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. 


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.  


Calories per serving:

275 calories

Dietary restrictions:

Dairy Free, Egg Free, Milk Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 17g 25%
  • Carbs 24g 8%
  • Saturated 5g 26%
  • Fiber 3g 10%
  • Sugars 7g
  • Monounsaturated 7g
  • Polyunsaturated 3g
  • Protein 9g 18%
  • Cholesterol 15mg 5%
  • Sodium 982mg 41%
  • Calcium 111mg 11%
  • Magnesium 45mg 11%
  • Potassium 522mg 15%
  • Iron 2mg 11%
  • Zinc 1mg 8%
  • Phosphorus 157mg 22%
  • Vitamin A 19µg 2%
  • Vitamin C 42mg 70%
  • Thiamin (B1) 0mg 14%
  • Riboflavin (B2) 0mg 14%
  • Niacin (B3) 4mg 22%
  • Vitamin B6 1mg 32%
  • Folic Acid (B9) 35µg 9%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 4%
  • Vitamin K 7µg 9%
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