Recipe

Mole Poblano

A deep, savory-sweet Mexican sauce with toasted chiles, warm spices, nuts, and a hint of chocolate, blended silky and simmered until it hugs your spoon.

By Matt Campbell

•

4.8

A platter of chicken covered in glossy dark mole poblano sauce with sesame seeds, served with warm tortillas on a rustic wooden table in a bright home kitchen

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Mole poblano is one of those dishes that looks like it belongs behind a restaurant kitchen door, guarded by a family recipe and a little bit of mystery. The truth is: you can absolutely make it at home. It is a project, yes. It is also deeply satisfying in the way only a pot of something dark, complex, and gently bubbling can be.

This version leans traditional where it matters. We toast dried chiles, bloom spices, and use nuts and seeds for body. Then we blend until silky and simmer until the flavors stop arguing and start harmonizing. The chocolate is there, but it is not a candy bar situation. Think background bass note, not lead singer.

Make it for chicken, turkey, enchiladas, roasted veggies, or just to feel like you did something impressive on a random Saturday. And if you taste as you go, which you should, you will learn what mole is really about: balance.

An assortment of dried ancho, pasilla, and mulato chiles with garlic and spices on a wooden cutting board on a clean kitchen counter

Why It Works

Deep, layered flavor without mystery. Toasting the chiles, nuts, and spices builds that signature roasted complexity.
Velvety texture. Nuts, seeds, and a good blend turn the sauce glossy and spoon-coating.
Balanced heat. Ancho, pasilla, and mulato give fruit and earth first, with warmth that you control.
Make-ahead friendly. Mole gets better after a night in the fridge, which is basically the best news.

Pairs Well With

Storage Tips

Refrigerator: Cool mole completely, then store in an airtight container for up to 5 days. The sauce will thicken as it chills. Loosen with a splash of stock or water when reheating.

Freezer: Freeze in 1 to 2 cup portions (I like deli containers or freezer bags laid flat) for up to 3 months. Thaw overnight in the fridge.

Reheat: Warm gently in a saucepan over low heat, stirring often so the bottom does not scorch. If it starts to look grainy or too thick, add a bit more warm stock and keep stirring. It will come back together.

A glass container filled with dark mole poblano sauce with a tight lid, sitting on a kitchen counter next to a small bowl of sesame seeds

Common Questions

Is mole poblano spicy?

It is usually mild to medium. The dried chiles used here are more about fruitiness and depth than sharp heat. If you want more kick, add 1 to 2 small dried arbol chiles or a pinch of cayenne when you bloom the spices.

Does mole poblano have chocolate?

Yes, traditionally it often includes chocolate, usually Mexican chocolate. It adds bitterness and warmth, not sweetness. If you only have unsweetened cocoa powder, that works too.

What chiles are best for mole poblano?

The classic trio is ancho, pasilla, and mulato. If you cannot find mulato, use more ancho and pasilla. You will still get a great mole.

My mole tastes bitter. How do I fix it?

Bitter mole usually means something got over-toasted, most commonly the chiles or sesame. Simmering can mellow things a bit, but the real fixes are dilution and balance: add a splash of warm stock, a small pinch of sugar or a bit more chocolate, and a touch more fat if it tastes thin and harsh. Finish with a tiny bit of vinegar or lime for lift. If it tastes truly burnt, the only real fix is remaking the scorched component.

Do I need a high-powered blender?

It helps, but it is not required. A standard blender works fine if you blend in batches and give it time. If your sauce is not silky, push it through a fine-mesh strainer after blending.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or sauté pan
Medium pot or Dutch oven for simmering
Blender (or immersion blender, plus extra patience)
Fine-mesh strainer (optional, for ultra-smooth mole)
Tongs and a wooden spoon
Measuring cups and spoons

The first time I made mole poblano, I treated it like a test. I lined up ingredients, read three recipes, and still felt like I was winging it the moment the chiles hit the pan. But somewhere between toasting sesame and smelling cinnamon bloom in warm fat, it clicked. Mole is not about perfection. It is about paying attention. Toast, smell, taste, adjust. The sauce teaches you as you go. Now it is one of my favorite “I wonder if…” kitchen days, especially when I want something cozy that also tastes like I worked harder than I did.

