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Mole Poblano
Created by: Howcan Team
Ingredients
- 3 dried ancho chilies, stemmed and seeded
- 3 dried pasilla chilies, stemmed and seeded
- 3 dried mulato chilies, stemmed and seeded
- 1/2 cup of raisins
- 1/4 cup of almonds
- 1/4 cup of sesame seeds
- 1/4 cup of peanuts
- 1/4 cup of pumpkin seeds
- 1/4 cup of corn tortillas, torn into pieces
- 1/4 cup of Mexican chocolate
- 1/4 cup of vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of ground allspice
- 1/4 teaspoon of ground black pepper
- 1/4 teaspoon of ground coriander
- 1/4 teaspoon of ground anise
- 1/4 teaspoon of dried oregano
- 1/4 teaspoon of dried thyme
- 1/4 teaspoon of dried marjoram
- 1/4 teaspoon of dried bay leaf
- 4 cups of chicken broth
- 1/4 cup of sugar
- Salt to taste
Instructions
- In a dry skillet over medium heat, toast the dried chilies for 2-3 minutes, until fragrant. Place the chilies in a bowl and cover with hot water. Let them soak for 20 minutes, then drain.
- In the same skillet, toast the raisins, almonds, sesame seeds, peanuts, pumpkin seeds, and torn tortillas until golden brown. Transfer to a blender or food processor.
- Add the soaked chilies, Mexican chocolate, and 2 cups of chicken broth to the blender. Blend until smooth, adding more broth if needed to reach a smooth consistency.
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and cook until softened, about 5 minutes.
- Add the blended chili mixture to the pot, along with the ground cinnamon, cloves, allspice, black pepper, coriander, anise, oregano, thyme, marjoram, and bay leaf. Cook for 5 minutes, stirring constantly.
- Stir in the remaining 2 cups of chicken broth and sugar. Bring the mixture to a simmer, then reduce the heat to low and let it simmer for 1 hour, stirring occasionally.
- Season the mole with salt to taste. If the sauce is too thick, add more chicken broth as needed. Simmer for an additional 15 minutes.
- Serve the mole poblano over cooked chicken or turkey, and enjoy!
Mole Poblano is a rich, complex sauce with origins in the city of Puebla, Mexico. Legend has it that nuns at the Santa Rosa convent created the dish to impress a visiting archbishop in the 17th century. This iconic sauce is made with a blend of chilies, chocolate, nuts, and spices, resulting in a velvety, dark sauce that's perfect for smothering over chicken or turkey. Chefs like Susana Trilling and Rick Bayless have popularized this dish, and it's a staple in Mexican cuisine. For the best Mole Poblano, head to Puebla, where you can savor the authentic flavors of this beloved dish. The key to a great Mole Poblano lies in the balance of flavors, especially the chocolate and chilies, so getting the right blend is crucial. If you're feeling adventurous, try making it from scratch, or opt for a shortcut with a high-quality store-bought version.
150 min
6
350 calories
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