Mole poblano, one of Mexico’s signature dishes, has a long history that goes way back to the pre-Hispanic era, although the recipe was perfected in the 18th century during the colonial period, presumably by a nun from Puebla. As we explained in our recent post Mole, a flavourful tradition, Mole Poblano’s recipe of deep red-brown color was originally known to the Aztecs as “mulli”, which derived in our everyday language as “mole”: “mix”. Mole Poblano is a dish made out of chocolate, different sorts of chile, spices, condiments and vegetables mashed into a thick paste that, when slowly cooked and served over chicken or turkey (usually with rice on the side) becomes the perfect entrée for special holidays or just to celebrate any other day.
Mole poblano is a clash between pre-Hispanic ingredients and colonial techniques, and was perfected when cinnamon, clove, cumin and sesame, were introduced in Mexico as a European import after the Spanish conquest. Mole is time-travel journey that brings out the best of both worlds. And yet, although the recipe of Mole Poblano may seem sophisticated, it only requires patience, a sweet tooth for rich flavors, and some key ingredients.
Follow this easy recipe below and taste one of the pinnacles of Mexican cuisine.
(Makes 4 to 6 servings)