Mole Poblano Recipe

Name: Mole Poblano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ancho chiles, seeded; 2 mulato chiles, seeded; 1 pasilla chile, seeded; 2 plum tomatoes; 2 (6-inch) corn tortillas; 1 (14-ounce) can fat-free, less-sodium chicken broth; Cooking spray; 1/2 cup chopped onion; 1 soft black plantain, cut into 1/4-inch slices; 1/4 cup sliced almonds; 4 garlic cloves, chopped; 1 tablespoon unsweetened cocoa; 1/4 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; 1 1/4 cups water, divided; 2 ounces dark chocolate, chopped; 1 tablespoon fresh lime juice; 3/4 teaspoon salt

Servings: persons

2 ancho chiles, seeded
2 mulato chiles, seeded
1 pasilla chile, seeded
2 plum tomatoes
2 (6-inch) corn tortillas
1 (14-ounce) can fat-free, less-sodium chicken broth
Cooking spray
1/2 cup chopped onion
1 soft black plantain, cut into 1/4-inch slices
1/4 cup sliced almonds
4 garlic cloves, chopped
1 tablespoon unsweetened cocoa
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/4 cups water, divided
2 ounces dark chocolate, chopped
1 tablespoon fresh lime juice
3/4 teaspoon salt

1
Heat a large nonstick skillet over medium-high heat. Add ancho, mulato, and pasilla chiles; cook 1 minute on each side. Place chiles in a medium bowl; cover with hot water. Let stand at room temperature 30 minutes; drain.
2
While chiles soak in hot water, place tomatoes in pan, and cook 6 minutes, browning on all sides. Remove from pan. Add tortillas to pan, and cook 1 1/2 minutes on each side or until browned. Place drained chiles, tomatoes, tortillas, and broth in a blender; process until smooth.
3
Heat pan over medium-high heat. Coat the pan with cooking spray. Add chopped onion, and saute for 3 minutes. Add plantain, and saute for 3 minutes or until browned. Add almonds and garlic; saute for 1 minute. Stir in unsweetened cocoa, cumin, cinnamon, and cloves; saute 15 seconds. Place onion mixture and 1/4 cup water in blender with chile mixture; process until smooth.
4
Place chile mixture, 1 cup water, and chocolate in pan; cook over medium heat, partially covered, 18 minutes, stirring occasionally. Remove from heat. Stir in lime juice and salt.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 2 ancho chiles, seeded, 2 mulato chiles, seeded, 1 pasilla chile, seeded, 2 plum tomatoes, and more.

Yes, Mole Poblano 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.

That's it — enjoy your meal!

Mole Poblano

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions