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Mole Sauce

This easy, mole sauce recipe is spicy and complex. So easy to make fresh mole from scratch! Use it over chicken, turkey, or pork. Freeze leftovers for another time.
Course Sauce
Cuisine Mexican/Southwestern
Keyword authentic, easy, rich, spicy, sweet
Prep Time 15 minutes
Cook Time 45 minutes
1 day
Total Time 1 hour
Servings 24 servings
Calories 182kcal
Author Marye Audet-White


  • 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
  • 3/4 cup raisins
  • 1/2 cup pumpkin seeds roasted
  • 1/4 cup almonds
  • 1/4 cup sesame seeds
  • 3 ripe bananas chopped
  • 1 1/2 teaspoons cinnamon roasted cinnamon if possible
  • 2 to 3 cups chicken stock
  • 5.3 ounces Divine Chocolate 100% Chocolate Bar
  • ½ cup chili powder try my homemade chili powder
  • 1 tablespoon brown sugar or more to taste
  • Salt to taste


  • 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, 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.


Use any combination of dried chiles that you like and are available in your area.


Serving: 0.25cup | Calories: 182kcal | Carbohydrates: 24g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Sodium: 38mg | Potassium: 482mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3700IU | Vitamin C: 8mg | Calcium: 51mg | Iron: 2.8mg