Slow-Simmered Black Mole with Toasted Pumpkin Seeds

By AislePrompt Test Kitchen · 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-inspired 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.