Slow-Simmered Mole Negro with Toasted Chilies and Mexican Chocolate

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A rich, complex Oaxacan mole negro sauce simmered to perfection with toasted chilies and bittersweet Mexican chocolate, perfect for drizzling over chicken or enchiladas. This mexican ready in about 90 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 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

• 3 pieces dried pasilla chilies
• 3 pieces dried mulato chilies
• 2 pieces dried ancho chilies
• 3 tbsp vegetable oil
• 1 small, chopped white onion
• 4 cloves, minced garlic cloves
• 2 medium, chopped tomato
• 1 oz, chopped Mexican chocolate
• 2 tbsp toasted sesame seeds
• 1 small cinnamon stick
• 3 whole cloves
• 1 tsp anise seed
• 1 tsp black peppercorns
• 1/4 cup, toasted almonds
• 2 tbsp raisins
• 3 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 ancho chilies in a dry skillet over medium heat for 2-3 minutes per side until fragrant and slightly puffed, then remove stems and seeds and soak in 2 cups of hot water for 20 minutes until softened.
2. Step 2: While chilies soak, heat 3 tbsp vegetable oil in a large saucepan over medium heat. Add 1 small chopped white onion and 4 minced garlic cloves, sauté for 5 minutes until translucent and fragrant.
3. Step 3: Add 2 chopped medium tomatoes to the pan and cook for 8 minutes until softened and slightly caramelized.
4. Step 4: Drain chilies, reserving soaking liquid, then puree chilies with 1/2 cup of reserved liquid in a blender until smooth.
5. Step 5: Add pureed chilies, 1 oz chopped Mexican chocolate, 2 tbsp toasted sesame seeds, 1 small cinnamon stick, 3 whole cloves, 1 tsp anise seed, 1 tsp black peppercorns, 1/4 cup toasted almonds, and 2 tbsp raisins to the saucepan. Stir to combine.
6. Step 6: Pour in 3 cups chicken broth, add 1 tsp salt and 1 tbsp brown sugar, then bring to a simmer over low heat.
7. Step 7: Cook uncovered for 45 minutes, stirring frequently, until the sauce thickens and flavors meld, then remove cinnamon stick and cloves before serving.