Mole Poblano

Los Sombreros


  • mulato chiles
  • pasilla chiles
  • guajillo chiles
  • cascabel chiles
  • 1/4 Cup  sesame seeds
  • 1/4 Cup  peanuts
  • bay leaf
  • 1/4 Teaspoon  Mexican cinnamon
  • 2 Teaspoons  oregano
  • 1 Tablespoon  salt
  • 1/2 Teaspoon  allspice
  • 2 Tablespoons  raisins
  • 1/2  corn tortilla
  • tomatillos
  • tomato
  • 8 Cups  chicken stock
  • 2 Cups  chopped onion
  • 2 Cups  chopped garlic
  • 1/2 Cup  lard, or cooking oil
  • 1/2  tablet Mexican chocolate, such as Tazo*

This mole recipe from Los Sombreros Mexican Café & Cantina uses not one, but four chiles in it to give it its distinct flavor. Douse it on chicken, pork, steak, or fish to add some life to your meal. 


In a large dry skillet, toast the sesame seeds and peanuts until dark brown and remove from pan.

Toast the tortilla until dark brown and remove from the pan. Next toast the dried stemmed chiles until slightly darkened and fragrant.

Remove from the pan and add the tomato and tomatillos. Cook until they are nicely charred and then remove from pan. Add the lard or cooking oil to the pan and cook the onion and garlic until very brown. Add the rest of the ingredients and simmer for 30 minutes.

Let the mixture cool and then purée it until it is very thin. Strain through a medium mesh sieve to remove any seeds or solids. Serve with chicken, turkey, or roast pork loin.  

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