Mole Poblano

Total Time

Prep: 30 min. + soaking Cook: 1-1/4 hours


8-1/2 cups

Updated: Dec. 20, 2022
You'll love this rich, thick mole sauce with it's authentic flavor. The result is well worth the prep. mdash; Taste of Home Test Kitchen, Milwaukee, Wisconsin


  • 3 medium tomatoes, coarsely chopped
  • 6 each dried ancho, mulato and pasilla chiles, stems and seeds removed
  • 10 tablespoons shortening, divided
  • 1/4 cup sesame seeds, toasted
  • 1/4 teaspoon each coriander seeds and aniseed, toasted
  • 10 whole peppercorns
  • 4 whole cloves
  • 1 cinnamon stick (1/2 inch)
  • 1/4 cup chopped almonds
  • 1/4 cup salted pumpkin seeds or pepitas
  • 3 garlic cloves, peeled
  • 1/4 cup raisins
  • 2 slices French bread (1 inch thick), cubed
  • 8 cups chicken broth, divided
  • 2 ounces Mexican chocolate, chopped
  • 1/4 teaspoon salt


  1. In an ungreased skillet, cook tomatoes over medium heat for 10 minutes or until browned; set aside. In the same skillet, cook peppers, a few at a time, over medium heat in 4 tablespoons shortening for 20-30 seconds, turning often; drain. Place peppers in a large bowl of hot water; cover and soak for 1 hour.
  2. In a spice grinder, combine sesame seeds, coriander seeds, aniseed, peppercorns, cloves and cinnamon; process until finely ground. Set aside.
  3. In a skillet, cook the almonds, pumpkin seeds and garlic in 4 tablespoons shortening until lightly browned, stirring often. Add raisins; cook and stir for 1-2 minutes or until raisins are plump. Add bread cubes; cook and stir for 2-3 minutes or until crisp. Drain well.
  4. In a blender, combine 1 cup broth and reserved tomatoes; cover and puree. Add seasoning mixture, raisin mixture and 1 cup broth; blend until very thick. Pour into a bowl; set aside.
  5. Place 1-1/2 cups broth in blender. Add peppers, one at a time; process to a thick consistency. In a Dutch oven, melt remaining shortening over medium heat. Add pepper mixture; cook and stir for 10 minutes. Add tomato mixture; cook and stir for 6-8 minutes or until thickened. Add the chocolate, salt and remaining broth. Simmer, uncovered, for 45 minutes or until mixture reaches desired consistency. Serve with poultry.
Editor's Note: When handling chilies, disposable gloves are recommended. Avoid touching your face.

Nutrition Facts

1/2 cup: 184 calories, 12g fat (3g saturated fat), 2mg cholesterol, 530mg sodium, 16g carbohydrate (5g sugars, 4g fiber), 4g protein.