Mole poblano | Homesick Texan

Mole Poblano

Servings 3 cups
Author Adapted by Lisa Fain from a Stephan Pyles recipe


  • 4 pasilla chiles
  • 2 ancho chiles
  • 1 cup chicken broth
  • 1 large ripe tomato, seeded and diced
  • 2 tomatillos, husked and quartered
  • 1/2 cup minced onions
  • 2 cloves garlic, minced
  • 1/4 cup sesame seeds
  • 1/2 teaspoon coriander seeds
  • 2 tablespoons pumpkin seeds
  • 1/4 cup sliced blanched almonds
  • 1/4 cup raisins
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon black pepper
  • 1 ounce Mexican chocolate, chopped
  • Kosher salt


  1. Roast the pasilla and ancho chiles in a dry skillet on high for 1 minute, turning once. Add water to the skillet and soak for 30 minutes. Rinse the chiles well, discarding the soaking water. Add to a blender. 

  2. Rinse and dry the skillet then add the sesame, coriander, and pumpkin seeds with the almonds. Toast on low for 5 minutes while stirring occasionally. Do not let them burn! Add to the blender with the chiles.

  3. In a saucepan, bring the chicken broth to a boil, reduce heat to low and add tomato, tomatillos, onions, and garlic. Simmer for 10 minutes. Add the raisins, cloves, cinnamon, pepper, and chocolate to the pot and while occasionally stirring cook until the chocolate has melted. Transfer the mixture to the blender. Blend until smooth. Taste and add salt, if needed.

  4. Can be used as an enchilada sauce, with tamales or served over turkey and chicken.