Mole Poblano
A deeply complex Mexican chile sauce with layers of dried chiles, toasted spices, chocolate, and nuts - the iconic centerpiece of Pueblan cooking. Typically served over turkey or chicken.
Ingredients
- 6 dried mulato chiles, stemmed, seeded
- 4 dried ancho chiles, stemmed, seeded
- 4 dried pasilla chiles, stemmed, seeded
- 2 dried chipotle chile (or canned in adobo), stemmed, seeded
- 4 cups low-sodium chicken broth (or vegetable broth)
- 4 tbsp lard or vegetable oil
- 1 white onion, roughly chopped
- 6 garlic cloves, unpeeled
- 4 roma tomatoes, halved
- 4 tomatillos, husked, halved
- 1/4 cup raw almonds, toasted
- 1/4 cup raw pumpkin seeds (pepitas), toasted
- 2 tbsp sesame seeds, toasted
- 1/4 cup raisins
- 2 stale corn tortilla, torn into pieces
- 2 oz Mexican chocolate (or dark chocolate), roughly chopped
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp black peppercorns
- 1/2 tsp dried thyme
- 2 tsp granulated sugar
- 2 tsp kosher salt
Instructions
-
1
Toast 6 stemmed, seeded dried mulato chiles, 4 stemmed, seeded dried ancho chiles, 4 stemmed, seeded dried pasilla chiles, and 2 stemmed, seeded dried chipotle chile (or canned in adobo) in a dry skillet over medium heat for 30 seconds per side until fragrant and slightly darkened. Do not burn. Transfer to a bowl, cover with hot water, and soak 20 minutes. Drain, reserving the soaking liquid.
-
2
In the same dry skillet, char 4 halved roma tomatoes and 4 husked, halved tomatillos cut-side down until blackened in spots, about 5 minutes. Add 6 unpeeled garlic cloves to the skillet and char until soft, about 5 minutes; peel and set aside.
-
3
In a separate pan, heat half the 4 tbsp lard or vegetable oil over medium heat. Fry 1 roughly chopped white onion until golden, about 8 minutes. Add 1/4 cup toasted raw almonds, 1/4 cup toasted raw pumpkin seeds (pepitas), and 2 tbsp toasted sesame seeds and fry 2 minutes. Add 1/4 cup raisins and 2 torn into pieces stale corn tortilla and fry 2 minutes more. Transfer to a blender.
-
4
Add the soaked chiles, charred vegetables, 1 tsp ground cumin, 1/2 tsp ground cinnamon, 1/2 tsp black peppercorns, 1/2 tsp dried thyme, 2 tsp granulated sugar, and 1 cup of low-sodium chicken broth (or vegetable broth) to the blender. Blend until completely smooth, adding more broth as needed. Strain through a medium-mesh sieve.
-
5
Heat the remaining lard or vegetable oil in a large heavy pot over medium-high heat. Carefully pour in the blended sauce (it will spatter). Fry the paste, stirring constantly, for 5 minutes until it darkens and thickens.
-
6
Add the remaining low-sodium chicken broth (or vegetable broth) and 2 oz roughly chopped Mexican chocolate (or dark chocolate). Stir until chocolate melts. Simmer over low heat for 30 minutes, stirring frequently, until the sauce coats a spoon. Season with 2 tsp kosher salt.
-
7
Taste and adjust salt and sugar. Serve over turkey or chicken, or use as a braising sauce.