Mole Poblano

Ingredients

• 6 dried ancho chiles
• 3 dried pasilla chiles
• 2 dried chipotle chiles
• 1/4 cup sesame seeds
• 1/2 cup raw almonds
• 1/2 cup raw peanuts
• 1/4 cup raisins
• 1/4 cup chopped onion
• 4 garlic cloves, minced
• 1 corn tortilla, torn into pieces
• 1 slice white bread, torn into pieces
• 1 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/4 teaspoon black peppercorns
• 1/4 teaspoon whole cloves
• 1/4 teaspoon anise seeds
• 1 cinnamon stick, 2 inches
• 2 tablespoons lard or oil
• 2 tablespoons cocoa powder
• 1 tablespoon sugar
• 2 tomatoes
• 4 cups chicken or vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Remove stems and seeds from the dried chiles. Toast chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Soak in hot water for 10 minutes until softened, then drain.
2. Toast sesame seeds in a dry skillet for 2 minutes over medium heat until golden, reserving 2 tablespoons for garnish. Remove and set aside.
3. In the same skillet, toast almonds, peanuts, and raisins for 2 minutes. Remove and set aside.
4. Toast cumin seeds, coriander seeds, peppercorns, cloves, and anise seeds in the skillet for 1 minute. Remove and grind using a mortar and pestle or spice grinder.
5. Heat lard or oil in a large pot over medium heat. Sauté onion and garlic until softened, about 3 minutes.
6. Add tortilla and bread pieces, cooking for 2 minutes until lightly browned.
7. Add the softened chiles, toasted nuts, raisins, sesame seeds, ground spices, cinnamon stick, cocoa powder, sugar, and tomatoes to the pot.
8. Add broth gradually while stirring. Bring to a simmer and cook for 20 minutes.
9. Blend the mixture in batches using an immersion blender or traditional blender until smooth and velvety.
10. Strain through a fine-mesh sieve if desired for a silky texture, pressing solids with the back of a spoon.
11. Return to pot and simmer for 10 minutes. Season with salt and pepper to taste.
12. Serve over cooked chicken, rice, or enchiladas. Garnish with reserved sesame seeds.

Notes

• Toast all dried ingredients before use to enhance their flavors and reduce raw taste.
• A blender or food processor works best for achieving the traditional smooth, velvety texture of mole.
• Wear gloves when handling dried chiles to avoid skin irritation from capsaicin oils.
• Mole Poblano improves in flavor when made 1-2 days ahead and refrigerated.
• Store finished mole in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
• This recipe is traditionally time-consuming; plan for at least 1.5 hours of preparation and cooking.
• Substitute lard with vegetable oil if preferred, though lard provides more authentic flavor.
• If the mole is too thick, thin with additional broth; if too thin, simmer longer to reduce.