Mole Poblano

My collection of recipes gathered from friends, family and the internet. I like finding whole food plant based recipes - plus traditional ethnic recipes and anything a bit unusual.

8 mulato chiles, seeds and veins removed, seeds reserved (if desired)

6 pasilla negro chiles, seeds and veins removed, seeds reserved (if desired)

5 ancho chiles, seeds and veins removed, seeds reserved (if desired)

2 chipotle chiles, seeds and veins removed, seeds reserved (if desired)

7 tablespoons canola or peanut oil, divided

½ cup black raisins

6 tablespoons pumpkin seeds

¼ cup roasted unsalted peanuts

¼ cup raw pecans

2 tablespoons raw almonds

2 (6-inch) white corn tortillas, plus more serving

2 (1-inch-thick) slices Bolillo or French bread (about 1 ¼ ounces total)

½ teaspoon coriander seeds

½ teaspoon anise seeds

¼ teaspoon whole black peppercorns

3 whole cloves

1 Mexican cinnamon stick

¾ cup brown sesame seeds (ajonjoli), divided

1 medium white onion, sliced crosswise

1 pound roma tomatoes, quartered (about 4 medium)

12 ounces tomatillos, husked, and quartered (about 6 medium)

3 medium garlic cloves, peeled and smashed

1 (3 ½-ounce) disc Mexican chocolate, broken into pieces (such as Ibarra)

2 tablespoons granulated sugar

2 teaspoons kosher salt

Note: Ingredients may have been altered from the original.

Directions at foodandwine.com

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