🇲🇽 Mexico recipe

Mole Poblano

Name: Mole Poblano
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 8 servings
Cuisine: Mexico
Ingredients: 5 dried mulato chiles, stemmed and seeded; 4 dried ancho chiles, stemmed and seeded; 3 dried pasilla chiles, stemmed and seeded; 2 dried chipotle chiles, stemmed; 3 tablespoons lard or vegetable oil; 1/4 cup sesame seeds, plus more for garnish; 1/4 cup raw peanuts; 1/4 cup whole almonds; 1/4 cup raisins; 1/3 cup raw pepitas (pumpkin seeds); 3 whole cloves; 1/2 teaspoon black peppercorns; 1 inch Mexican cinnamon stick (canela); 1/2 teaspoon anise seeds; 1/2 teaspoon coriander seeds; 2 corn tortillas, torn into pieces; 1 medium white onion, quartered; 6 cloves garlic, unpeeled; 2 medium tomatoes; 3 tomatillos, husked and rinsed; 3.5 oz Mexican chocolate (such as Abuelita), roughly chopped; 1 tablespoon piloncillo or dark brown sugar; 4 cups chicken broth, warmed; 1 1/2 teaspoons salt, or to taste; 8 bone-in, skin-on chicken thighs or 1 whole turkey breast

Mole Poblano is considered the crown jewel of Mexican cuisine, originating from the city of Puebla. This deeply complex sauce brings together over 20 ingredients including multiple varieties of dried chiles, Mexican chocolate, toasted nuts, seeds, warm spices, and charred aromatics. The result is a velvety, dark reddish-brown sauce that is simultaneously smoky, slightly sweet, nutty, and gently spicy. Traditionally served over turkey for celebrations, it is equally magnificent ladled over braised chicken.

Prep1 hr

Cook2 hrs

Serves8

Difficultyhard

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