Mole poblano recipe

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The town of Pueblo is the namesake of mole poblano, which is well-known for its dark colour and rich taste. The spicy flavor goes well with some shredded chicken or on a tortilla.

  • Yield: 12 Servings
  • Preparation Time: 30 Minutes


  • 6 ounces pasilla chilies, stems removed
  • 6 ounces mulato chiles, stems removed
  • 6 ounces ancho chilies, stems removed
  • 14 ounces melted lard
  • 36 ounces sweet plantains
  • 30 ounces roughly chopped onions
  • 8 ounces toasted, sesame seeds
  • 4 toasted Cinnamon sticks
  • 1 Anise seed
  • 9 toasted cloves
  • ½ fried animal crackers
  • 12 ounces toasted, peanuts
  • 12 ounces toasted, almonds
  • 8 ounces toasted, walnuts
  • 5 ounces chopped garlic
  • 2 teaspoons cumin seeds
  • 3 ounces Mexican chocolate
  • 3 ounces dark chocolate
  • 15 ounces raisins
  • 7 ounces honey
  • 224 ounces chicken stock
  • 4 ounces salt
How to Make It
  1. Dry heat a large frying pan on medium high and toast chilies in the pan, being careful not to burn them. Remove chilies and set aside.
  2. In a large, wide saucepan, heat lard on High and sauté plantains in the lard until golden brown.
  3. Remove plantains and add onions. Sauté until translucent, 2-3 minutes. Stir in sesame seeds, cinnamon, anise seed, cloves and animal crackers. Toast the mixture well, being careful not to burn.
  4. Transfer toasted Ingredients to a large pot and add the rest of the Ingredients and bring to a simmer. Cook on low heat for 4 hours. Run sauce through a fine mesh sieve into a bowl before serving.

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