Stuffed Poblano With Mole Negro Sauce Recipe

Name: Stuffed Poblano With Mole Negro Sauce Recipe
Total time: 135 min
Yield: 4
Cuisine: Mexican

Recipe By Slurrp

Stuffed Poblano with Mole Negro Sauce is a traditional Mexican dish that combines the smoky flavors of roasted poblano peppers with a rich and complex mole sauce. The peppers are stuffed with a flavorful filling of ground meat, rice, and vegetables, then topped with the mole sauce and baked until tender. The mole sauce is made from a blend of dried chilies, spices, nuts, and chocolate, creating a velvety sauce with a hint of sweetness. This dish is a true celebration of Mexican flavors and is perfect for a special occasion or a delicious weeknight dinner.

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2hr 15minstotal

1hr 15minsPrep

1hr Cook

ingredients serves

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Ingredients For Stuffed Poblano With Mole Negro Sauce Recipe

4 Large Poblano Peppers
1 tablespoon Vegetable Oil
1 Onion, Diced
2 cloves Cloves Garlic, Minced
1 pound Ground Meat
1 cup Cooked Rice
1 cup Diced Tomatoes
1 teaspoon Ground Cumin
1 teaspoon Dried Oregano
0.5 teaspoon Salt
0.25 teaspoon Black Pepper
as needed For The Mole Sauce
2 Dried Ancho Chilies, Stemmed And Seeded
2 Dried Guajillo Chilies, Stemmed And Seeded
0.25 cup Almonds
0.25 cup Pumpkin Seeds
2 tablespoon Sesame Seeds
2 tablespoon Raisins
2 tablespoon Unsweetened Cocoa Powder
1 teaspoon Ground Cinnamon
0.5 teaspoon Ground Cloves
2 cup Chicken Broth
2 ounce Dark Chocolate, Chopped
as needed Fresh Cilantro, For Garnish

Directions : Stuffed Poblano With Mole Negro Sauce Recipe

Cooking Directions

STEP 1.Preheat the oven to 375°F (190°C).
STEP 2.Roast the poblano peppers over an open flame or under the broiler until the skin is charred and blistered. Place the peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skin, make a small slit lengthwise, and remove the seeds and membranes.
STEP 3.In a large skillet, heat oil over medium heat. Add onions, garlic, and ground meat. Cook until the meat is browned and the onions are softened. Add cooked rice, diced tomatoes, and spices. Stir well to combine.
STEP 4.Stuff each poblano pepper with the meat and rice mixture. Place the stuffed peppers in a baking dish.
STEP 5.In a blender, combine the dried chilies, spices, nuts, chocolate, and chicken broth. Blend until smooth.
STEP 6.Pour the mole sauce over the stuffed peppers, making sure they are well coated. Cover the baking dish with foil.
STEP 7.Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the sauce is bubbling.
STEP 8.Serve the stuffed poblanos with mole sauce hot, garnished with fresh cilantro and a side of Mexican rice and beans.
STEP 9.Enjoy!

Cooking Tips

If you prefer a milder sauce, remove the seeds and membranes from the dried chilies before blending.
You can make the mole sauce ahead of time and store it in the refrigerator for up to 3 days.
For a vegetarian version, substitute the ground meat with cooked quinoa or black beans.
To make the dish spicier, add a pinch of cayenne pepper or a chopped jalapeno to the filling.
Leftover stuffed poblanos can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

Store any leftover mole sauce in an airtight container in the refrigerator for up to 1 week.
To reheat the stuffed poblanos, place them in a baking dish, cover with foil, and bake at 350°F (175°C) until heated through.
Serve the stuffed poblanos with a side of Mexican rice, refried beans, and warm tortillas for a complete meal.

Nutrition
value

470

calories per serving

13 g Fat38 g Protein45 g Carbs14 g FiberOther

Current Totals

13 g Fat
38 g Protein
45 g Carbs
14 g Fiber

MacroNutrients

Carbs
45 g
Protein
38 g
Fiber
14 g

Fats

Fat
13 g

Vitamins & Minerals

Calcium
292 mg
Iron
7 mg
Vitamin A
336 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
7 mg
Vitamin B6
0 mg
Vitamin B9
143 mcg
Vitamin B12
0 mcg
Vitamin C
23 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
151 mg
Manganese
4 mg
Phosphorus
384 mg
Selenium
34 mcg
Zinc
4 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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