Mole Poblano

Ingredients

• Dried Chileabout 50 chiles (100 g)
• Dried Chileabout 24 chiles (48 g)
• Ancho Chile85 g
• Chipotleabout 1 chipotle (8 g)
• Canola Oil7 tbsp canola or peanut oil, divided (105 ml)
• Raisins1/2 cup black raisins (120 ml)
• Pumpkin Seeds6 tbsp (90 ml)
• Peanuts1/4 cup roasted unsalted (60 ml)
• Pecans1/4 cup raw (60 ml)
• Almonds2 tbsp raw (30 ml)
• Tortilla50 g
• Bread2 (1-inch-thick) slices Bolillo or French bread (about 1 1/4 oz total)
• Coriander1/2 tsp coriander seeds (2.5 ml)
• Anise Seed1/2 tsp anise seeds (2.5 ml)
• Pepper1/4 tsp whole black peppercorns (0.7 g)
• Clove3 whole cloves
• Cinnamonabout 1 tsp (3 g)
• Sesame Seed3/4 cup brown (ajonjoli), divided (105 g)
• Onion1 medium white, sliced crosswise
• Tomato1 lb roma, quartered (about 4 medium) (453 g)
• Tomatillo12 oz, husked and quartered (about 6 medium) (340 g)
• Garlic3 medium cloves, peeled and smashed
• Waterabout 4 1/2 cups total (1 1/2 cups chile blend + up to 1 cup veg blend + 2 cups to thin) (1080 ml)
• Mex Chocolate1 (3 1/2-oz) disc, broken into pieces (such as Ibarra)
• Sugar2 tbsp granulated (30 ml)
• Salt2 tsp kosher (10 g)

Method

1. This sauce is cooked on the stove. The jar is for storing it, not making it.
2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
3. Finish off heat; adjust seasoning.

FAQ