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Name: Authentic Mole Poblano Recipe
Prep time: 45 min
Cook time: 90 min
Yield: 6
Cuisine: Mexico
Ingredients: 4 dried Ancho chiles (about 2 oz); 4 dried Mulato chiles (about 2 oz); 4 dried Pasilla chiles (about 2 oz); 1/2 cup vegetable oil, plus more as needed; 1/2 cup raw almonds; 1/2 cup raw peanuts; 1/4 cup raw pumpkin seeds (pepitas); 1/4 cup sesame seeds, plus more for garnish; 1/2 small white onion, roughly chopped; 3 cloves garlic, peeled; 1/2 ripe plantain, sliced; 1/2 cup raisins; 2 corn tortillas, stale or toasted until crisp; 1 slice (1 oz) stale bread (such as a baguette or bolillo); 1/2 teaspoon anise seeds; 1/2 teaspoon coriander seeds; 1/2 teaspoon whole black peppercorns; 2 whole cloves; 1 stick (about 3 inches) Mexican cinnamon (canela); 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano (preferably Mexican); 4 cups chicken or vegetable broth, divided; 1 ounce (about 1 oz) unsweetened Mexican chocolate, chopped; 1 tablespoon piloncillo (or dark brown sugar); 1 teaspoon salt, or to taste

Mole Poblano

🇲🇽 Mexico

Puebla

A rich, dark mole sauce from Puebla made with chili peppers, chocolate, and spices.

Sauce

traditional

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