Authentic Mole Poblano Stew Recipe: 5-Star Flavors in 90 Minutes

The first time I tasted authentic Mole Poblano Stew at my friend Carmen’s wedding in Puebla, I nearly dropped my fork. That rich, velvety sauce – at once earthy, spicy, sweet, and just a little mysterious – wrapped around tender chicken in a way that made me understand why this dish has been Mexico’s crowning culinary treasure for centuries. Forget everything you think you know about chocolate in savory dishes. This isn’t some novelty dessert sauce – it’s a symphony of toasted chilies, nuts, spices, and just enough Mexican chocolate to whisper “something special is happening here.”

I begged Carmen’s abuela for her family recipe that night, and twenty years later, it’s still my go-to celebration dish when I want to impress. There’s something magical about how this mole transforms humble ingredients into a pot of pure luxury. The scent alone – that intoxicating blend of toasted ancho chilies and cinnamon – will make your kitchen smell like a Mexican mercado. Yes, it takes some effort (those colonial nuns who invented it didn’t have blenders, bless their hearts), but every minute pays off when you see your guests’ faces after the first bite.

Why You’ll Love This Mole Poblano Stew

This isn’t just any stew – it’s a love letter to Mexican flavors that will have everyone at your table begging for seconds. Here’s why it’s always a hit:

• Flavor fireworks: Toasted chilies, warm spices, and that hint of chocolate create a taste that’s complex but never overwhelming. Every spoonful is a new discovery.
• Party magic: Nothing impresses guests like a bubbling pot of homemade mole. The rich color and aroma make it the star of any gathering.
• Better tomorrow: Like good wine, the flavors deepen overnight. Leftovers might just taste better than the first serving (if they last that long!).
• Dress it up or down: Serve it over rice for a cozy dinner or fancy it up with edible flowers for special occasions. It always works.
• Freezer-friendly: Make a double batch and freeze portions for those days when you need a taste of celebration fast.

Mole Poblano Stew Ingredients

Gathering these ingredients feels like a treasure hunt – each one adds its own magic to the pot. Trust me, don’t skip the toasting steps; that’s where the real flavor happens!

The Chili Foundation

• 4 dried ancho chilies (stems removed, seeds shaken out)
• 2 dried pasilla chilies (those long, dark beauties)
• 2 dried mulato chilies (for that deep raisin-like sweetness)

Nut & Seed Squadron

• 1/4 cup raw almonds (toasted until golden)
• 1/4 cup peanuts (toasted – they’ll smell amazing)
• 1/4 cup sesame seeds (toasted separately – they burn fast!)
• 1/2 cup pumpkin seeds (pepitas, toasted until they pop)

Aromatics & Thickeners

• 1 small onion (chopped – no need for perfect dice)
• 2 garlic cloves (peeled and smashed)
• 1 ripe plantain (sliced into coins – the blacker the better)
• 1 corn tortilla (torn into pieces – stale is fine!)

The Flavor Boosters

• 1/2 cup raisins (plump ones, no substitutes)
• 1/2 tsp cumin (freshly ground if you can)
• 1/2 tsp cinnamon (Mexican canela if available)
• 1/4 tsp cloves (just a pinch – they’re powerful!)
• 1 ounce Mexican chocolate (Ibarra or Abuelita – don’t use baking chocolate!)

The Liquids & Protein

• 4 cups chicken broth (homemade if you’ve got it)
• 1 whole chicken (cooked and shredded – about 3 cups)
• Salt (to taste – you’ll need more than you think)

How to Make Mole Poblano Stew

Making mole is like conducting an orchestra – every step builds toward that magical harmony of flavors. Don’t let the number of ingredients scare you; I’ll walk you through each stage like I’m right there in your kitchen. Just promise me you’ll taste as you go – that’s half the fun!

Preparing the Chili Base

First things first: glove up! Chili oils can burn your skin (learned that the hard way). Toast your dried chilies in a dry skillet over medium heat for about 2 minutes per side until they smell like a campfire in autumn. You’ll see them puff up slightly – that’s when you know they’re ready. Let them cool, then rip off stems and shake out most seeds (a few stragglers won’t hurt).

Now, cover the chilies with hot water and let them soak for 20 minutes while you prep other ingredients. This softens them for blending and mellows their heat. When they’re pliable, drain them (keep that soaking liquid!) and they’re ready for their big moment in the blender.

Building the Sauce

Time to wake up those nuts and seeds! Toast each type separately in your dry skillet – almonds first (3 minutes), then peanuts (2 minutes), sesame seeds (1 minute – watch them like a hawk!), and finally pumpkin seeds (they’ll pop when ready). Set them aside to cool slightly.

In the same skillet, fry your onion, garlic, plantain slices, and tortilla pieces in a splash of oil until everything gets golden edges – about 5 minutes. Now the fun part: toss everything (chilies, toasted goods, fried aromatics, raisins, and spices) into the blender with 2 cups of broth. Blend until smoother than a jazz riff, at least 2 minutes. Don’t skimp on this step – your patience will be rewarded.

Push this luscious mixture through a fine mesh strainer into your pot, using a spoon to press out every last drop. This removes any gritty bits for that signature velvety texture. Simmer this gorgeous sauce for 30 minutes, stirring occasionally – it’ll thicken and darken as the flavors marry.

Final Touches

Break your Mexican chocolate into pieces and stir them into the simmering sauce. Watch it melt into the mix like a sweet secret. Now add your shredded chicken and remaining broth as needed – you want the consistency of heavy cream. Let everything cozy up together for 10 more minutes. Taste! Need more salt? A pinch more cinnamon? This is your moment to make it perfect.

