Molé Poblano Sauce Recipe | Simply Mamá Cooks

dark chocolate

🥗Healthier: cacao powder

💰Cheaper: milk chocolate

Cacao powder is lower in sugar and calories, while milk chocolate is more accessible.

dried chilies

🥗Healthier: fresh chilies

💰Cheaper: canned chilies

Fresh chilies can provide a different flavor profile, while canned chilies are often less expensive.

almonds

🥗Healthier: walnuts

💰Cheaper: peanuts

Walnuts are healthier with omega-3s, while peanuts are a budget-friendly nut alternative.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is a good option for a lighter flavor, while bouillon is a cost-effective substitute.

Remove stems and seeds from dried chilies and rinse them.

Toast the chilies on a baking sheet in a 450 degree oven for about 5-7 minutes, flipping halfway through until fragrant.

Soak the toasted chilies in chicken broth for about 20 minutes until softened.

Fry sliced bolillo pieces in oil over medium heat until toasted.

Fry garlic (skin on) in oil until fragrant, then remove the skin before pureeing.

Boil 3.5 pounds of chicken in 5 liters of water with garlic and onion for 45-50 minutes to make chicken broth.

Add 3 tablespoons of chicken bouillon powder to the boiling chicken broth and mix well.

Puree the soaked chilies with 1-2 cups of the soaking liquid until smooth.

Combine the chili puree with the remaining ingredients in a pot and mix well.

Simmer the mole sauce for 30 minutes, stirring occasionally, and adjust seasoning with salt and sugar to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens