This easy recipe joyously exalts all the flavors in the Mexican classic. Unlike the traditional version, this is done in about 30 minutes!
It has all the richness and texture of your Abuela's secret recipe. Use it on enchiladas, chicken, burritos, tacos, and more!
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❤️ Why you'll love this recipe
- Kicks up the flavor of all your meat dishes
- This recipe makes a lot and it freezes well. Cook once and use it for several meals throughout the season.
- It's not the time investment that traditional mole sauce is.
There are countless versions of this Mexican sauce and all have different ingredients, flavors, and textures.
I like to start with dried ancho chiles because I think they give the most flavor.
🧾 Ingredients
For this mole poblano recipe you'll need:
- Oil - You can use any kind of light oil you prefer. I use peanut oil since no one in our family has allergies.
- A variety of dried chiles - I've linked to the chiles that I used in the recipe but you can adjust the flavor by adjusting the amounts and types of chiles you use. This comes with experience and practice.
- Garlic - Whole, fresh garlic will result in the best flavor.
- Whole cloves (the spice) - I prefer the flavor in whole cloves but you can use ¼ teaspoon of ground cloves if you like.
- Star anise - Even if you don't like the flavor of anise try it just once. It just makes this sauce perfect.
- Tortilla chips - These are used for flavor and texture. Use your favorite - it's a great way to use up stale chips!
- Diced tomatoes with chiles - I use Ro*Tel but use what you have available.
- Onion- Either yellow or white onion is fine.
- Raisins- Raisins add natural sweetness and texture.
- Pumpkin seeds - Help to thicken the sauce and add texture.
- Almonds- Help to thicken the sauce and add texture.
- Sesame seeds - Add texture.
- Bananas - Add sweetness and thicken the mole sauce.
- Ground cinnamon - I prefer Vietnamese cinnamon but you can use whatever kind you like. Some people like to use whole cinnamon sticks.
- Chicken stock - Homemade is best but I buy it a lot of the time because it's just easier. Use a good, flavorful stock.
- Unsweetened dark chocolate or 100% chocolate - This is usually called baking chocolate and it's not sweet at all. You could also use Mexican chocolate, usually sold in wafers in the Mexican market if you have one nearby.
- Chili powder - I use my homemade chili powder but your favorite store brand is fine.
- Brown sugar - I prefer dark brown sugar over golden brown for this recipe.
- Salt - I used Kosher salt
🔪 Instructions
Good mole poblano sauce starts with a variety of dried chiles and a good quality chocolate. Follow these step by step images to see how it's transformed into a mouthwatering mole!
- Remove seeds from chiles and saute them with the dry ingredients in a heavy frying pan - a cast iron skillet is great.
- Add the wet ingredients and simmer, adding chicken stock as necessary. This is why you need a large skillet with high sides. You don't want it to boil over.
- When all the ingredients are soft puree them in a blender or food processor.
- Melt the chocolate and chili powder together in a large saucepan over medium heat and stir until smooth.
- Add the puree to the chocolate mixture, bring to a boil, and adjust seasonings.
It's best if it sits overnight in the refrigerator.
What is mole?
The term "mole" is the Aztec word for sauce and there are hundreds of different kinds of mole sauce.
Describing a good mole sauce (pronounced moh-LAY) is like describing Dvorak's New World Symphony.
There are hundreds of layers of flavor starting with succulent and ending with sweet heat...the texture is rich and velvety, but hearty and satisfying at the same time.
Complex doesn't begin to describe this versatile south of the border mole recipe made with the darkest of dark chocolates. There are a lot of ingredients but this homemade Mexican condiment really does go together easily.
👩🏻🍳 Frequently asked questions
Skill: Easy - anyone can make this!
Here are the questions I am most frequently asked about this recipe.
Mole sauce is made from 20 or more ingredients which always include dried chiles and chocolate. There are several different varieties and each variety has numerous variations depending on who's doing the cooking!
Traditionally mole is simmered slowly over low heat but this mole poblano takes less than an hour.
Ummm... Heaven?
Mole is spicy and fruity, with meaty undertones. The chocolate softens the flavors of the peppers and brings everything together.
It's often served over chicken or turkey - it's a great way to use up leftover Thanksgiving turkey! Sometimes mole is used as a sauce for enchiladas
🍽️ Serve with...
Not sure how to use this incredible mole poblano? I've got you!
- Drizzle over tacos
- Use as an enchilada sauce
- Spoon over chicken breast before baking
- Spoon over pork
- Simmer pork or chicken in the slow cooker with this sauce
- Stir into your favorite stew recipe for a quick pick me up
- Nachos!
- Pour over cream cheese and heat in the microwave - serve as a dip with tortilla chips
- Stir a spoonful into melted butter and mix into hot vegetables to perk them up
Copycat Red Iguana mole
I was in Salt Lake City, Utah for a conference and my friend and I decided to head out to eat. We called for an Uber and sank into the back seats, giving the driver the address.
"SO," we said to the driver, " do you have any recommendations?"
He smiled and told us about Red Iguana. We settled back in the seat and were on our way.
So, at Red Iguana we both had mole but different types. I went with a classic mole poblano over turkey and I was totally hooked! You will be, too!
This authentic mole sauce is so good. It makes about a quart and a half and it freezes well. Try some over leftover turkey after Thanksgiving - SO good!
