Mole Poblano Recipe

Toast the Chiles

In a dry skillet over medium heat, toast the dried ancho and guajillo chiles for about 2-3 minutes or until fragrant. Be careful not to burn them.

Soak the Chiles

Remove the stems and seeds from the toasted chiles and place them in a bowl of hot water. Let them soak for 15 minutes until softened.

Blend the Sauce

In a blender, combine the soaked chiles, tomato sauce, chicken broth, ground cumin, ground cinnamon, and chocolate. Blend until smooth.

Cook the Sauce

In a saucepan, heat olive oil over medium heat. Add the blended sauce and simmer for 15-20 minutes. Season with salt to taste.

Prepare the Chicken

Season the chicken breast with salt and pepper. In a skillet, heat a little olive oil over medium heat and sauté the chicken until golden brown and cooked through, about 6-8 minutes per side. Remove and let rest.

Cook the Chorizo

In the same skillet, add chorizo and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.

Cook the Ground Beef

In the same skillet, add ground beef, season with salt, and cook until browned, about 5-7 minutes. Remove and set aside.

Cook the Fish

Season the fish fillets with salt and pepper. In the skillet, add a little oil and cook the fish for about 3-4 minutes on each side until cooked through. Remove and set aside.

Warm the Pulled Pork

If using pulled pork, heat it in the skillet until warmed through, about 5 minutes.

Sauté the Vegetables

In the same skillet, add chopped onion, garlic, bell pepper, zucchini, and corn. Sauté for about 5-7 minutes until tender.

Plate the Ingredients

On a serving plate, place a portion of your chosen protein (fish, chicken, chorizo, ground beef, or pulled pork). Top generously with the mole sauce and serve alongside the sautéed vegetables.