Food World Cuisines Latin American Cuisines Mexican Cuisine Mole Poblano 5.0 (2) 2 Reviews Chiles, chocolate, spices, nuts, and seeds blend together in a rich and decadent sauce for chicken or vegetables. By Iliana de la Vega Iliana de la Vega Iliana is a chef, passionate teacher, and served as the Mexican/Latin Cuisines Specialist for The Culinary Institute of America (CIA) from 2007 to 2012. She grew up in Mexico City and eventually moved to Oaxaca and opened a restaurant with her husband, Ernesto. Iliana and Ernesto now own El Naranjo, a restaurant specializing in Oaxacan cuisine in Austin, Texas. Food & Wine's Editorial Guidelines Published on October 7, 2024 Tested by Julia Levy Tested by Julia Levy Julia Levy is an eater, maker and dabbler in all things food. With nearly a decade of work experience, over 1,000 recipes tested, hundreds of recipes developed and just as many articles published, she has become a veritable resource for all your food questions. Her work has appeared in Cooking Light, MyRecipes, Southern Living, Real Simple, Fine Cooking and other publications and websites. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Food & Wine / Photo by Robby Lozano / Food Styling by Chelesa Zimmer / Prop Styling by Josh Hoggle Active Time: 1 hr 10 mins Total Time: 2 hrs 10 mins Servings: 20 Jump to recipe Chef Iliana de la Vega keeps her mole poblano vegan so she can serve it to everyone at her restaurant, El Naranjo, in Austin, Texas. The ingredient list might seem long but this version streamlines the process so you end up with a thick, glossy, and beautiful mole sauce that will impress everyone. It all starts with toasting several types of chiles and rehydrating them. If you like a spicy mole, keep the seeds. Next, you’ll toast raisins, nuts, and seeds, then mix everything together to pulverize into a powder. This flavor bomb is then cooked with onions, tomatillos, garlic, and tomatoes before being blended into a sauce. A bit of Mexican chocolate at the end rounds out the flavor. To serve, simply cook a protein, such as chicken or turkey, or grill some vegetables and bathe them in the mole poblano. Either way, de la Vega says it should be “served with red or white rice, and always corn tortillas.” Frequently Asked Questions What is the difference between a mole and a mole poblano? Mole is the general term for a style of Mexican sauce that includes chiles, nuts or seeds, and spices. Moles can come in many different colors and flavors, from brown to red, to green, yellow, and black. Mole poblano, is one of the most well-known moles, and includes chocolate and ancho chiles, as well as many other spices, dried fruits, and nuts. What do you serve with mole poblano? Mole poblano is typically served with chicken or turkey but can be served over any protein or vegetable. Notes from the Food & Wine Test Kitchen If you have a food mill, pass the sauce through it after Step 5 to get the smoothest sauce. Make ahead Mole Poblano will keep for up to two weeks, refrigerated, but must be reheated and diluted with water (to prevent saltiness and to thin it out) every three days. You can also freeze the mole poblano for up to two months. Cook Mode (Keep screen awake) Ingredients 8 mulato chiles, seeds and veins removed, seeds reserved (if desired) 6 pasilla negro chiles, seeds and veins removed, seeds reserved (if desired) 5 ancho chiles, seeds and veins removed, seeds reserved (if desired) 2 chipotle chiles, seeds and veins removed, seeds reserved (if desired) 7 tablespoons canola or peanut oil, divided 1/2 cup black raisins 6 tablespoons pumpkin seeds 1/4 cup roasted unsalted peanuts 1/4 cup raw pecans 2 tablespoons raw almonds 2 (6-inch) white corn tortillas, plus more serving 2 (1-inch-thick) slices Bolillo or French bread (about 1 1/4 ounces total) 1/2 teaspoon coriander seeds 1/2 teaspoon anise seeds 1/4 teaspoon whole black peppercorns 3 whole cloves 1 Mexican cinnamon stick 3/4 cup brown sesame seeds (ajonjoli), divided 1 medium white onion, sliced crosswise 1 pound roma tomatoes, quartered (about 4 medium) 12 ounces tomatillos, husked, and quartered (about 6 medium) 3 medium garlic cloves, peeled and smashed 1 (3 1/2-ounce) disc Mexican chocolate, broken into pieces (such as Ibarra) 2 tablespoons granulated sugar 2 teaspoons kosher salt Directions Heat a large cast-iron skillet or comal over medium-high. Add chiles in 3 batches; cook each batch until toasted, blistered, and darkened in color, 1 to 2 minutes. Transfer chiles to a heatproof bowl; pour boiling water over to cover chiles. Let soak, covered, until softened, about 15 minutes. Drain chiles; discard soaking liquid. Transfer to a blender with 1 1/2 cups water. Blend until smooth, adding more water as needed. Transfer to a medium bowl; set aside. 2. While chiles soak, return skillet or comal to medium heat. Add 2 tablespoons of the oil, and swirl to coat. Add raisins, pumpkin seeds, peanuts, pecans, and almonds; cook, stirring often, until toasted and fragrant, 3 to 4 minutes. Transfer with a slotted spoon to a heatproof bowl; set aside to cool slightly. Tear tortillas and bread into 2-inch pieces. Without wiping out skillet, add tortilla and bread pieces; cook over medium, stirring once or twice, until toasted and lightly browned, about 2 minutes. Transfer to bowl with nut mixture. Add coriander seeds, anise seeds, peppercorns, cloves, canela pieces, reserved chile seeds (if using), and 1/2 cup of the sesame seeds to skillet; cook over medium, stirring often, until toasted and fragrant, about 2 minutes. Transfer to a spice grinder and grind to a fine powder; set aside. Return skillet to medium-high, and add 2 more tablespoons of the oil; swirl to coat. Add onion slices; cook, stirring occasionally, until browned and starting to soften, about 6 minutes. Add tomatoes, tomatillos, and garlic; cook, stirring occasionally, until all vegetables are soft and browned in spots, about 10 minutes. Transfer to blender with ground spices and toasted nut mixture. Blend, adding up to 1 cup of water as needed, until smooth, about 2 minutes. Heat remaining 3 tablespoons oil in a Dutch oven or cazuela over medium. Add chile puree; cook, stirring often, until it darkens in color and is very thick, about 10 minutes. Whisk in pureed vegetable mixture until incorporated and smooth; reduce heat to a simmer, and cook, partially covered, stirring occasionally, until mole thickens, about 20 minutes. Add 2 cups of water; continue cooking until mole coats the back of a spoon, 1 to 1 1/2 hours. Add chocolate pieces; cook, stirring often, until melted, about 5 minutes. Stir in sugar and salt. Garnish with remaining 1/4 cup sesame seeds, and serve with warm corn tortillas. Rate It Print