Mole Poblano–Mexico’s Rich Chocolate-Chilli Sauce

Mole Poblano is one of Mexico’s most celebrated and complex dishes, renowned for its deep, dark sauce made from a remarkable blend of chilies, spices, nuts, seeds, and chocolate.

Originating in the state of Puebla, this iconic mole is traditionally served over turkey or chicken and accompanied by rice, making it a centerpiece dish for special occasions, religious feasts, and national celebrations.

What makes Mole Poblano extraordinary is its balance of flavors. It’s not sweet, spicy, or savory alone—but a harmonious combination of all three. Dried chilies such as ancho, pasilla, and mulato provide depth and mild heat, while ingredients like almonds, sesame seeds, cinnamon, cloves, and Mexican chocolate contribute richness, warmth, and subtle bitterness.

The sauce is slow-cooked and carefully blended, resulting in a velvety texture and layered taste that unfolds with every bite.

Prep Time 20 mins

Cook Time 60 mins

Rest Time 10 mins

Total Time 1 hr 30 mins

Cooking Method: Steaming

Cuisine: Mexican

Courses: Dinner, Lunch

Difficulty: Intermediate

Servings: 10

Best Season: Suitable throughout the year

Description

Mole Poblano is one of Mexico’s most celebrated and complex dishes, renowned for its deep, dark sauce made from a remarkable blend of chilies, spices, nuts, seeds, and chocolate.
Background and Origin

Mole’s history stretches back to pre-Hispanic Mexico, where indigenous civilizations prepared thick sauces called molli, made from chilies and ground seeds. These early versions were savory and spicy, often served with game or turkey, a native bird of the region.

The modern form of Mole Poblano emerged during the colonial period in the 16th and 17th centuries, following the Spanish conquest. European ingredients such as cinnamon, cloves, nuts, bread, and chocolate were introduced and blended with indigenous chili-based sauces. This fusion gave birth to the complex mole pablano known today.

One popular legend credits nuns of the Convent of Santa Rosa in Puebla with creating Mole Poblano. According to the story, they combined everything available in their kitchen to prepare a meal for an important visiting archbishop, unintentionally creating a masterpiece. While historians debate the accuracy of this tale, Puebla is widely accepted as the birthplace of the dish.

Over time, Mole Poblano became a symbol of Mexican culinary identity, representing the blending of Indigenous, African, and European influences. It's most famously served during celebrations such as Cinco de Mayo, weddings, baptisms, and Día de los Muertos, where food plays a central role in honoring tradition and community.

Ingredients

3 cloves
2 onion
1 tbsp salt
5 lbs chicken
4 allspice berries
1 tsp peppercorn
1/2 tsp cumin seeds
1/2 tsp thyme
1/2 tsp marjoram
1 tbsp sesame seeds
1/2 bolillo bread
1 corn tortilla
1 Roma tomato
4 garlic cloves
1/2 unripe plantain
4 chile pasilla/ancho
2 chile negro
2 bay leaves
3 tbsp olive oil
2 Chipotle peppers
1 inch cinnamon stick
1/2 cup animal crackers
A small piece of pilóncillo
8 New Mexico or guajillo chile pods
130 g chocolate disk (Ibarra or Abuelita)
2 tbsp- sliced almonds, peanuts, pecans, pepitas, raisins

Instructions

1
How to Prepare Mole Pablano
1. Wash the chicken and place it in a big pot of boiling water. Add the salt, bay leaves, and a whole onion. Once it's boiling, remove all the foamy impurities at the top of the broth. Allow the chicken to cook for at least 25 minutes.
2. Once cooked, remove the chicken from the broth and set it aside. Add some of the broth to a mixing bowl, then add pilóncillo and Mexican chocolate. Let it dissolve in the broth.
3. In a plain pan on medium heat, toast all the spices for a few minutes, then add them to the broth-chocolate mixture. Also toast the sesame seeds and nuts, then add them to the broth.
4. Add a tablespoon of olive oil to the pan and toast the tomato, cut in half. Also toast 1 onion chopped into big chunks. Add them to the broth.
5. Also, toast the garlic cloves and unripe plantain, and then add them to the broth.
6. Next, toast the bread and tortilla and add them to the broth. Then toast the crackers and add them to the broth.
7. Wash and clean the chili pods thoroughly, then toast them in olive oil. Add them to the broth.
8. Transfer the broth ingredients into a blender and blend until smooth.
9. In a medium pot on medium heat, add some oil. Add the blended mole sauce and rinse the blender with the chicken broth, about 3 cups.
10. Bring to a simmer and continue to stir for 10 minutes so it doesn't stick to the bottom of the pot. After 10 minutes of simmering, add the chicken to the sauce. Let it simmer for 10 minutes.
11. Serve with boiled rice.
Video credit: Cooking Con Claudia–YouTube

Note

Tips for Preparing Mole Poblano

The depth of mole comes from layering flavors, not heat alone. Hence, use a mix of ancho, pasilla, and mulato chilies for sweetness, smokiness, and mild bitterness.
For the smoothest texture, blend ingredients in batches. Traditional mole is labor-intensive—taking your time pays off.
Mexican chocolate adds bitterness and depth, not sweetness. Add it gradually and taste as you go to avoid overpowering the sauce.
Adjust salt and sweetness near the end for better control.
Mole tastes even better the next day. Resting allows the flavors to fully meld and deepen.

Mole Poblano stands as a testament to Mexico’s rich cultural history. It’s an intricate dish that tells a story of resilience, creativity, and fusion. Each spoonful reflects centuries of tradition, making it not just a meal, but a living piece of Mexican heritage.

Keywords: Mole Poblano

Read it online: https://recipebuster.com/recipe/how-to-prepare-mole-poblano/