MexicanAdvanced · Hot
Mole Poblano de Cerdo
A rich, complex Mexican mole with tender pork simmered in a deep, chile-forward sauce with notes of chocolate, sesame, and warm spices.
Prep
30 min
Cook
2h
Rest
10 min
Total
2h 40m
Method
Prepare the Chile Base
1
Char the bell peppers directly over a gas flame or under the broiler until blackened on all sides, about 5-7 minutes. Transfer to a bowl, cover, and let steam for 10 minutes to loosen skins.
2
Peel, seed, and stem the charred bell peppers. Set aside.
Toast the Nuts and Seeds
4
In a dry skillet over medium heat, toast the sesame seeds, stirring frequently, until golden and fragrant, about 2-3 minutes. Transfer to a plate.
5
Add the almonds to the same skillet and toast until lightly browned, about 3-4 minutes. Add the walnuts and toast together for 1 more minute. Set aside.
Cook the Aromatics
6
In a large Dutch oven over medium heat, warm the olive oil. Add the diced yellow onion and cook until softened and translucent, about 5 minutes.
7
Add the minced garlic and cook for 1 minute until fragrant.
Build the Mole Sauce
8
Add the charred bell peppers, roasted tomatoes, toasted nuts, and sesame seeds to a blender. Add the cinnamon, cloves, cumin, black pepper, cayenne, cocoa powder, and 1 cup of chicken broth. Blend until very smooth.
9
Pour the blended mole sauce through a fine-mesh strainer into the Dutch oven with the cooked onions. Press to extract all liquid.
10
Add the remaining 1 cup of chicken broth and stir to combine. Bring to a gentle simmer over medium-low heat.
Cook the Pork in Mole
11
Season the pork loin and pork belly pieces with salt. In a separate skillet over medium-high heat, brown the pork pieces on all sides, about 3-4 minutes per side.
13
Cover and cook on low heat for 1.5 to 2 hours, turning the pork occasionally, until the meat is tender and pulls apart easily.
Serve
15
Serve the Mole Poblano de Cerdo in deep bowls with the tender pork pieces and plenty of sauce. Accompany with warm tortillas, white rice, or crusty bread to soak up the magnificent sauce.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -2
Calories
755
per serving
High in protein · 45gLow sugar · 10g
Protein
45g
Carbs
20g
Fat
57g
Sat. fat
13g
Fiber
7g
Sugar
10g
Sodium
605mg
Gluten FreeDairy FreeHigh ProteinBlood Sugar BalanceHeart HealthyMuscle MaintenanceWeight Management
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
2.7
per serving
ECarbonAEU all-round· carbon sets the grade
Water
1.1m³
Land
85Pt
Runoff
0.2g P
Pork Loin drives 70% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
5
Sweet
4
Salty
2
Sour
3
Bitter
5
Spicy
Textures
TenderSilkyRichSaucyNutty
Aromas
SmokyEarthyWarm SpicedNuttyHerbal
Kitchen Equipment
Primary Tool
Dutch OvenCounter FootprintLarge
Safety & Storage
Allergen Warning
Sesame and tree nuts (almonds, walnuts) are present throughout recipe. Use dedicated utensils and equipment. Clean all surfaces, cutting boards, and blenders thoroughly between uses if preparing for allergen-sensitive individuals.
Cross Contamination
Toast sesame seeds, almonds, and walnuts separately before other ingredients to prevent cross-contact. Store nuts in sealed containers away from other dish components.
Handling
Char bell peppers directly over gas flame or under broiler for 5-7 minutes. Use long tongs and protect hands from burns. Cover charred peppers and allow to steam for 10 minutes to loosen skins safely.
{"classification":"handling","text":{"text":"Brown pork pieces over medium-high heat (surface temp 350-450°F) for 3-4 minutes per side until well-seared. Use visual cues (deep brown crust formation) as the indicator, NOT internal temperature. Internal temperature target of 145°F applies ONLY to the fully cooked finished dish, not the searing step."}}
Press hot blended mole sauce through fine-mesh strainer using spatula. Use heat-resistant gloves or allow sauce to cool slightly before pressing to prevent burns from splashing hot liquid.
Cooking Temperature
Brown pork pieces to 145°F internal temperature (3-4 minutes per side). Simmer finished mole with pork covered at low heat for 1.5-2 hours until pork reaches tender, pull-apart consistency.
Storage
Refrigerate leftover mole within 2 hours of cooking. Store pork and sauce together in airtight container. Consume within 3-4 days or freeze for up to 3 months in freezer-safe containers.
High Risk Population
This dish contains tree nuts and sesame. For individuals with severe nut allergies (anaphylaxis risk), omit all nut ingredients. Sesame allergy reactions can be severe; ensure complete removal of seeds during preparation.
Pro Tips
Technique
When you char your peppers, don't be afraid of the flame — let them blacken completely until the skin blisters and separates. Those dark bits are not burning, mija, they are the soul of the smoke. This is not the time to be gentle.
Substitution
If you cannot find fresh bell peppers, use dried ancho chiles — they will give you an even more authentic, deeper smoke flavor that my grandmother would approve of. Just rehydrate them in hot water for 20 minutes before using.
From the chef
Mole Poblano is not a dish you rush, and this one does not pretend otherwise. The charred bell peppers, roasted tomatoes, and toasted sesame, almonds, and walnuts all go into the blender together with cocoa, cumin, cinnamon, and cloves — each element earned its place through heat before it earned its place in the sauce. Strain it, simmer it, and nestle the pork into that deep, chile-forward broth. The cocoa does not make it sweet; it adds the dark, quiet bottom note that holds the whole sauce together. Give it time and it will give you something genuinely complex.
TagsSlow CookedTraditionalComplex SaucePorkMoleSmokyEarthyChile ForwardAdvanced DifficultyWeekend CookingAuthentic
AllergensSesameTree Nuts
Source: generated · June 10, 2026