Indulge in the authentic flavors of our Mole Poblano Sauce Recipe and enjoy a culinary journey like no other. By downloading this delightful recipe, you can also support Wednesdays Angels’ mission to assist homeless pets and their owners, one bag and donation at a time. Grab our mole poblano sauce recipe and enjoy. Donate $1.00 to Wednesdays Angels if you can. Your contribution, no matter how small, can make a big difference in the lives of those we support.
 
Mole Poblano (Origin: Puebla, Mexico)
Ingredients:
4 dried ancho chiles, seeded
4 dried pasilla chiles, seeded
4 dried guajillo chiles, seeded
½ cup sesame seeds
¼ cup almonds
¼ cup peanuts
1 cinnamon stick
3 cloves garlic, minced
1 onion, chopped
2 tomatoes, chopped
2 tbsp cocoa powder or Mexican chocolate
2 cups chicken broth
2 tbsp vegetable oil
1 tsp salt
Instructions:
Toast the dried chiles in a dry skillet until fragrant, then soak them in hot water for 20 minutes.
Toast sesame seeds, almonds, and peanuts separately until golden brown.
In a large pot, heat oil and sauté onions, garlic, and tomatoes until softened.
Blend soaked chiles, toasted nuts, sesame seeds, and sautéed vegetables with chicken broth until smooth.
Transfer the mixture back to the pot, add cocoa powder, cinnamon, and salt, and simmer for 30-45 minutes.
Serve over chicken or enchiladas.