Mole Poblano
Mexico's legendary, highly complex festival sauce combining rich chilies, warm baking spices, and a hint of dark chocolate.
- 60 min
- 199 kcal / serving
- hard
- vegetarian
- Protein
- 4.8 g
- Fat
- 14.2 g
- Carbs
- 9.8 g
Contains: tree nuts, sesame, gluten, peanuts, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
4 servings
- 3 pc dried chilies (e.g., Ancho, Pasilla, Mulato)
- 1 pc onion & 2 pc garlic cloves (roughly chopped)
- 30 g almonds or peanuts
- 2 tbsp sesame seeds
- 1 pc ripe tomato (roughly diced)
- 1 pinch cinnamon & 2 pc whole cloves
- 40 g dark chocolate (70% cocoa minimum)
- 400 ml vegetable broth
- 1 tbsp vegetable oil
- salt
Method
- Stem and seed the dried chilies, flash-toast them in a hot dry skillet, then submerge in hot water for 15 minutes to rehydrate.
- In the same dry skillet, toast the nuts and sesame seeds until fragrant and golden, then set aside.
- Sauté the chopped onion, garlic, and diced tomatoes in the oil for about 5 minutes until soft.
- Transfer the drained chilies, toasted nuts/sesame, sautéed veggies, cinnamon, cloves, and a splash of broth into a blender and process until smooth.
- Pour the blended paste into a large pot, stir in the remaining vegetable broth, and simmer gently over low heat for 20 minutes.
- Remove from heat, stir in the pieces of dark chocolate until completely melted, and season with salt to taste. Makes about 4 servings.
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