Mole poblano
A deep, glossy Mexican mole of dried chillies, seeds, spices and dark chocolate. This version is nut free.
Make this once, then cook it into 21 different dishes.
- Time2 hr
- LevelHard
- Costabout £1.08 a head
- Makesabout 1 litre, enough for 3 dishes for 4 people
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toast the ancho, mulato and pasilla chillies in a dry pan for 15 to 20 seconds on each side, until fragrant. Put them in a bowl, cover with 400 ml hot (not boiling) water, weigh down with a plate and soak for 30 minutes.
30 min - 2
Meanwhile, toast the pumpkin seeds in a dry pan until they puff and pop, about 2 minutes. Add the sesame seeds for the last 30 seconds. Tip into a bowl. Toast the cinnamon, cloves, peppercorns and aniseed for 1 minute and add to the bowl.
2 min - 3
Heat 2 tbsp of the oil in the pan. Fry the raisins for 30 seconds until puffed, then the torn tortilla until crisp, then add the onion, garlic and tomatoes and cook for 8 to 10 minutes until soft and browned. Add everything to the bowl of seeds and spices.
10 min - 4
Drain the chillies, keeping the soaking water. Blend the chillies with the seed mixture, oregano and 300 ml of the soaking water, in two batches, for at least 2 minutes each until very smooth. Press through a sieve for a silky mole.
- 5
Heat the remaining 3 tbsp oil in a large, deep, heavy pan over a medium-high heat. Pour in the paste carefully (it will spit). Fry for 10 minutes, stirring constantly, until it darkens and thickens to a paste.
10 min - 6
Stir in the stock gradually, then bring to a simmer. Reduce the heat to low, partly cover and cook for 40 minutes, stirring often, until glossy and thick enough to coat a spoon.
40 min - 7
Add the chocolate, sugar and salt, and stir until the chocolate melts. Simmer for 10 more minutes. Taste: it should be deep, savoury and mildly sweet, never sugary. Adjust the salt.
10 min - 8
Cool in a shallow container and chill within 2 hours. It will thicken, so loosen with water or stock before using. Use in the dish recipes that call for your ready made mole poblano.
About mole poblano
Mole poblano is a rich, dark Mexican sauce from Puebla made from dried chillies, seeds, spices, dried fruit and a little chocolate, blended and slowly simmered. It is one of Mexico's best known dishes and is traditionally served over turkey or chicken at celebrations.
It tastes deep, savoury, mildly sweet and gently spicy, with notes of raisin, toasted seed, cinnamon and bitter chocolate. The chocolate is used in small amounts and for depth, not sweetness. It is not a chocolate sauce.
This nut free version uses pumpkin and sesame seeds in place of the almonds and peanuts of traditional recipes, with a toasted corn tortilla for body, and vegetable stock so it works for more diets. It takes time, but one batch makes about 1 litre, enough for three meals, and it freezes very well. Serve it over chicken, turkey, enchiladas or vegetables.
Tips
- Toast each ingredient separately and only until fragrant. Chillies take 15 to 20 seconds a side, seeds a couple of minutes, spices 1 minute. Burnt chilli or seeds make the whole mole bitter.
- Mulato and pasilla chillies are sold online and in Latin food shops. If you only find ancho, use 8 anchos in total and add 2 guajillos, plus 1 tsp cocoa powder for depth.
- Fry the blended paste in hot oil for 10 minutes before adding stock. This step, called sazonar, deepens the flavour and is the secret of a good mole.
- Simmer on a low heat and stir often. Mole spits and catches on the bottom of the pan. Use a deep heavy pan with a lid held partly over it.
- Check the chocolate label. Many dark chocolates contain traces of nuts or milk. Use a dark chocolate that is labelled nut free and dairy free if you need it.
Storing and freezing
Cool within 2 hours, then keep covered in the fridge for up to 4 days. It thickens when cold, so loosen with stock or water. Freeze in 300 ml portions for up to 3 months, thaw overnight in the fridge and bring to a simmer until steaming hot all the way through.
Dishes you can make with mole poblano
Enmoladas (Enchiladas in Mole Poblano)
EFNFMuslos de Pollo en Mole con Arroz Rojo (Mole Chicken Thighs with Red Rice)
GFDFEFTamales de Pollo en Mole (Mole Chicken Tamales)
GFDFEFHuevos Estrellados con Mole y Frijoles (Fried Eggs with Mole and Beans)
GFNFVChilaquiles de Mole con Huevo (Mole Chilaquiles with Fried Egg)
GFNFVTacos de Hongos con Mole (Mushroom Mole Tacos)
DFEFNFCalabaza Asada con Mole y Frijoles Negros (Roast Squash with Mole and Black Beans)
GFDFEFMuslos de Pavo en Mole (Turkey Thighs in Mole)
DFEFNFTostadas de Pollo con Mole (Chicken and Mole Tostadas)
GFDFEFGorditas de Pollo con Mole (Stuffed Corn Cakes with Mole Chicken)
GFEFNFCostillas en Mole Poblano (Pork Ribs in Mole)
GFDFEFSopes de Mole con Frijoles y Crema (Mole Sopes)
GFNFEFQuestions
Is this mole nut free?
Yes. It uses pumpkin seeds and sesame seeds in place of the usual almonds and peanuts. Use a dark chocolate labelled nut free and check your spices. Sesame is a separate allergen, so leave it out and use more pumpkin seeds if needed.
Is mole poblano spicy?
Mildly. Ancho, mulato and pasilla chillies are rich and fruity rather than hot. The heat is a gentle background warmth. Add a chile de arbol or two for more.
Where do I buy dried chillies for mole?
Ancho chillies are sold in many supermarkets' world food aisles. Mulato and pasilla are sold online and in Latin and specialist food shops. If you cannot find them, use extra ancho with a couple of guajillos.
Is mole poblano vegan and gluten free?
As written, yes. It uses gluten free vegetable stock, a gluten free corn tortilla and dairy free dark chocolate, so it is vegan, gluten free, dairy free, egg free and nut free. Traditional mole uses chicken or turkey stock and often bread, so check each ingredient.
Why is my mole bitter or gritty?
Bitterness comes from burnt chillies, seeds or spices. Simmer longer and add a little sugar, chocolate or raisins to balance it. Grit means it was not blended long enough; blend in batches until smooth, or sieve it.
How do I serve mole?
Warm it gently and spoon over roast or poached chicken or turkey, enchiladas, rice or roast vegetables. Garnish with toasted sesame seeds and serve with warm corn tortillas and rice.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.