Mole poblano is the deep end — twenty-some ingredients, each toasted or fried and ground into one sauce that's smoky, fruity, spiced, and barely sweet all at once, poured over turkey the way Puebla has done it for centuries. It's a whole afternoon, and it's a masterclass in sourcing: nearly every part of it is a pantry ingredient you want to buy well anyway. Here's the method, and where to buy all twenty things — most of which you may already have hunted down.
The ratio3 chile types + nuts + seeds + spice, each toasted SEPARATELY, then fried in lard. 2 oz chocolate.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep1 hr
Cook2 hr+
Makes~10 servings
CuisineMexican
Cost$$
Dairy-free
Contains gluten · tree nuts · sesame
Make it gluten-free: swap in gluten-free versions of the wheat items (check the other labels too).
The Ingredients — and where to get them
Cook for10servings
The dried chiles
Ancho, mulato, and pasilla are the holy trinity, with a chipotle for smoke. Mulato is the one generalists skip — don't. This blend is the soul of the sauce.
A stone-ground table-chocolate disc — cacao, sugar, canela — melted in at the end. It doesn't make mole "chocolatey"; it rounds and deepens everything.
Real canela — soft Ceylon cinnamon, not hard cassia — plus cloves, black pepper, anise. The canela distinction is a genuine quality line; seek true Ceylon.
A reasonable little indulgence. · plan ahead — needs marinating, soaking, or resting time
EffortA project
Cook it with
Instant PotSlow cookerOne-pot
The Method
Toast & soak the chilesStem and seed the ancho, mulato, pasilla, and chipotle. Toast them on a dry comal just until fragrant — never blackened — then soak in hot water until soft and pliable.
Fry everything elseIn lard, fry each element on its own so it browns evenly: almonds, sesame, pepitas, raisins, tomato, tomatillo, and the tortilla or bread. Toast the canela, cloves, pepper, and anise. This layering of toasted flavors is the work.
Blend to a pasteBlend the soaked chiles with all the fried nuts, seeds, fruit, tomato, spices, and thickener into a thick, smooth paste, loosening with a little broth as needed. Work in batches; push it smooth.
Fry the pasteHeat lard in a heavy pot and fry the paste, stirring constantly, until it darkens and thickens and smells transformed. Frying the paste — not just simmering it — is what makes mole taste like mole.
Melt in the chocolateLoosen with broth, melt in the Mexican chocolate, and season with salt. Simmer low and stir often for at least an hour, until it's glossy and deep. Then balance it — a little more chocolate for roundness, chile for heat, salt to sharpen.
ServePoach the turkey or chicken, then bathe the pieces in the mole. Shower with toasted sesame seeds and serve with rice and warm tortillas. Mole is even better the next day.
Can you make Mole Poblano in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Mole Poblano? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Mole Poblano ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Mole Poblano gluten-free? — Not as written
Not as written — it contains gluten. Make it gluten-free: swap in gluten-free versions of the wheat items (check the other labels too).
Is Mole Poblano vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
Cooked it? Changed something that worked? Leave a note for the next person — first-name basis, no account.
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