Mole Poblano

Legend has it that the nuns of Santa Rosa received a surprise visit from their archbishop in the late 1500s. They had little time to prepare dinner for such an esteemed guest, so they added everything in their kitchen to their mole sauce. Today, this is one of the most famous—and most used—sauces in Mexican cooking.

Serves: 8Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 8


  • 6 dried ancho chilies
  • 1 large onion
  • 1 garlic clove
  • 1 corn tortilla (6 inches)
  • 2 cups canned tomatoes, with juice
  • 1⁄2 cup salted peanuts
  • 1⁄3 cup raisins
  • 2 Tbsp. sesame seeds
  • 1⁄4 cup oil
  • 1 Tbsp. granulated sugar
  • 1⁄4 tsp. anise seeds
  • 1⁄4 tsp. ground cinnamon
  • 1⁄4 tsp. ground cloves
  • 1⁄4 tsp. ground coriander seeds
  • 1⁄4 tsp. ground cumin
  • 1 cup chicken stock
  • 1 oz. unsweetened chocolate
  • 1 tsp. salt
  • 1 tsp. ground black pepper


  • Remove the stems and seeds from the chilies. Peel and quarter the onion and garlic. Tear the tortilla into 1-inch pieces.
  • Combine the chilies, onion, garlic, tomatoes with their juice, tortilla, peanuts, raisins, and sesame seeds in a blender. Blend on medium speed until you have a thick purée.
  • Heat the oil to medium temperature in a large frying pan. Add the purée and cook, stirring constantly, for about 5 minutes. Stir in the sugar, anise, cinnamon, cloves, coriander, cumin, and stock; bring to a boil. Reduce heat to low and simmer uncovered for 10 minutes.
  • Add the chocolate and continue simmering, stirring constantly, until the chocolate melts and blends into the sauce. Add the salt and pepper.