Lisbon Mole Poblano

Ingredients

• Dried Chile — 8 mulato chiles, seeds and veins removed
• Dried Chile — 6 pasilla negro chiles, seeds and veins removed
• Ancho Chile — 5 ancho chiles, seeds and veins removed
• Chipotle — 2 chipotle chiles (dried), seeds and veins removed
• Canola Oil — 7 tbsp canola or peanut oil, divided (105 ml)
• Raisins — 1/2 cup black raisins (120 ml)
• Pumpkin Seeds — 6 tbsp (90 ml)
• Peanuts — 1/4 cup roasted unsalted (60 ml)
• Pecans — 1/4 cup raw (60 ml)
• Almonds — 2 tbsp raw (30 ml)
• Tortilla — 2 (6-inch) white corn tortillas
• Bread — 2 (1-inch-thick) slices Bolillo or French bread (about 1 1/4 oz total)
• Coriander — 1/2 tsp coriander seeds (2.5 ml)
• Anise Seed — 1/2 tsp anise seeds (2.5 ml)
• Pepper — 1/4 tsp whole black peppercorns (0.7 g)
• Clove — 3 whole cloves
• Cinnamon — 1 Mexican cinnamon stick
• Sesame Seed — 3/4 cup brown (ajonjoli), divided (105 g)
• Onion — 1 medium white, sliced crosswise
• Tomato — 1 lb roma, quartered (about 4 medium) (453 g)
• Tomatillo — 12 oz, husked and quartered (about 6 medium) (340 g)
• Garlic — 3 medium cloves, peeled and smashed
• Water — about 4 1/2 cups total (1 1/2 cups chile blend + up to 1 cup veg blend + 2 cups to thin) (1080 ml)
• Mex Chocolate — 1 (3 1/2-oz) disc, broken into pieces (such as Ibarra)
• Sugar — 2 tbsp granulated (30 ml)
• Salt — 2 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