How much does this make and does this freeze well?

About 3 1/2 quarts, and yes it freezes fine.

Help! I can't eat nuts!

Instead of almonds, you can substitute pumpkin seeds ( pepitas ).

Do I have to use whole spices?

No - but they will taste better. 3 whole cloves = approx. 1/4 tsp ground. A 3" stick of cinnamon = approx. 1 tsp ground.

Help! My store does not carry chiles!

Dried chiles are available in many grocery stores. The BEST place to find them is at a local Mexican market but you can also buy them on Amazon. I included links.

All of the chiles I list in the recipe are milder than a jalapeno and with the additional sweetness of the raisins, chocolate, and sugar you probably won't even know they are there. Molé does not have to be spicy, although I've seen many recipes that do spice it up a bit.

Vegan Molé Poblano

Name: Vegan Molé Poblano Recipe
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Mexican
Ingredients: 3 ancho chiles; 4 mulato chiles; 4 pasilla chiles; 1/2 cup almonds; 1/4 cup sesame seeds; 4 cloves; 1/2 stick Mexican cinnamon; 1/2 tsp peppercorns; 1/8 tsp anise seeds; 1/2 white onion, diced; 4 cloves minced garlic; 1/2 cup raisins; 1 (15 oz) can fire-roasted tomatoes; 1 slice of day-old bread; 4 cups vegan chicken broth; 2 cups of water (to rehydrate chiles); 2 oz tablet Mexican chocolate; 1 tsp salt; 2 tsp turbinado sugar

Description

Holy Molé! It's Cinco de Mayo and do I have a recipe for you! Several fans have asked for a molé recipe so here is my version of a Vegan Molé Poblano. And no worries, I didn't fry a single thing.

Ingredients

Units Scale

3 ancho chiles
4 mulato chiles
4 pasilla chiles
1/2 cup almonds
1/4 cup sesame seeds
4 cloves
1/2 stick Mexican cinnamon
1/2 tsp peppercorns
1/8 tsp anise seeds
1/2 white onion, diced
4 cloves minced garlic
1/2 cup raisins
1 (15 oz) can fire-roasted tomatoes
1 slice of day-old bread
4 cups vegan chicken broth
2 cups of water (to rehydrate chiles)
2 oz tablet Mexican chocolate
1 tsp salt
2 tsp turbinado sugar

Cook Mode Prevent your screen from going dark

Instructions

Prep the chiles by removing the stems, seeds, and any veins. Toast in a 250°F oven for 10 minutes and then place in a bowl and cover with hot water to let them rehydrate. We will want to reserve 2 cups of this water for later.
In a small skillet over medium heat, lightly toast the almonds just until they begin to brown, then add the sesame seeds. The sesame seeds will only take a few seconds to change color. Remove to a bowl and set aside.
In that same skillet, lightly toast the peppercorns, cinnamon, cloves, and anise seeds - just until they become fragrant. Then grind them into a fine powder. An old coffee grinder works well for this and freshly ground spices have much more flavor than preground spice powders.
Saute the diced onion using a little broth if necessary, just until the onions soften. Add the garlic, raisins, and tomatoes and simmer for a few minutes. Then scrape into a high-speed blender.
Remove the chiles from the soaking water and place them in the blender with the tomatoes along with up to 2 cups of the soaking water. Also add the nuts, seeds, ground spices, and a torn-up piece of day-old bread. Blend until you have a smooth and thick paste.
Scape the contents into a large pot or Dutch oven, then add the 4 cups of broth, the chocolate, salt, and sugar. Stir well as the chocolate melts.
Simmer for at least 30 minutes stirring frequently.

Notes

Like This Recipe? Your Tips & Donations Are Always Appreciated!