When the sauce coats the back of a spoon like satin, you’re done. Turn off the heat and let it sit for 15 minutes – this lets the flavors settle into their new home. Trust me, that first taste will take you right back to Puebla with me.

Expert Tips for Perfect Mole Poblano Stew

After making this mole more times than I can count, I’ve learned a few tricks that take it from good to “abuela-approved” amazing:

• Double strain for silkiness: After blending, push the sauce through a fine mesh strainer twice. Yes, it’s extra work, but that ultra-smooth texture is worth it.
• Make it ahead: Mole tastes best after resting overnight. The spices mingle and the flavors deepen beautifully.
• Toast with care: Burned nuts or seeds add bitterness. Keep the heat medium-low and stir constantly.
• Garnish game: Sprinkle with sesame seeds and fresh cilantro right before serving. A few thin radish slices add pretty color and crunch.
• Taste as you go: Adjust salt gradually – mole needs more than you’d think to balance all those complex flavors.

Serving Suggestions for Mole Poblano Stew

This mole deserves a supporting cast that lets its rich flavors shine. My go-to? A big platter of steaming white rice to soak up every last drop of sauce – the fluffier the better. Warm corn tortillas on the side are perfect for scooping, and quick-pickled red onions add a bright, tangy crunch that cuts through the richness. For parties, I serve it family-style in a colorful Mexican cazuela with all the garnishes – sesame seeds, cilantro, and extra chili slices for the brave souls at the table.

Storing and Reheating Mole Poblano Stew

Here’s the beautiful thing about mole – it just gets better with time! Store leftovers in an airtight container in the fridge for up to 4 days. For longer keeping, freeze portions in freezer bags (lay them flat to save space) where they’ll stay perfect for 3 months. When reheating, go low and slow – warm it gently on the stove with a splash of broth to bring back that silky texture. Microwave works in a pinch, but stir every 30 seconds to prevent hot spots.

Mole Poblano Stew FAQs

Over the years, I’ve gotten some great questions about this mole recipe – here are the ones that come up most often:

Can I use store-bought mole paste instead?

While store-bought paste works in a pinch, it’s like comparing instant coffee to fresh-brewed. The depth of flavor just isn’t the same. If you must use paste, doctor it up by blending with extra toasted nuts, fresh garlic, and a touch more chocolate.

How spicy is this mole poblano stew?

Surprisingly mild! The dried chilies add rich flavor more than heat. Removing the seeds tames it further. It’s about as spicy as a cinnamon roll – just warm and comforting. Want more kick? Add a pinch of cayenne or serve with chili slices on the side.

What are good vegetarian substitutions?

Easy! Swap chicken broth for vegetable broth and replace the chicken with roasted sweet potatoes, mushrooms, or chickpeas. The sauce is so flavorful, no one will miss the meat.

Can I make mole ahead of time?

Absolutely – mole actually improves after 24 hours in the fridge! The flavors marry beautifully. Just reheat gently with extra broth if needed.

Why does my mole taste bitter?

You probably burned the chilies or nuts while toasting. Next time, keep the heat lower and stir constantly. A pinch of sugar can help rescue slightly burnt batches.

Nutritional Information

Just a heads up – these numbers are estimates since ingredient sizes and brands vary. But for a standard 1-cup serving of this glorious Mole Poblano Stew, you’re looking at:

• 420 calories (worth every single one!)
• 22g fat (mostly the good kind from nuts and seeds)
• 28g protein (hello, shredded chicken!)
• 32g carbs (with 6g fiber from all those plant-based goodies)

Not too shabby for a dish that tastes like pure celebration, right?

Share Your Mole Poblano Stew Experience

Did this mole make your taste buds dance? Snap a pic and tag me – I want to see your masterpiece! Leave a rating too so more home cooks can discover this magical stew.

Authentic Mole Poblano Stew Recipe: 5-Star Flavors in 90 Minutes

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A rich and flavorful Mexican stew featuring a complex sauce made with chilies, chocolate, and spices. Perfect for special occasions.

• Author: Kitchen Hub
• Prep Time: 45 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 45 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican
• Diet: Halal

Ingredients

Scale 1x2x3x

• 4 dried ancho chilies
• 2 dried pasilla chilies
• 2 dried mulato chilies
• 1/2 cup raisins
• 1/4 cup almonds
• 1/4 cup peanuts
• 1/4 cup sesame seeds
• 1 small onion, chopped
• 2 cloves garlic
• 1 ripe plantain, sliced
• 1 corn tortilla, torn into pieces
• 1/2 cup pumpkin seeds
• 1/2 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1 ounce Mexican chocolate
• 4 cups chicken broth
• Salt to taste
• 1 whole chicken, cooked and shredded

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Instructions

1. Toast the dried chilies in a dry skillet for 2 minutes per side.
2. Remove stems and seeds from the chilies, then soak in hot water for 20 minutes.
3. Toast the almonds, peanuts, sesame seeds, and pumpkin seeds separately until fragrant.
4. Fry the onion, garlic, plantain, and tortilla until lightly browned.
5. Blend all ingredients except chicken with 2 cups of broth until smooth.
6. Strain the sauce into a pot and simmer for 30 minutes.
7. Add remaining broth as needed to adjust consistency.
8. Stir in the chocolate until melted.
9. Add shredded chicken and simmer for 10 more minutes.
10. Serve over rice with sesame seeds as garnish.

Notes

• Wear gloves when handling chilies.
• Straining removes any grittiness from the sauce.
• Mole tastes better the next day.
• Freezes well for up to 3 months.

Nutrition

• Serving Size: 1 cup
• Calories: 420
• Sugar: 12g
• Sodium: 580mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 6g
• Protein: 28g
• Cholesterol: 75mg