Slow-Simmered Black Mole with Toasted Chilies and Chocolate

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

A rich, complex Oaxacan black mole sauce slow-simmered with toasted chilies and dark chocolate, perfect for drizzling over chicken or vegetables. This mexican ready in about 80 minutes pairs dried pasilla chilies, dried mulato chilies, dried ancho chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, 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: 20 min Cook: 60 min Serves 6 Mexican cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat a dry skillet over medium heat and toast 4 dried pasilla chilies, 3 dried mulato chilies, and 3 dried ancho chilies for 2-3 minutes until fragrant and slightly puffed; then remove stems and seeds.
  2. Step 2: In the same skillet, add 3 tbsp vegetable oil and sauté 1 medium quartered white onion and 4 peeled garlic cloves over medium heat for 5 minutes until softened and fragrant.
  3. Step 3: Add 2 medium quartered tomatoes to the skillet and cook for 5 more minutes until they soften and start to caramelize.
  4. Step 4: Transfer the toasted chilies, sautéed onion, garlic, and tomatoes to a blender with 1 cinnamon stick, 4 whole cloves, 1 tsp black peppercorns, and 1 cup chicken broth; blend until completely smooth.
  5. Step 5: Pour the blended sauce into a large saucepan, add 2 more cups chicken broth, 2 oz chopped unsweetened dark chocolate, 2 tbsp toasted sesame seeds, 1 tbsp brown sugar, and salt to taste; simmer gently over low heat for 45 minutes, stirring occasionally, until the sauce thickens and flavors meld.

Frequently asked questions

How long does Slow-Simmered Black Mole with Toasted Chilies and Chocolate take to make?

Total time is about 80 minutes (20 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 Slow-Simmered Black Mole with Toasted Chilies and 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 pasilla chilies from drying out.

Can I substitute ingredients in Slow-Simmered Black Mole with Toasted Chilies and 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 Slow-Simmered Black Mole with Toasted Chilies and Chocolate for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Simmered Black Mole with Toasted Chilies and Chocolate?

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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