Slow-Simmered Black Mole with Toasted Chilies and Roasted Chocolate

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A deeply flavored Oaxacan black mole enriched with toasted chilies, roasted spices, and rich dark chocolate, perfect for serving over chicken or pork. This mexican ready in about 90 minutes pairs dried pasilla chilies, dried mulato chilies, dried chipotle chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Ingredients

• 3 pieces dried pasilla chilies
• 3 pieces dried mulato chilies
• 2 pieces dried chipotle chilies
• 3 tbsp vegetable oil
• 1 medium, quartered white onion
• 4 whole garlic cloves
• 2 medium, halved tomato
• 1 (2-inch piece) cinnamon stick
• 4 whole cloves
• 1 tsp black peppercorns
• 1/4 cup, toasted almonds
• 1/4 cup raisins
• 2 oz, chopped unsweetened dark chocolate
• 4 cups chicken broth
• 1 tsp salt
• 1 tbsp brown sugar

Instructions

1. Step 1: Toast 3 dried pasilla chilies, 3 dried mulato chilies, and 2 dried chipotle chilies in a dry skillet over medium heat for 2-3 minutes per side until fragrant, then soak in hot water for 20 minutes until softened.
2. Step 2: In a large skillet, heat 3 tbsp vegetable oil over medium heat; add 1 medium quartered white onion and 4 whole garlic cloves, sauté for 5 minutes until softened and golden.
3. Step 3: Add 2 halved tomatoes to the skillet and cook for another 5 minutes until softened and beginning to char.
4. Step 4: In a spice toast step, dry roast 1 (2-inch) cinnamon stick, 4 whole cloves, and 1 tsp black peppercorns in the skillet for 2 minutes until aromatic.
5. Step 5: Drain the soaked chilies and blend them with the sautéed onion, garlic, tomatoes, toasted spices, 1/4 cup toasted almonds, and 1/4 cup raisins, adding a splash of chicken broth to make a smooth paste.
6. Step 6: Transfer the chili paste to a large saucepan and add 4 cups chicken broth, 1 tsp salt, 1 tbsp brown sugar, and 2 oz chopped unsweetened dark chocolate; bring to a simmer over low heat.
7. Step 7: Simmer the mole sauce gently, uncovered, stirring occasionally, for 45 minutes until thickened and flavors meld, then adjust seasoning to taste.