Authentic Vegan Mole Poblano with Chocolate
A complex, historically rooted mole made with toasted chiles, toasted sesame seeds, and dark chocolate, honoring Mexico's pre-Hispanic culinary heritage. This mexican-inspired vegetarian ready in about 80 minutes pairs dried ancho chiles, dried mulato chiles, toasted sesame seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 120g dried ancho chiles
- 80g dried mulato chiles
- 2 tbsp toasted sesame seeds
- 50g dark chocolate
- 50g almonds
- 200g tomato
- 2 tbsp sesame oil
- 500ml chicken stock
Instructions
- Step 1: Toast 120g dried ancho chiles and 80g dried mulato chiles in a dry skillet over medium heat for 2 minutes per side until fragrant. Remove stems and seeds, then soak in 250ml hot water for 20 minutes.
- Step 2: In a blender, combine 50g toasted almonds, 2 tbsp toasted sesame seeds, 50g chopped dark chocolate, 200g diced tomato, and 2 tbsp sesame oil. Blend until smooth.
- Step 3: Drain soaked chiles (reserve soaking liquid), add to blender with 250ml reserved liquid, and blend until completely smooth. Transfer to a saucepan.
- Step 4: Add 500ml chicken stock to the saucepan, bring to a gentle simmer, and cook uncovered for 40 minutes until sauce thickens and coats the back of a spoon, stirring occasionally.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Authentic Vegan Mole Poblano with Chocolate take to make?
Total time is about 80 minutes (30 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Authentic Vegan Mole Poblano with Chocolate?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried ancho chiles from drying out.
Can I substitute ingredients in Authentic Vegan Mole Poblano with Chocolate?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Authentic Vegan Mole Poblano with Chocolate for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Authentic Vegan Mole Poblano with Chocolate?
Mexican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Very good for a 50-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
