Mole Poblano is one of Mexico’s most iconic and complex dishes. It is a dense, dark sauce that can include 20-30 different ingredients, including several types of chili peppers, nuts, seeds, spices, and a touch of unsweetened chocolate. The complexity comes from toasting and frying the ingredients to create deep flavor layers.

Prep Time	Cook Time	Serves
1 hour 30 minutes	3 hours	8-10

Part A: Ingredients (The Foundation)

(Note: This is a foundational, not exhaustive, ingredient list. Adjusting chilis is a common practice.)

The Chiles (Dried)

• 4 Ancho chiles
• 4 Mulato chiles
• 4 Pasilla chiles
• 3 Chipotle chiles (optional, for smokiness/heat)
• Chicken Stock: 6-8 cups (used for steeping and simmering)

The Aromatics, Nuts, and Seeds (Toasted/Fried)

• 1/4 cup Pepitas (pumpkin seeds)
• 1/4 cup Sesame Seeds, plus 2 Tbsp for garnish
• 1/4 cup Almonds
• 1/4 cup Raisins
• 3 Garlic cloves
• 1/2 medium White Onion, chopped
• 2 Roma Tomatoes, chopped, and 4 Tomatillos, husked and chopped
• 2 slices day-old Bread or 1 Corn Tortilla, lightly fried

The Spices and Sweetener

• 1 tsp Ground Cinnamon (Mexican stick preferred)
• $1/2$ tsp Ground Cloves
• $1/2$ tsp Ground Anise Seed
• $1/2$ tsp Black Peppercorns
• 1 tsp Dried Thyme
• 1 tsp Dried Marjoram
• 1 oz Unsweetened Mexican Chocolate (a quality, rich chocolate)
• 1-2 Tbsp Brown Sugar or Piloncillo
• Salt to taste

Part B: Instructions

Step 1: Prep the Chiles

1. Wipe the dried chiles clean. Slit them open and remove all seeds and veins (reserve 1 Tbsp of seeds).
2. In a dry pan over medium heat, toast the chiles flat for 30 seconds per side until fragrant. Do not burn them, or they will turn bitter.
3. Place the toasted chiles in a bowl and cover with boiling hot chicken stock. Let them steep for 30 minutes until softened.

Step 2: Toast/Fry the Solid Ingredients

1. Heat a few tablespoons of lard or oil in a skillet. Fry the almonds, pepitas, and sesame seeds separately until golden, then set aside.
2. Fry the raisins until plump, then set aside.
3. In the same oil, fry the bread/tortilla until crisp, then set aside.
4. In the same pan, sauté the onions, tomatoes, tomatillos, and garlic until soft and slightly charred.

Step 3: Grind and Blend

1. Grind the reserved chile seeds, sesame seeds, peppercorns, anise, cloves, and cinnamon into a fine powder. Set aside.
2. Combine the softened chiles with a cup of their soaking liquid in a blender. Blend until a smooth purée. Pass this through a fine-mesh strainer to remove any remaining skins/solids (this is key to a smooth mole).
3. In the blender, combine all the remaining solids: the fried nuts, seeds, bread, sautéed vegetables, and ground spices, plus a cup of stock. Blend until as smooth as possible. Strain this mixture, too.

Step 4: The Final Simmer

1. In a large Dutch oven, heat a few tablespoons of oil. Add the strained chile purée and cook, stirring constantly, until it darkens and thickens (about 10-15 minutes). This is called sazonar (seasoning) and deepens the color.
2. Add the strained spice/nut purée, 4 cups of chicken stock, and the Mexican chocolate. Stir until the chocolate is completely melted and the sauce is uniform.
3. Bring to a boil, then reduce the heat to a very low simmer. Cook, partially covered, for 1 to 2 hours, stirring occasionally. The sauce should thicken considerably and pools of oil should form on the surface.
4. Stir in the brown sugar and salt to taste. The flavor should be balanced: savory, spicy, nutty, and subtly sweet.
5. Serve over cooked chicken or turkey, garnished with the reserved sesame seeds.