Mole Negro de Oaxaca

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

A complex, deeply authentic Oaxacan mole negro with 20 traditional ingredients, honoring ancestral techniques. This mexican ready in about 110 minutes pairs ancho chilies, mulato chilies, tomatillos for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 485 calories and feeds 2, 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: 60 min Cook: 50 min Serves 2 Mexican cuisine 485 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toast ancho and mulato chilies on a dry skillet over medium heat for 1 minute per side until fragrant, then soak in hot water for 20 minutes.
  2. Step 2: Grill tomatillos until charred in spots, then blend with toasted chilies, sesame seeds, almonds, and chocolate until smooth.
  3. Step 3: Heat sesame oil in a saucepan over medium-low heat. Add blended mixture and cook for 10 minutes, stirring constantly to prevent burning.
  4. Step 4: Add chicken stock and simmer for 25 minutes until thickened and dark brown.
  5. Step 5: Season with salt to taste, then simmer 5 more minutes.
  6. Step 6: Simmer chicken thighs in a separate pot until cooked through (about 20 minutes), then remove and slice.
  7. Step 7: Blend 1/4 avocado with 2 tbsp mole sauce until smooth to create a velvety finish.
  8. Step 8: Stir blended avocado into mole sauce until fully incorporated. Pour over sliced chicken and serve immediately.

Frequently asked questions

How long does Mole Negro de Oaxaca take to make?

Total time is about 110 minutes (60 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 Mole Negro de Oaxaca?

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 ancho chilies from drying out.

Can I substitute ingredients in Mole Negro de Oaxaca?

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 Mole Negro de Oaxaca for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Mole Negro de Oaxaca?

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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