Mole Poblano

Name: Mole Poblano
Yield: 1 gallon
Cuisine: Mexican
Ingredients: 1 pound lard, divided; 5 ancho chiles, stemmed and seeded; 1 cup slivered almonds; 10 mulato chiles, stemmed and seeded; 5 pasilla chiles, stemmed and seeded; ½ cup sesame seeds, lightly toasted; 6 cloves garlic; 1 cup peanuts; ½ cup hulled pumpkin seeds; 3 tomatillos, husked and rinsed; 3 tomatillos, husked and rinsed; 2 white onions, quartered; 3 plum tomatoes; 4 (6-inch) corn tortillas, cut into sixths; 1 teaspoon ground cumin; 1 ripe plantain, peeled and cut into 1-inch pieces; 1 soft sandwich roll, cut into 1-inch cubes (about 1½ cups); 1 (3-ounce) disk Mexican chocolate, finely ground; ¼teaspoon ground anise; ½ cup finely chopped piloncillo or firmly packed dark brown sugar; ½ cup finely chopped piloncillo or firmly packed dark brown sugar; ½ teaspoon ground canela (Mexican cinnamon); 1 teaspoon freshly ground pepper; ¼ teaspoon ground allspice; ½ teaspoon dried oregano, preferably Mexican; ½ cup dried apricots; ½ cup dark raisins; Kosher salt; 2 quarts chicken stock

Preparation info

1 gallon

Difficulty
Medium

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

This robust, nutty, and spicy mole comes from the south central state of Puebla and is the mole we serve at Dos Caminos with our Dos Enchiladas. It is also the ideal sauce for mole poblano de guajalote, the famed roast turkey that is Mexico’s national dish. Our version includes ancho, pasilla, and mulato chiles; fruits; nuts; spices such as anise and cinnamon; and a touch of Mexican chocolate.

Ingredients

Americas
Mexico
Puebla
Sauce
Central America
Gluten-free
Spicy

Ingredients

Method