Mole Poblano

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Remove the stems and seeds from the dried ancho, pasilla, and guajillo chiles. In a dry pan over medium heat, lightly toast the chiles for about 2-3 minutes until fragrant. Remove and set aside.

Ingredients quick view

3 dried ancho chiles

2 dried pasilla chiles

2 dried guajillo chiles

1/4 cup sesame seeds

1/4 cup almonds

1 medium onion, chopped

3 cloves garlic, minced

1/2 tsp cinnamon

1/2 tsp cumin

1/4 tsp cloves

1/4 tsp black pepper

1 tablespoon vegetable oil

2 cups chicken broth

1/2 ounce dark chocolate, chopped

Salt to taste

Tips quick view

To enhance the flavor, let the mole sit for a few hours or overnight before serving.

For a spicier mole, add more guajillo chiles or include a chipotle pepper.

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