📖 Recipe
Mole Sauce
Print Pin Recipe SaveEquipment Needed
Ingredients
- 4 tablespoons oil, divided
- 3 pasilla chiles, seeded and coarsely chopped
- 5 guajillo chiles, seeded and coarsely chopped
- 2 chipotle chiles, seeded and chopped
- 4 ancho chiles, seeded and chopped
- 2 chiles negros, seeded and chopped
- 1 head garlic, peeled and chopped
- 8 whole cloves
- 2 star anise
- 1 cup tortilla chips, stale and broken
- 14.5 ounces diced tomatoes with chiles
- 1 cup onion, chopped
- ¾ cup raisins
- ½ cup pumpkin seeds, roasted
- ¼ cup almonds
- ¼ cup sesame seeds
- 3 ripe bananas, chopped
- 1 ½ teaspoons cinnamon, roasted cinnamon if possible
- 2 to 3 cups chicken stock
- 6 ounces 100% Chocolate
- ½ cup chili powder, try my homemade chili powder
- 1 tablespoon brown sugar, or more to taste
- Salt to taste
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Instructions
- In a heavy (cast iron is best) frying pan heat 2 tablespoons of oil over medium heat.
- Add the chopped dried chiles, garlic, cloves, pumpkin seeds, almonds, sesame seeds, star anise, and tortilla chips.
- Cook for 5 minutes, or until chiles are softened and begin to brown. Don't scorch the garlic!
- Add the tomatoes, onion, raisins, bananas, cinnamon, and 1 cup of chicken stock.
- Simmer for 20 minutes or so, adding more stock as needed, until all the ingredients are soft.
- Place in a blender, about 2 cups at a time, and puree adding chicken stock as needed until the mole is a smooth, thick paste.
- Heat the remaining two tablespoons oil over medium heat.
- Add the chili powder and the chocolate.
- Cook, stirring constantly, until chocolate and chili are melted together and smooth - be careful not to scorch!
- Stir the pureed mixture into the chocolate mixture.
- Bring to a boil, adding more chicken stock as needed to reach desired consistency.
- Add sugar and salt to taste.
Notes
- Drizzle over tacos
- Use as an enchilada sauce
- Spoon over chicken breast before baking
- Spoon over pork
- Simmer pork or chicken in the slow cooker with this sauce
- Stir into your favorite stew recipe for a quick pick me up
- Nachos!
- Pour over cream cheese and heat in the microwave - serve as a dip with tortilla chips
- Stir a spoonful into melted butter and mix into hot vegetables to perk them up
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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We'll never share your email or send you spam. Pinkie swear.First published January 23, 2020. Last updated June 23, 2021 for better readability.
Danielle
Can this be made in a big batch and be canned for later? If so, would it be waterbath canned or pressure canned? I LOVE Black Mole but it is a labor of love so I want to be able to make enough to only do it a couple times per year. If not canning it, does it freeze well in ziplock bags?
Marye
I wouldn't can it but it does freeze well.
Toni Stevens
Just right spice for my Dad! I used some dried cherries and cranberries because that’s what I have on hand, also quadrupled because we love Mole!
Michael
Can’t wait to try this recipe. What kind of chocolate do you use - unsweetened chocolate?
Marye
unsweetened or extra dark 100% chocolate.
claudia
By far best , REALLY BEST Mole recipe !!!!!
Den
Hi Marye: you have a great site. I just wanted to say that I tried your molé recipe and it was outstanding. I am a little like you, the first time I tasted molé oh so many years ago, I fell in love with it. (I fell in love with the cook too! Shortly thereafter she went from being my friend to being my wife. That day could have been a scene out of the movie Chocolat, only circa 1980s. I think she had a road map directly to my heart. You know how Vianne told Roux “Here try this, it’s your favorite.” Only she got it right on the first try. It was so good that it became my standard for judging all others. It was so much like her that it could have been her calling card: surprisingly complex, savory yet sweet with a bit of heat. Yummy 😋) Yours did not disappoint. Your story raised one question for me however... What kind of molé did your friend order at the restaurant and did you try it?
I think 🤔 I get you. If you haven’t already seen the movie Babette‘s Feast, do so because I know you will love it. It’s one of my favorites.
Marye
So glad you liked it! I can't remember what she had... but I tasted it and it was amazing, too!
Summer
When is the star anise added?
Marye
In step 2. 🙂
Summer
Thank you!! Not sure how I missed that!
Sarah Henton
Great recipe. I had made a mole once before (took longer), this was just as good, but spicy. btw the star anise does not appear in the method, so wasn’t used, Sa
Marye
Oops! Glad you liked the recipe!
Fonce'
Your site moves so much it took me a while to do this. What I wanted to say is - - people who think they appreciate real southern/Texmex or even know what real Mexican food is all about can't get past a can of beans and some chili powder. Your Mole sauce was great don't believe what some people think. I have a mature set of taste buds. Ha! Good show nice site. I will come back. Just a comment nothing else please.
Marye
Thank you so much! No worries - I don't add you to email lists unless you ask.
Mina
Oh my,, it’s waaay too spicy and I’m making it for a special occasion tomorrow, I need to figure out how to make it edible by tomorrow!! I would definitely OMIT the chili powder with the chocolate,I used 2 tablespoons and if I had followed the recipie I would have had to throw it out- as it is I’m trying to fix it by adding 11/2 jars of tomato sauce and several cups of stock.
Marye
I'm so sorry it was too spicy for your family. We love it. 🙂
Betsy
1st off: I hate reviews from folks who haven't tried the recipe, However I MUST say that this is a miracle find!!! I absolutely fell in love with mole after eating it at The RED IGUANA in Salt Lake City. Btw, I live in Ft Lauderdale!! Only ate there once and have been exploring mole recipes ever since, 11 years !!! Not sure this is the one I tried, but I'm willing to try this recipe. I absolutely harassed the waiter about the sauce until I could understand his accent as "almond mole." Can't wait to try it, as it may be a long time until I go back to the Red Iguana!