Mole Poblano is one of Mexico’s most famous sauces—a rich, complex blend of dried chilies, spices, nuts, seeds, tomatoes, and chocolate served over chicken or turkey. This labor-intensive dish, with 20+ ingredients, represents Mexican culinary artistry and history.

The bittersweet chocolate adds depth, not sweetness, to the velvety sauce.

Detailed History and Cultural Significance

Legend says nuns in Puebla invented it for a viceroy in the 17th century, blending indigenous and Spanish elements. It’s central to celebrations like Cinco de Mayo and weddings.

Ingredients (serves 6):

• 8-10 dried chilies (ancho, mulato, pasilla)
• 1 chicken (or turkey)
• Tomatoes, onion, garlic
• Almonds, peanuts, sesame seeds
• Mexican chocolate, cinnamon, cloves
• Tortillas, bread, raisins
• Stock, lard/oil

Chilies are the foundation.

Step-by-Step Instructions:

1. Toast and soak chilies; blend with tomatoes/onion.
2. Toast nuts/seeds; grind.
3. Fry blended chilies; add nuts, spices, chocolate.
4. Simmer sauce 1-2 hours.
5. Cook chicken in sauce or separately.
6. Serve chicken smothered in mole; garnish sesame.

Sauce improves with time.

Tips for Authenticity and Perfection:

• Use variety of chilies for balance.
• Toast everything separately.
• Use Abuelita or Ibarra chocolate.
• Make in large batches—freezes well.
• Strain for smoothness.

Variations:

• Mole negro (Oaxaca, black).
• Mole verde (green).
• Vegetarian with veggies.
• Simplified versions.

Nutritional Insights: Per serving: ~600 calories, high in antioxidants from chilies.

Pairings: With rice, tortillas, Mexican rice.

Mole Poblano is Mexico’s flavorful masterpiece!

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