Mexican Chocolate Sauce for Meat and Poultry (Mole Poblano)
4 servings
45 minutes
Mole Poblano is a culinary legend of Mexican cuisine, originating from the city of Puebla. This rich sauce combines aromatic dried peppers, spices, nuts, and dark chocolate, creating a complex flavor where spicy heat transitions into the depth of chocolate sweetness. The history of mole dates back to colonial times when monks experimented with ingredients brought from the Old and New Worlds. The sauce is served with meat and poultry, most often turkey or chicken, turning an ordinary dish into a gastronomic revelation. It is perfect for festive meals, filling the table with aromas and warmth of tradition. Today, Mole Poblano remains a symbol of Mexican culture, impressing gourmets worldwide with its unique harmony of flavors.
1
Soak dried peppers in hot water for 1 hour. Then dry and chop them. If using fresh ones (see note), remove the seeds and chop finely.
- Dried ancho chili: 3 pieces
- Dried mulato chili: 3 pieces
- Dried chipotle chili: 3 pieces
- Dried pasilla chili: 3 pieces
2
Heat a small amount of vegetable oil in a pan and sauté the chili peppers, pumpkin seeds, peanuts, almonds, pepper, cloves, anise, and cinnamon over low heat. When a strong spicy aroma arises, add a little water to the mixture, stir well, and transfer everything to a blender. Also add red and green tomatoes, onion, garlic, and blend everything together. Pour the resulting mixture into a large pot, slowly add chicken broth, and set on low heat. Cook for 20 minutes, stirring constantly. Strain and bring to a boil again. At the end, add grated chocolate, olive oil, and wine vinegar to the sauce. Mix everything thoroughly.
- Pumpkin seeds: 50 g
- Peanuts: 100 g
- Almond: 100 g
- Black peppercorns: 6 pieces
- Cloves: 3 pieces
- Cinnamon sticks: 1 piece
- Tomatoes: 4 pieces
- Green tomatoes: 10 pieces
- Onion: 1 head
- Garlic: 3 cloves
- Chicken broth: 1 l
- Olive oil: 1 tablespoon
- 70% dark chocolate: 200 g
- Red wine vinegar: 2 tablespoons
- Star anise: pinch
