Genuine Mexican Mole Poblano

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A complex, velvety sauce from Puebla, Mexico, blending toasted chilies, spices, and dark chocolate into a rich, harmonious masterpiece. This mexican ready in about 90 minutes pairs stemmed and seeded dried ancho chilies, stemmed and seeded dried mulato chilies, sesame seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 30 min Cook: 60 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toast dried ancho and mulato chilies in a dry skillet over medium heat for 1-2 minutes per side until fragrant, then remove stems and seeds. Soak in hot water for 20 minutes.
  2. Step 2: Toast sesame seeds in a dry skillet for 2-3 minutes until golden, then set aside. Toast peanuts for 3-4 minutes until lightly browned, then set aside.
  3. Step 3: Drain soaked chilies and blend with 1/2 cup water, 2 garlic cloves, 1/4 cup toasted sesame seeds, 1/2 cup toasted peanuts, 1/2 cup raisins, and 1/4 cup dried bread until smooth.
  4. Step 4: Heat 1/4 cup vegetable oil in a large pot over medium heat. Cook 1 chopped onion for 5 minutes until soft, then add 2 chopped tomatoes and cook for 3 minutes until broken down.
  5. Step 5: Stir in blended chili mixture, 1/4 cup chicken broth, 1/4 cup chopped unsweetened chocolate, 1/2 teaspoon cinnamon, 1/2 teaspoon cumin, and 1/4 teaspoon black pepper. Simmer uncovered for 20 minutes, stirring occasionally, until thickened.
  6. Step 6: Add 1/2 lb chicken pieces, cover, and simmer for 25 minutes until chicken is tender. Season with salt to taste. Serve over rice.

Frequently asked questions

How long does Genuine Mexican Mole Poblano take to make?

Total time is about 90 minutes (30 min prep + 60 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 Genuine Mexican Mole Poblano?

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 sesame seeds from drying out.

Can I substitute ingredients in Genuine Mexican Mole Poblano?

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 Genuine Mexican Mole Poblano 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 Genuine Mexican Mole Poblano?

Mexican mexican 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.

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