Mole Poblano (Classic Puebla Mole)

Name: Mole Poblano (Classic Puebla Mole)
Cuisine: Mexico
Ingredients: 1 whole or pieces cooked Turkey or chicken; 6 Mulato chiles; 6 Ancho chiles; 4 Pasilla chiles; 2 optional Chipotle chiles; 4 roasted Tomatoes; 4 roasted Tomatillos; 1 large roasted Onion; 6 cloves roasted Garlic; 50g toasted Almonds; 50g toasted Peanuts; 50g toasted Sesame seeds; handful Raisins; 1 ripe fried Plantain; 100g Mexican chocolate; 1 Cinnamon stick; 4 Cloves; ½ tsp Anise seeds; 10 Black peppercorns; for thickening Stale tortilla or bread; for frying Lard or oil; 2 liters Chicken broth; to balance Sugar & salt

A recipe from Mexico.

🇲🇽 MexicomolechickenOrTurkeyglutenFreeOptiondairyFreenutFreeOptionsoyFreeeggFreetraditional

Nutrition (per serving)

700Calories

45 gProtein

20 gSugar

1200 mgSalt

Ingredients

1 whole or pieces cooked Turkey or chicken
6 Mulato chiles
6 Ancho chiles
4 Pasilla chiles
2 optional Chipotle chiles
4 roasted Tomatoes
4 roasted Tomatillos
1 large roasted Onion
6 cloves roasted Garlic
50g toasted Almonds
50g toasted Peanuts
50g toasted Sesame seeds
handful Raisins
1 ripe fried Plantain
100g Mexican chocolate
1 Cinnamon stick
4 Cloves
½ tsp Anise seeds
10 Black peppercorns
for thickening Stale tortilla or bread
for frying Lard or oil
2 liters Chicken broth
to balance Sugar & salt

Method

Cook turkey/chicken in water with onion, garlic, salt until tender; reserve broth.
Toast all dried chiles on comal until fragrant (no burning), remove stems/seeds, soak in hot water 30 minutes.
Separately toast nuts, sesame, spices until golden.
Fry plantain slices, stale tortilla/bread, raisins until golden.
Roast tomatoes, tomatillos, onion, garlic until charred.
Blend in batches: First chiles with some soaking water; then add roasted veggies, fried items, toasted nuts/spices, chocolate – blend smooth, straining if needed.
Fry blended paste in lard 15-20 minutes until color darkens and oil separates.
Gradually add reserved broth to desired thickness, simmer 1-2 hours, stirring constantly to prevent sticking.
Adjust seasoning with sugar/salt for perfect sweet-savory-spicy balance.
Add cooked turkey pieces, simmer 30 minutes to absorb flavors.
Serve with sesame seeds sprinkled, rice, tortillas – Puebla's national mole masterpiece.