Slow-Simmered Oaxacan Mole Negro with Toasted Chilies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

A rich, complex mole negro sauce made with toasted chilies and spices, simmered slowly to develop deep, authentic flavors perfect for chicken or pork. This mexican-inspired 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 dried pasilla chilies
• 3 dried mulato chilies
• 2 dried chipotle chilies
• 3 tbsp vegetable oil
• 1 medium, quartered white onion
• 4 garlic cloves
• 2 medium, quartered tomato
• 1 oz, chopped unsweetened Mexican chocolate
• 2 tbsp toasted sesame seeds
• 1 (2-inch) cinnamon stick
• 3 whole cloves
• 1 tsp black peppercorns
• 3 cups chicken broth
• 1 tsp salt
• 1 tsp brown sugar

Instructions

1. Step 1: Heat a dry skillet over medium heat and toast 3 dried pasilla chilies, 3 dried mulato chilies, and 2 dried chipotle chilies for 2 minutes per side until fragrant but not burnt; then soak them in 2 cups hot water for 30 minutes until softened.
2. Step 2: In the same skillet, add 3 tbsp vegetable oil and sauté 1 medium quartered white onion and 4 garlic cloves over medium-high heat for 5 minutes until softened and lightly browned.
3. Step 3: Add 2 quartered medium tomatoes to the skillet and cook for another 5 minutes until the skins are blistered and softened.
4. Step 4: Drain the softened chilies, reserving the soaking liquid, and transfer chilies to a blender along with the sautéed onion, garlic, tomatoes, 1 oz chopped unsweetened Mexican chocolate, 2 tbsp toasted sesame seeds, 1 (2-inch) cinnamon stick, 3 whole cloves, 1 tsp black peppercorns, 1 tsp brown sugar, and 1 tsp salt. Blend until smooth, adding reserved chili soaking liquid as needed to create a thick sauce.
5. Step 5: Transfer the blended sauce to a saucepan, add 3 cups chicken broth, and bring to a gentle simmer over low heat. Cook uncovered for 45 minutes, stirring occasionally, until the sauce thickens and deepens in color.
6. Step 6: Adjust seasoning with salt if needed and serve warm over cooked chicken or pork for an authentic Oaxacan mole negro experience.