Mole Pablano Recipe

Name: Mole Pablano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound hot chili peppers mulato, dried; 1/4 pound ancho chilies dried; 2 ounces pasilla chiles dried; 1 each chipotle chili peppers ried; 2 each onions large,quartered; 1 each tomatoes medium-size; 1/2 pound tomatillos husked/rinsed; 1 each garlic head, medium; 2 each corn tortillas (6-inch) 7 inch; 1/2 cup sesame seeds; 2 tablespoons vegetable oil; 1 each small, peeled, chopped; 1/2 cup almonds dry, roasted; 1/2 cup peanuts; 1/2 cup prunes pitted, chopped; ⅓ cup raisins, seedless; 2 each cinnamon sticks 2 inches long; 1 teaspoon coriander seeds; 1 teaspoon star anise; 2 cups chicken broth regular strength; 4 ounces chocolate (semi-sweet) mexican, cut in half horizontally, or semisweet chocolate with 1/2 teaspoon cinnamon

Servings: persons

1/2 pound hot chili peppers mulato, dried
1/4 pound ancho chilies dried
2 ounces pasilla chiles dried
1 each chipotle chili peppers ried
2 each onions large,quartered
1 each tomatoes medium-size
1/2 pound tomatillos husked/rinsed
1 each garlic head, medium
2 each corn tortillas (6-inch) 7 inch
1/2 cup sesame seeds
2 tablespoons vegetable oil
1 each small, peeled, chopped
1/2 cup almonds dry, roasted
1/2 cup peanuts
1/2 cup prunes pitted, chopped
⅓ cup raisins, seedless
2 each cinnamon sticks 2 inches long
1 teaspoon coriander seeds
1 teaspoon star anise
2 cups chicken broth regular strength
4 ounces chocolate (semi-sweet) mexican, cut in half horizontally, or semisweet chocolate with 1/2 teaspoon cinnamon

1
Lay dried mulato, ancho, pasilla, and chipotle chilies in a single layer in 10x15 inch pans.
2
Rinse chilies and put in a large bowl; add 8 cups boiling water.
3
Smoothly puree mixture in a food processor or blender; add a total of 1 cup reserved chili-soaking liquid from step 1.
4
To pan, add oil, plantain, almonds, peanuts, prunes, raisins, Stir often over medium heat until mixture is richly browned, 10- 15 minutes.
5
Smoothly puree mixture and sesame seed in a food processor or blender.
6
Add remaining chili-soaking liquid, from step 1.
7
(In processor, use a little to get moving; add rest when pureed.)
8
Use, or chill airtight up to 1 day.
9
*** ASSEMBLING THE MOLE ***
10
In a 5 to 6 quart pan, mix chilies, vegetables, seasonings and thickeners, and broth.
11
Bring to a simmer on medium heat; cover and simmer to blend flavors, about 2 hours, stirring often.
12
Chop chocolate; mix with sauce until melted.
13
Use mole as suggested, following; or chill airtight up to 1 week or freeze up to 3 month.

1051

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/2 pound hot chili peppers mulato, dried, 1/4 pound ancho chilies dried, 2 ounces pasilla chiles dried, 1 each chipotle chili peppers ried, and more.

Yes, Mole Pablano falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mole Pablano

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