Slow-Simmered Oaxacan Mole Negro with Toasted Chilies

By Lauren Mitchell, Test Kitchen Director · 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 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.