Mexican Chocolate Sauce for Meat and Poultry (Mole Poblano)

Sauces and Marinades | Mexican cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

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.