Slow-Simmered Black Mole with Toasted Pumpkin Seeds

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

A richly layered Oaxacan black mole sauce slow-cooked with toasted pumpkin seeds and traditional spices, perfect for serving over chicken or rice. This mexican ready in about 90 minutes pairs dried ancho chilies, dried pasilla chilies, toasted pumpkin seeds (pepitas) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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

• 4 pieces dried ancho chilies
• 3 pieces dried pasilla chilies
• 1/4 cup toasted pumpkin seeds (pepitas)
• 2 tbsp white sesame seeds
• 4 cloves garlic cloves
• 1 medium, quartered yellow onion
• 1 stick (2 inches) cinnamon stick
• 1 tsp black peppercorns
• 4 whole cloves
• 1 tsp dried oregano
• 2 medium, chopped tomato
• 1 small, torn corn tortilla
• 1 oz Mexican chocolate
• 3 tbsp vegetable oil
• 3 cups chicken broth
• 1 tsp salt

Instructions

1. Step 1: Toast 4 dried ancho chilies and 3 dried pasilla chilies in a dry skillet over medium heat for 1-2 minutes until fragrant and slightly puffed, then soak them in 1 cup hot water for 20 minutes until softened.
2. Step 2: In the same skillet, toast 1/4 cup pumpkin seeds and 2 tbsp white sesame seeds over medium heat until golden and aromatic, about 3 minutes; set aside.
3. Step 3: Heat 3 tbsp vegetable oil in a large pot over medium heat, then add 4 garlic cloves and 1 medium quartered yellow onion, sautéing for 5 minutes until translucent and fragrant.
4. Step 4: Add 1 cinnamon stick, 1 tsp black peppercorns, 4 whole cloves, and 1 tsp dried oregano to the pot, stirring for 1 minute until spices release aroma.
5. Step 5: Stir in 2 chopped medium tomatoes and 1 small torn corn tortilla, cooking for 5 minutes until tomatoes soften and tortilla begins to brown.
6. Step 6: Drain the soaked chilies, reserving their soaking liquid, and blend with the toasted seeds, sautéed vegetables, 1 oz Mexican chocolate, and 1/2 cup of the reserved soaking liquid until smooth.
7. Step 7: Pour the blended mole sauce back into the pot with 3 cups chicken broth and 1 tsp salt, simmering gently over low heat for 45 minutes, stirring occasionally until sauce thickens and flavors meld.