Mole Poblano Recipe


Cal/Serving: 277
Daily Value: 14%
Servings: 10

Dairy-Free, Egg-Free, Milk-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Vitamin A1128IU23%
Vitamin C13mg22%
Thiamin (B1)0mg13%
Riboflavin (B2)0mg18%
Niacin (B3)4mg21%
Vitamin B61mg33%
Folic Acid (B9)35µg9%
Vitamin D0µg0%
Vitamin E1mg3%
Vitamin K4µg5%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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More Recipes By Los Sombreros Mexican Cafe

Los Sombreros

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. 


  • 4 mulato chiles
  • 4 pasilla chiles
  • 3 guajillo chiles
  • 2 cascabel chiles
  • 1/4 cup sesame seeds
  • 1/4 cup peanuts
  • 1 bay leaf
  • 1/4 teaspoon Mexican cinnamon
  • 2 teaspoons oregano
  • 1 tablespoon salt
  • 1/2 teaspoon allspice
  • 2 tablespoons raisins
  • 1/2 corn tortilla
  • 2 tomatillos
  • 1 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*


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.  

Recipe Details

Servings: 10

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