Mole Poblano

Mole Poblano
Staff Writer

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. 

Ingredients

  • 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*

Directions

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.  

Nutritional Facts

Total Fat
22g
31%
Sugar
6g
7%
Saturated Fat
3g
13%
Cholesterol
14mg
5%
Carbohydrate, by difference
29g
22%
Protein
17g
37%
Vitamin A, RAE
6µg
1%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
167mg
17%
Choline, total
26mg
6%
Fiber, total dietary
3g
12%
Folate, total
46µg
12%
Iron, Fe
4mg
22%
Magnesium, Mg
45mg
14%
Niacin
7mg
50%
Phosphorus, P
203mg
29%
Selenium, Se
12µg
22%
Sodium, Na
615mg
41%
Water
195g
7%
Zinc, Zn
1mg
13%

Mole Poblano Shopping Tip

Basic Latin ingredients include chiles, rice, adobo seasoning, and beans.

Mole Poblano Cooking Tip

Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish.