With a legend of convent origin in Puebla during the colonial era, mole poblano fuses pre-Hispanic ingredients (chili, chocolate, seeds) with spices brought from Europe and Asia, today being the national culinary heritage of Mexico.
Mexican
Mole Poblano
Traditional Mexican poblano mole with chocolate and chiles, complete authentic recipe step by step.
- Mexico
- MAIN COURSES
- High protein
- medium
60 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 480 kcal
- Protein 30 g
- Carbohydrates 28 g
- Fat 28 g
Story behind the dish
Preparation
Mole Poblano is a preparation from Mexico with difficult difficulty. Reserve about 150 minutes in total (60 for mise en place and preparation, 90 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 6 mulatto chiles.
- Have ready: 4 ancho chiles.
- Have ready: 2 pasilla chiles.
- Have ready: 1 chopped turkey or chicken.
- Have ready: 1 bar of Mexican chocolate.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Devein and lightly toast the chiles
Devein and lightly toast the chiles, then soak them in hot water for 20 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Crush the soaked chilies with tomato
Blend the soaked chilies with tomato, onion, garlic, almonds, raisins, spices, tortilla, bread and fried banana, adding broth until you obtain a fine paste. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference. Go slowly and confirm texture, aroma and color before moving to the next step.In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Cook chicken or turkey in broth until tender
Cook chicken or turkey in broth until tender, reserving broth. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Fry the mole paste in a large pot with a little oil
Fry the mole paste in a large pot with a little oil, stirring constantly for 15-20 minutes so that it does not stick. Don't overcrowd the pan: the oil should be hot but not smoking. In demanding recipes, do not improvise times: precision makes the difference. Don't overcrowd the pan: the oil should be hot but not smoking. In demanding recipes, do not improvise times: precision makes the difference.
Don't overcrowd the pan: the oil should be hot but not smoking.
-
Add meat cooking broth until desired consistency is achieved.
Add meat cooking broth until desired consistency is achieved, simmer for 30-40 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the chocolate at the end
Add the chocolate at the end, stir until dissolved, add the meat and cook for 10 more minutes before serving with toasted sesame seeds. Respect the instructions to stir or not: in rice and stews it marks the final texture. In demanding recipes, do not improvise times: precision makes the difference. Respect the instructions to stir or not: in rice and stews it marks the final texture.In demanding recipes, do not improvise times: precision makes the difference.
Respect the instructions to stir or not: in rice and stews it marks the final texture.
Chef's tips
- Do not burn the chiles when toasting them or the mole will be bitter.
- Long frying the mole paste ('frying the mole') is the step that develops the depth of flavor, it cannot be skipped.
Variations
- Oaxacan black mole (with darker chilhuacle chile)
- Green mole (with tomatillo and seeds, without chocolate)
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