancho chilies

    Dried, stems and seeds removed

    6 pieces
  • Mulato chilies

    Dried, stems and seeds removed

    4 pieces
  • Pasilla chilies

    Dried, stems and seeds removed

    3 pieces
  • Chipotle chilies

    Dried, for smokiness

    2 pieces
  • Roma tomatoes

    Charred over open flame

    3 large
  • White onion

    Quartered and charred

    1 large
  • Garlic

    Unpeeled, roasted

    6 cloves
  • Almonds

    Blanched

    1/4 cup
  • Raisins

    Golden raisins preferred

    1/4 cup
  • Sesame seeds

    Toasted

    3 tbsp
  • Mexican chocolate

    Ibarra or Abuelita brand

    2 oz
  • Cinnamon stick

    Mexican canela preferred

    1 piece
  • Black peppercorns

    Whole

    1/4 tsp
  • Cloves

    Whole

    3 pieces
  • Chicken broth

    Warm

    4 cups
  • Lard or vegetable oil

    Lard is traditional

    1/4 cup
  • Salt

    Or to taste

    2 tsp
  • Sugar

    To balance acidity

    1 tbsp

Instructions

1

Prepare the chilies

Toast chilies in a dry pan for 2-3 minutes until fragrant. Soak in hot water for 20 minutes until soft.

2

Char vegetables

Char tomatoes, onion, and garlic over open flame or under broiler until blackened in spots. Let cool, then peel garlic.

3

Toast nuts and seeds

In dry pan, separately toast almonds, sesame seeds, and whole spices until fragrant. Set aside to cool.

4

Blend chilies

Drain chilies, reserving soaking liquid. Blend with charred vegetables and 1 cup soaking liquid until smooth.

5

Blend nuts and spices

Blend toasted nuts, seeds, spices, raisins, and chocolate with 1 cup warm broth until very smooth.

6

Fry the mole

Heat lard in large pot. Fry chili mixture for 15 minutes, stirring constantly. Add nut mixture and fry 10 more minutes.

7

Simmer and season

Gradually add remaining broth, whisking constantly. Simmer 45 minutes, stirring frequently. Season with salt and sugar.

8

Cook chicken

In another pot, simmer chicken in salted water until tender, about 45 minutes. Add cooked chicken to mole and simmer 15 minutes.

Pro Tips

  • Toast each ingredient separately for maximum flavor development
  • The mole should coat the back of a spoon when ready
  • Don't rush the frying stage - it develops deep flavors
  • Mole improves with time - make a day ahead if possible
  • Serve with warm corn tortillas and Mexican rice

Cultural Context

Legend says mole was created by nuns at the Convent of Santa Rosa in Puebla to honor a visiting bishop. The complexity represents the fusion of indigenous ingredients (chilies, chocolate, tomatoes) with Spanish imports (almonds, spices). Mole poblano is served at the most important celebrations.

Where to Try It

Casa de los Muñecos

Puebla, Mexico

Historic restaurant famous for their traditional mole poblano

Pujol

Mexico City, Mexico

Modern interpretation of mole by chef Enrique Olvera

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