Authentic Mole Poblano Recipe

Cooking Directions

• STEP 1.Start by toasting the dried chilies in a dry skillet until fragrant.
• STEP 2.Remove the stems and seeds from the chilies and soak them in hot water for about 20 minutes.
• STEP 3.In a blender, combine the soaked chilies, garlic, onion, tomatoes, spices, nuts, and chocolate. Blend until smooth.
• STEP 4.Heat oil in a large pot and add the blended sauce. Cook over medium heat for about 10 minutes, stirring occasionally.
• STEP 5.Add chicken broth and simmer for about 30 minutes, until the sauce thickens.
• STEP 6.Season with salt and sugar to taste.
• STEP 7.Serve the Mole Poblano over cooked chicken or turkey, garnished with sesame seeds and cilantro.
• STEP 8.Store any leftover sauce in an airtight container in the refrigerator for up to 5 days.

Cooking Tips

• Toasting the dried chilies before blending them enhances their flavor.
• If the sauce is too thick, you can thin it out with a little chicken broth.
• For a smoother sauce, strain it through a fine-mesh sieve after blending.

Storage and Serving

• Leftover Mole Poblano can be stored in an airtight container in the refrigerator for up to 5 days.
• Reheat the sauce gently on the stovetop or in the microwave before serving.
• Serve the Mole Poblano over cooked chicken or turkey, and garnish with sesame seeds and cilantro.