Ingredients
Scale
- 4 dried ancho chilies
- 2 dried pasilla chilies
- 1/4 cup sesame seeds
- 1/4 cup pumpkin seeds
- 2 medium tomatoes
- 1/2 onion, chopped
- 2 cloves garlic
- 1 tsp cumin
- 1 tsp cinnamon
- 2 cups vegetable broth
- 2 tbsp olive oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Toast the Dried Chilies
In a dry skillet over medium heat, toast the ancho and pasilla chilies for 2-3 minutes until they become fragrant. Remove the stems and seeds from the chilies. - Toast the Seeds
Using the same skillet, toast the sesame seeds and pumpkin seeds until they turn golden brown. Set them aside for later use. - Blend the Ingredients
In a blender, combine the toasted chilies, seeds, tomatoes, onion, garlic, cumin, cinnamon, and vegetable broth. Blend until you achieve a smooth consistency. - Cook the Mixture
Heat the olive oil in a pot over medium heat. Pour in the blended mixture and cook for 15-20 minutes, stirring occasionally to prevent sticking. - Season the Sauce
Add salt to taste, adjusting the seasoning to your preference. - Serve
Garnish the Mole Poblano with fresh cilantro before serving.
Nutrition
- Serving Size: One Normal Portion
- Calories: 150
- Fat: 8g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g