Mole – Poblano Recipe

Mole Poblano Directions

1. 1

   Prepare the Chiles

   Remove the stems and seeds from the dried chiles. Rinse them under cold water and then soak them in hot water for about 20 minutes until softened.

2. 2

   Toast the Nuts

   In a dry skillet over medium heat, toast the peanuts and pecans until fragrant, about 5-7 minutes. Stir frequently to avoid burning. Remove from heat and set aside.

3. 3

   Sauté Aromatics

   In the same skillet, add vegetable oil and heat over medium heat. Add chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.

4. 4

   Blend the Sauce

   In a blender, combine softened chiles (drained), toasted nuts, sautéed onions and garlic, cinnamon stick, dark chocolate, peanut butter, broth, salt, sugar, and black pepper. Blend until smooth.

5. 5

   Cook the Mole

   Pour the blended sauce back into the skillet and simmer over low heat for 30 minutes, stirring occasionally. Add more broth if the sauce is too thick.

6. 6

   Serve

   Taste and adjust seasoning if necessary. Serve the mole warm over your favorite protein or vegetables.