Genuine Mexican Mole Poblano

By AislePrompt Test Kitchen · 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-inspired 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.

★ 3.6 (12 ratings) Prep: 30 min Cook: 60 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

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.

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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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