Step 1 of 4
Mole poblano
Toast dried chillies in a dry pan until fragrant, 2 minutes. Soak in hot water 20 minutes. Toast almonds, sesame and the tortilla.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips โ not a chatbot.
How long does Mole poblano take?
2 hr 10 min all in โ 40 min prep, 1 hr 30 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
Medium heat.
What allergens should I watch?
This recipe is labelled for Tree nuts, Sesame. Labels are informational โ check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Gluten-free.
What does it cost to cook?
A bit special โ about $16โ28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Blender, Dutch oven.
How much salt do I put in?
The recipe lists Salt at 1ยฝ tsp.
What can I use instead?
Ancho and pasilla โ A mix of dried red chillies plus a little smoked paprika. Less Puebla, still a dark chilli sauce.
What should I watch for?
Raw blended chilli tastes harsh. The fry is the recipe.
Any tips from this recipe?
A jar of good mole paste fried in oil is a Tuesday version. Still not 'chocolate sauce'. The sauce should coat a spoon and taste bitter-fruit, not candy.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.