Mexican Chocolate Sauce for Meat and Poultry (Mole Poblano)
Sauces and Marinades | Mexican cuisine
⏳ Time
45 minutes
🥕 Ingredients
19
🍽️ Servings
4
Description
If you don't have the specified dried chili peppers on hand, you can use fresh chilis — both red and green.
Ingredients
- Star anise - a pinch
- Ground ancho chili pepper - 3 pieces
- Dried Chili Pepper - 3 pieces
- Chipotle Pepper Paste - 3 pieces
- Pasilla Pepper - 3 pieces
- Pumpkin seed oil - 1.8 oz
- Peanut Sprouts - 3.5 oz
- Chopped almonds - 3.5 oz
- Green peppercorns - 6 pieces
- Ground clove - 3 pieces
- Cinnamon - 1 piece
- Tomatoes - 4 pieces
- Mixed tomatoes of different colors - 10 pieces
- Onion - 1 head
- Garlic - 3 cloves
- Chicken Broth - 1 qt
- Olive Oil - 1 tablespoon
- 70% Dark Chocolate - 7.1 oz
- Red Wine Vinegar - 2 tablespoons
Step by Step guide
Step 1
Soak the dried peppers in hot water for 1 hour. Then drain and chop. If using fresh peppers (see note), remove the seeds and chop finely.
Step 2
Heat a small amount of vegetable oil in a pan and sauté the chili peppers, pumpkin seeds, peanuts, almonds, black pepper, cloves, star anise, and cinnamon over low heat. When a strong spicy aroma arises, add a little water to the mixture, stir well, and transfer everything to a blender. Add the red and green tomatoes, onion, garlic, and blend everything together. Pour the resulting mixture into a large pot, slowly add the chicken broth, and place it over low heat. Cook for 20 minutes, stirring constantly. Strain and bring to a boil again. Finally, add the grated chocolate, olive oil, and wine vinegar to the sauce. Mix everything thoroughly.
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