Mole Poblano


What can I say, Mike? you said everything! "fairly time-consuming sauce to make" but "most definitely worth the effort, however, considering the end flavor." Nothing to add!! Made it with turkey, and with my own choice: chipotle, ancho, arbol, mulato and guajillo. - Jérémie

ingredients + additional



– Remove the stems and seeds from the dried chilies. Reserve the seeds and set aside. Cut the peppers into flat pieces.


– Heat a large pan to medium heat and dry toast the chili pepper pieces until they darken and release some of their oils.


– Transfer the toasted peppers to a bowl and cover with hot water. Soak until softened. – Strain the softened peppers and reserve the soaking liquid. – Transfer the peppers to a food processor with the soaking liquid and puree until very smooth.


– Strain the pepper puree into another bowl and set aside. Discard the solids and any additional soaking liquid. Set the chili puree aside for now.


– Heat a pan. Add the reserved pepper seeds, sesame seeds, peppercorns, cloves, coriander seeds, and anise seeds. Dry toast until they become fragrant. Do not burn.


– Transfer to a spice grinder or food processor along with the dried thyme, cinnamon and bay leaves. Process until you have a uniform seeds and spices mix. Set aside.


– Heat pork lard until melted and hot. Add the plantain and cook until they begin to soften. – Add the raisins and cook until they start to soften. – Add the almonds, peanuts, and pumpkin seeds. Cook, stirring. – Transfer mixture onto paper towels to drain. Reserve the oil and set the pan back onto the heat. – Tear the bread and tortillas into pieces and fry them until they become crispy and brown.


– Transfer the fried bread and tortillas to a food processor along with the drained raisins, almonds, peanuts and pumpkin seeds. – Heat the same pan back. Add more lard. Add the onion, then garlic, and cook. Transfer to the food processor along with the nuts and bread mixture. – To the food processor, add the roasted tomatoes and reserved spice mix. Add chicken stock and puree until nice and smooth.


– Strain this mole flavoring mixture into a second bowl and set aside for now. Discard any solids.


– Heat lard in a large pot. Add the reserved chili puree and cook, stirring, until the sauce thickens up. – Add the contents of the second bowl (the pureed and strained mole flavoring mixture), along with the chocolate, remaining chicken stock and salt to taste.


– Stir until the chocolate is melted through, then simmer, stirring constantly, to let the flavors develop. – Taste and adjust for salt. Boom! Done!



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