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Pistachio Mole

Name: Pistachio Mole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 0.25 tsp Cumin; 4 cloves Garlic; 500 ml Chicken stock; 2 tbsp Vegetable oil; 1 raja Cinnamon; 2 Poblano peppers; 200 g Unsalted pistachios; 1 Onion

55 min (20 prep + 35 cook) Medium 6 servings Ciudad de México

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 12 May 2026

Modern pistachio and poblano mole, creamy and full of nutty flavour.

About this recipe

A mole-style sauce made with toasted pistachios, roasted poblano pepper, onion and spices. A creation of modern Mexican cuisine, creamy with a nutty flavour.

History & Origin

Pistachio mole is one of the best examples of contemporary new Mexican cuisine: a preparation that respects the philosophy and technique of traditional mole - that complex, multi-ingredient sauce patiently toasted, ground and cooked - but uses a non-traditional ingredient, the pistachio, to create something entirely new. The pistachio, a nut of Persian origin, arrived in Mexico through trade and was adopted mainly in confectionery. However, in recent decades, chefs of the nueva cocina mexicana discovered that the pistachio's natural fat, vibrant green colour and complex flavour with nutty and sweet notes integrate perfectly with roasted poblano chilli, onion, garlic and traditional Mexican spices like cinnamon and cloves. This mole gained popularity in restaurants in Mexico City, Guadalajara and Puebla. It is served over chicken breasts, turkey, enchiladas or simply as a dip for tostadas.

Estimated cost

£7.50

Total cost

£1.25

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

280

Calories

Protein

14g

Carbohydrates

22g

Fat

Fibre

380mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Toast 200g unsalted pistachios in a dry frying pan over medium heat for 5 minutes. Remove most of the skins by rubbing in a clean cloth, but some skin can remain for the green colour. Set aside.
💡 Do not over-toast, just until they become lightly fragrant.
2
Roast 2 poblano peppers over a flame until the skin blackens. Place in a plastic bag for 10 minutes. Peel and deseed. On the same griddle, roast 1 sliced onion and 4 unpeeled garlic cloves until slightly charred.
3
Blend the toasted pistachios with the roasted peppers, onion, peeled garlic, 1 cinnamon stick, 2 cloves, 1/4 teaspoon cumin, salt and 400ml chicken stock. Blend until very smooth and homogeneous.
💡 Blend in 1-minute cycles to avoid overloading the blender.
4
Heat 2 tablespoons oil in a casserole over medium heat. Carefully pour in the sauce (it will splatter). Fry the mole for 10 minutes, stirring constantly to prevent sticking. Add more stock if too thick.
💡 This process of frying the mole is essential for developing the flavour.
5
Adjust salt and consistency. Serve over cooked chicken breasts, turkey or enchiladas. Garnish with whole toasted pistachios and pickled red onion.
💡 The mole keeps for 5 days in the fridge and can be frozen.