This deeply rooted traditional recipe has been a staple in Mexico since the colonial period (especially in the state of Puebla and Oaxaca). This sauce is a very special one and packed with intense flavors.
2tablespoonsof peanut butter (natural is best)or finely chopped peanuts
2cupsof water or vegetable stock
1(14.5-ounce) can Ro-Tel tomatoes & chiles
3garlic clovesfinely chopped and mashed to a paste with ¾ teaspoon salt
Sesame seeds, sliced radishes, and cilantro sprigs for garnish
In a large heavy skillet or Dutch oven, heat the oil over medium-high heat, and saute the onion until golden. Add the coriander, aniseed, chile powder, cumin, cinnamon, sugar, and cloves, and cook, stirring, for 1 minute.
Reduce the heat to medium, and stir in the cocoa powder, peanut butter, water or stock, tomatoes and chiles, raisins, garlic paste, and salt to taste. Let simmer, uncovered and stirring occasionally, for 20 minutes.
In batches, transfer the sauce to a blender and puree until smooth. Alternatively, you can use an immersion blender if you cooked the sauce in a pot or Dutch oven, or you can strain out the solids, puree them in a food processor, and stir them back into the liquid. (If you puree everything in a food processor, it'll probably leak and get messy.) Thin with additional water or stock as desired.
Use as a sauce for enchiladas, a simmer sauce, a dip, or in pretty much any way your heart desires. Garnish with sesame seeds, radishes, and/or cilantro sprigs.
You can make this mole recipe in your pressure cooker on manual for about 8 minutes.
By using vegetable broth, this mole poblano recipe is 100% vegan.
Add more or less of the spices depending on your flavor preference.
Don’t add too much liquid as this mole is supposed to be a thicker consistency.
The longer you allow the mole to simmer, the more developed the flavors become!