Mole Poblano

(4.8 Reviews)

Prep Time 30 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 40 minutes

Servings Makes about 5 cups (enough for 8 to 10 portions when used as a sauce)

Ingredients

Dried chiles

4 ancho chiles, stems and seeds removed
3 pasilla chiles, stems and seeds removed
2 mulato chiles, stems and seeds removed (or use 1 more ancho and 1 more pasilla)
4 to 6 cups low-sodium chicken stock, divided (2 cups for soaking, the rest for blending and thinning as needed)

Nuts, seeds, and thickener

1/4 cup sesame seeds, plus more for serving
1/4 cup raw almonds
1/4 cup raw peanuts
1/4 cup pumpkin seeds (pepitas)
1/3 cup raisins
2 corn tortillas, torn into pieces

Aromatics and spices

1 small yellow onion, chopped
5 garlic cloves, peeled
1 cinnamon stick (or 1/2 teaspoon ground cinnamon)
1/2 teaspoon ground cumin
1/2 teaspoon dried Mexican oregano
3 whole cloves
6 whole black peppercorns
1/2 teaspoon ground coriander
1/8 teaspoon ground anise (optional but great)

Chocolate and seasoning

2 ounces Mexican chocolate, chopped (or 2 tablespoons unsweetened cocoa powder)
2 tablespoons neutral oil (avocado, canola, or grapeseed), plus more as needed
1 teaspoon kosher salt, plus more to taste
1 to 2 teaspoons brown sugar or piloncillo, to taste (optional, for balance)
1 tablespoon apple cider vinegar or fresh lime juice, to taste

For serving (optional)

Cooked chicken or turkey, warm
Warm tortillas or rice
Sliced onion or radishes

Bowls of dried chiles, sesame seeds, nuts, raisins, spices, garlic, onion, and Mexican chocolate arranged on a kitchen counter with warm natural light

Instructions

Toast the chiles. Heat a large dry skillet over medium. Toast the dried chiles briefly, about 10 to 20 seconds per side, just until fragrant. Do this in batches if needed so they do not scorch. Do not let them smoke or go black. Transfer to a bowl.
Soften the chiles. Warm 2 cups stock until steaming but not boiling. Pour over the toasted chiles, weigh them down with a small plate, and soak for 20 minutes. Reserve the soaking liquid, but give it a quick taste. If it tastes bitter or looks gritty, discard it and plan to blend with fresh warm stock instead.
Toast seeds and nuts. In the same skillet over medium-low, toast sesame seeds until lightly golden, stirring constantly, about 2 to 3 minutes. Remove immediately. Toast almonds, peanuts, and pepitas next, stirring often and pulling them as soon as they smell nutty, about 3 to 5 minutes (pepitas can go fast). Remove.
Toast tortillas and raisins. Add a teaspoon of oil if the pan is very dry. Toast torn tortilla pieces until crisped and lightly browned, about 2 minutes. Add raisins for the last 30 seconds to 1 minute, just until plump and glossy. Remove.
Sauté aromatics. Add 2 tablespoons oil to the skillet over medium. Cook onion with a pinch of salt until softened and lightly browned, about 6 to 8 minutes. Add garlic and cook 1 minute.
Bloom spices. Add cinnamon stick (if using), cumin, oregano, cloves, peppercorns, coriander, and anise (if using). Stir for 30 seconds until your kitchen smells like something serious is happening.
Blend in batches. In a blender, combine soaked chiles (drained), toasted sesame, nuts, pepitas, tortilla pieces, raisins, and the onion-spice mixture. Add about 1 cup of reserved soaking liquid (if it tastes good) or fresh warm stock, plus more as needed to blend smoothly. Blend until very silky, 1 to 2 minutes. Work in batches if needed and vent the lid for safety.
Strain (optional, but worth it). For the smoothest mole, push the blended sauce through a fine-mesh strainer into your pot or Dutch oven, pressing with a spoon.
Simmer and finish. Bring the sauce to a gentle simmer over medium-low. Stir often so it does not stick. If using Mexican chocolate, add it and stir until melted. If using cocoa powder, whisk it into a small ladle of warm sauce first (or sift it in) to prevent clumps, then stir it back into the pot. Simmer 25 to 35 minutes until thickened and glossy. If it gets too thick, add warm stock a splash at a time. You are aiming for a spoon-coating sauce, not a paste.
Balance the flavor. Season with salt. If it tastes a little sharp, add brown sugar a pinch at a time. Add vinegar or lime juice for brightness. Taste again. Adjust until you want another bite.
Serve. Spoon mole over warm cooked chicken or turkey. Sprinkle with sesame seeds and serve with rice and warm tortillas. If you are using it for enchiladas, thin the mole with a little extra warm stock until it pours easily.