My Family’s Mole Poblano Recipe | Deep, Spicy, Rich, Perfect

Mole Poblano from scratch — deep, spicy, rich, and a touch sweet. This is one of Mexico’s most iconic dishes and one of my personal favorites to make. It’s layered with history and flavor: toasted chiles, seeds, spices, chocolate, and love. Full recipe below ↓ *CHAPTERS*: 00:00 Intro to Mole Poblano from Puebla 01:20 Inngredient Tour for Mole Poblano 03:40 Toasting the Chiles, 06:15 Broil Tomatillos, Garlic and Onions 07:15 Soaking the Chiles 08:00 Frying Nuts, Seeds, Spices & Raisins 13:39 Blending Everything Smooth in Batches 17:50 Straining the Mole 19:20 Prepare to re-fry the Mole 20:06 Prepping the Chicken 21:25 Re-frying the Mole in Lard 23:20 Adding in Piloncillo, Salt and Chocolate 25:58 Finishing with Chicken 27:14 Sing to your Mole 28:57 Share Mole (and Tomatoes) with Friends 29:50 Plating & Tasting with Dan 33:00 Final Thoughts + Serving Tips (add a Cinnamon Roll) --------------------------------------------- MOLE POBLANO RECIPE YIELD: 6.75 QTS 155g lard 275g mulato chile, seeded/stemmed & seeds reserved 180g ancho chile, seeded/stemmed & seeds reserved 150g pasilla chile, seeded/stemmed & seeds reserved 4,550g boiling water 25g reserved chile seeds 130g ice cold water In an appropriately sized pan, heat the 130g of lard over medium/high heat. While working in batches of individual chile type, toast the chiles over medium heat until fragrant and lightly toasted on all sides (about 1 minute per side). Remove when a tobacco color is reached. Combine all of the chiles in a 12-quart cambro and pour the boiling water over them. Weigh the peppers down with something to keep them submerged. Steep for 30 minutes minimum or until super tender. Strain and reserve the steeping water for pureeing the peppers and seeds. Reserve. In a smaller pan, heat the 25g of lard over medium/high heat and toast the chile seeds until golden brown. Strain from lard. Place them in a bowl and pour the cold water over them. Steep for 5 minutes and strain off water. Add them to your reserved peppers. Working in batches, puree the chiles and seeds using the reserved chile steeping water (you should only need 3,500g) until super smooth. Pass through a strainer. ──────────────────────────── 140g lard 170g sesame seeds, raw 120g pumpkin seeds, raw 95g baguette, sliced 70g dried handmade tortillas 60g unskinned almonds, raw 60g dark raisins 15g Mexican cinnamon, whole 5g black peppercorns, whole 1g coriander seeds, whole 1g anise seeds, whole 14 each whole cloves 250g tomatillos, whole & dry roasted until tender 80g garlic, whole cloves and still in their paper, dry roasted in cast iron until tender 1,500g chile steeping liquid Working in batches, heat the lard in an appropriately sized pot. Fry the sesame seeds until golden brown and strain off the lard into a metal container. Reserve seeds and return the lard to the pot. Repeat the process with the pumpkin seeds, almonds, raisins, bread, and tortillas. GOLDEN BROWN — not burnt — otherwise the sauce will become overly bitter. Discard the lard. Combine everything in a blender with chile steeping liquid. Puree on high until really smooth. Pass through a strainer. Reserve. ──────────────────────────── 370g lard 435g Mexican chocolate 80g Diamond Crystal kosher salt 40g sugar In an appropriately sized pot, heat lard over medium heat until very hot and pour the chile puree in. Stir. Bring to a simmer over medium/high heat while scraping/stirring puree with a metal spoon for about 10 minutes. Add the seed/spice puree and cook for another 10 minutes while continuing to stir. Add chocolate, bouillon, salt, and sugar and cook down for around 45 minutes until darkened in color. Taste and adjust seasonings with salt and sugar as needed. The sauce should be balanced between savory, spicy, and slightly sweet. ──────────────────────────── FINISHING THE MOLE 8 bone-in/skin-on chicken drumsticks 8 bone-in/skin-on chicken thighs Diamond Crystal kosher salt Season the chicken generously with salt and allow to dry brine as long as you'd like. Drop the chicken into the mole and simmer for about an hour or until the chicken is tender and almost falling off the bone. Taste and adjust the mole with salt, sugar, or water/stock as needed. Serve with rice and tortillas. --------------------------------------------- TOOLS I USED • Hestan Saute pan - https://go.shopmy.us/p-18884079 • Sheet tray - https://amzn.to/42A5p7d • 12 qt cambro (storage container) - https://amzn.to/4ozXAqL • High-speed blender (Vitamix or similar) - https://go.shopmy.us/p-18884213 • Large Strainer - https://amzn.to/3IUp37e • Comal or pan for roasting - https://shareasale.com/r.cfm?b=181177... • Breville Air-Fryer for roasting - https://go.shopmy.us/p-17865764 • Digital thermometer (for lard temp control) #MolePoblano #MexicanFood #JonathanZaragoza