dinner · dairy-free
Mole poblano
Puebla's fiesta sauce of toasted dried chiles, nuts, seeds, spices and chocolate, served over turkey or chicken at weddings and holidays.
- Time
- 180min
- Steps
- 5
Ingredients
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Allergens
Contains wheat, peanuts, tree nuts and sesame.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Blender or food processor.
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Method
-
1
Fry chiles briefly in lard until fragrant, then soak in hot stock 20 minutes.
-
2
Fry nuts, sesame, raisins, tortilla and bread separately in the same fat until toasted.
-
3
Blend chiles with stock, then everything else with more stock, in batches, until very smooth; strain.
-
4
Fry the purée in hot lard, stirring constantly, then simmer with chocolate, sugar and remaining stock for 45 minutes until thick; season.
-
5
Add the poached chicken or turkey (cooked through to 74°C (165°F)), simmer 10 minutes and serve with sesame seeds, rice and tortillas.
