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Mole Poblano Recipe

Mole Poblano Recipe
  • Category

    Condiments and Sauces

  • Cusine



2 ancho chiles, stemmed and seeded

2 pasilla chiles, stemmed and seeded

1/4 cup sesame seeds

1/4 cup peanuts

3 tablespoons raisins

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

3 tablespoons vegetable oil

1 large onion, chopped

3 cloves garlic, minced

2 tablespoons tomato paste

2 cups chicken broth or stock

2 ounces Mexican chocolate, chopped or grated

Salt to taste


Stem chiles and shake seeds into a small bowl. Tear chiles into large pieces; set aside. Place 4 tablespoons of reserved chile seeds and sesame seeds in a small cast iron skillet set over medium heat. Toast seeds, stirring occasionally, until lightly brown, about 2 minutes. Transfer seeds to a spice grinder. Add aniseed, peppercorns, and cloves to now empty skillet. Toast until fragrant, about 1 minute; transfer to spice grinder with seeds. Add thyme, marjoram, bay leaves, and cinnamon to spice grinder. Grind all seeds and spices into a fine powder. Transfer to a large bowl; set aside.