Mole Poblano

About this recipe

Mole poblano is the most iconic dish in Mexican gastronomy and the pride of Puebla. This extraordinarily complex sauce combines over 20 ingredients including mulato, ancho and pasilla chiles, chocolate, spices, dried fruits and seeds. Traditionally served over turkey or chicken, it is reserved for the grandest celebrations.

1. 1

   Simmer the chicken in water with onion, garlic, salt and herbs for 35 minutes. Reserve the stock and chicken pieces.

   
2. 2

   Devein all the chiles (mulato, ancho, pasilla and chipotle), removing seeds and veins. Toast on a dry comal over medium heat for 30 seconds on each side. Soak in hot water for 20 minutes.

   

   💡 Toast each variety separately as they have different thicknesses. Do not burn them or the mole will taste bitter.

3. 3

   On the same comal, toast the almonds, peanuts, sesame seeds and raisins separately, 2–3 minutes each over medium-low heat until lightly golden.

   
4. 4

   Fry the ripe plantain slices in a little lard until golden on both sides. In the same fat, fry the stale bread until crispy.

   
5. 5

   Dry-roast the tomatoes, onion and garlic on the comal for 10 minutes until softened.

   

   💡 Don't over-toast - burnt chiles make the sauce bitter.

6. 6

   Blend in batches: first the soaked chiles with some stock; then the toasted nuts and seeds; then the tomatoes, bread, plantain and raisins. Strain each batch through a sieve into a single bowl.

   

   💡 Blend each batch very well for 2–3 minutes. A poorly blended mole will have a grainy texture.

7. 7

   Heat the lard in a large, heavy-based pot over medium-high heat. Pour in all the strained sauce at once (it will splutter). Fry, stirring constantly, for 15 minutes.

   
8. 8

   Add the Mexican chocolate broken into pieces, the sugar and 2 cups of chicken stock. Lower the heat to minimum and cook for 45 minutes, stirring every 5 minutes.

   

   💡 The mole should bubble gently. If it is splattering, the heat is too high.

9. 9

   The sauce is ready when it releases fat around the edges and coats the back of a spoon. Adjust the salt.

   

   💡 The sauce should be thick enough to coat the back of a spoon. Add a little water if it gets too thick.

10. 10

    Add the chicken pieces to the mole and cook for a further 15 minutes so they absorb the flavour.

    
11. 11

    Serve the chicken bathed in mole, sprinkled with toasted sesame seeds. Accompany with red rice and corn tortillas.

    

    💡 Mole tastes even better the next day. You can prepare the sauce a day ahead and reheat.