Mole Poblano

Name: Mole Poblano
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 chicken or 1.5kg turkey pieces, poached, broth kept; 4 ancho, 4 mulato and 3 pasilla chillies, seeded and toasted; 50g almonds, 30g peanuts and 3 tbsp sesame seeds, toasted; 2 tbsp raisins; 2 tomatoes and 1 onion, charred; Cinnamon, cloves, black pepper, anise; 1 stale tortilla and 1 slice bread, fried; 40g Mexican chocolate; Lard or oil

Mole poblano/MOH-leh poh-BLAH-noh/

Also known as: Mole de Guajolote, Puebla Mole

About this dish

Turkey or chicken in a rich, dark sauce of dried chillies, spices, nuts, seeds and a little chocolate.

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Ingredients

🍗1 chicken or 1.5kg turkey pieces, poached, broth kept

🌶️4 ancho, 4 mulato and 3 pasilla chillies, seeded and toasted

🥜50g almonds, 30g peanuts and 3 tbsp sesame seeds, toasted

🍇2 tbsp raisins

🍅2 tomatoes and 1 onion, charred

🌿Cinnamon, cloves, black pepper, anise; 1 stale tortilla and 1 slice bread, fried

🍫40g Mexican chocolate

🫗Lard or oil

Method

Serves 4

Soak the toasted chillies in hot broth, then blend until smooth.

Fry the nuts, seeds, raisins, spices, tortilla and bread, then blend with the charred tomato and onion and some broth.

Fry the chilli purée in lard for 10 minutes, then add the nut purée and cook, stirring, for 20 minutes.

Add the chocolate and enough broth to make a sauce that coats a spoon, and simmer for 30 minutes more. Season with salt and a little sugar.

Add the chicken or turkey to heat through and serve sprinkled with sesame seeds, with rice and tortillas.

✓ What Makes it Authentic

Mole poblano from Puebla is often called Mexico's national dish; legend credits nuns at the Convent of Santa Rosa, and it is made for weddings and feast days.

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