This rich and velvety Mole Poblano recipe is naturally gluten-free and full of traditional Mexican flavor. Three types of chiles add gentle heat, Mexican chocolate and brown sugar bring subtle sweetness, and it's perfect over chicken or turkey.
On days when my mom would make chicken soup, it was almost guaranteed she'd have a small pot of mole simmering away beside it. The mole was always the store-bought kind, an easy and delicious way to satisfy the craving for the rich, chocolatey sauce, and my mom and I loved it!
My dad, on the other hand, never cared for mole until he began making it from scratch a few years ago, adjusting the chiles, chocolate, and spices until he finally understood why we loved it so much.
There is simply no comparison between store-bought mole and a homemade one made from deeply toasted chiles, spices, and aromatics. Much like Guajillo Enchilada Sauce, the depth only comes from layering real ingredients.
Traditional mole poblano often uses bread or tortillas as thickeners, but this gluten-free version keeps the same velvety, complex flavor without them. It's delicious over chicken or turkey and pairs beautifully with Mexican Red Rice and warm tortillas.
What is Mole Poblano?
Mole (pronounced moh-leh) refers to a wide family of traditional Mexican sauces. The word comes from mōlli, meaning "sauce" in Nahuatl, the language of the Aztecs.
Mole sauce, as it is known today, is said to have originated from the states Oaxaca and Puebla, with mole poblano being one of the most iconic.
Mole poblano is known for its deep brown color, a smooth texture, and a rich flavor built from dried chiles, spices, nuts or seeds, and Mexican chocolate. Most recipes include over a dozen ingredients, and the sauce is traditionally served over chicken or turkey.
Why You'll Love This Recipe
- Naturally Gluten-Free: Traditionally made with bread or cookies, but this version skips all gluten while keeping the classic depth mole is known for.
- Deep Flavor, Fewer Ingredients: About 13 ingredients instead of 20+ that you often see in traditional recipes.
- Big-Batch Friendly: Makes a generous amount so you can freeze portions for future meals.
Ingredients & Substitutions
Mole poblano gets its deep, layered flavor from a blend of dried chiles, warm spices, and Mexican chocolate. Here are some of the key ingredients and what to look for when choosing them.
- Tomatillos: Pick firm, bright green tomatillos with tight husks and without blemishes or wrinkles. These add acidity that balances the richness of the sauce.
- Dried Chiles (Ancho, Mulato and Guajillo)
- Ancho: Dried poblano chile with a very mild heat, known for its fruity notes of raisin and plum.
- Mulato: Dark brown, very ripe, dried poblano chiles with a mild heat. They are darker and deeper than ancho chiles, featuring a complex flavor profile of dried fruit and chocolate.
- Guajillo: These bright, dried mirasol chiles add warmth and color. With a mild to medium heat, they are noticeably spicier than both anchos and mulatos.
- Ceylon Cinnamon (Canela):Softer and more floral than cassia cinnamon. Ceylon cinnamon creates the gentle spice that's characteristic of mole poblano.
- Mexican Chocolate: A blend of cacao, cinnamon, and sugar that gives body and warmth. Hernan and Ibarra are good gluten-free options.
- Chicken Broth: For the best flavor, I recommend cooking a whole chicken for this mole. The homemade chicken broth adds depth and rounds out the sauce beautifully. But if you already have cooked chicken on hand, or prefer a shortcut, you can use store-bought chicken broth instead and skip directly to blending the sauce ingredients. Homemade broth develops a richer, more cohesive flavor, but store-bought broth also works.
- Oil or Lard: Lard is more traditional and adds depth, but for a healthier alternative avocado oil also works.
- Toasted Sesame Seeds: Used as a garnish for aroma and nuttiness.
See recipe card for a full list of the ingredients and quantities.
How to Make Mole Poblano
- Cook the Chicken (Optional but recommended): Place the whole chicken in a pot, cover with water, add garlic and salt, and simmer until fully cooked. Shred the chicken and reserve the broth for the mole.
- Cook Tomatillos: Boil the husked, washed tomatillos until they soften and change to a paler color. Drain and set aside.
- Toast the Chiles, Garlic & Sesame: On a comal or heavy pan over low heat, toast the dried chiles until fragrant, carefully turn to avoid burning. Then toast the garlic cloves (with skin on) until slightly golden. Finally, toast the sesame seeds until lightly browned. Set aside.
- Blend the Sauce: In a blender, combine the toasted chiles, garlic, tomatillos, cinnamon stick, ground cloves, salt, pepper, and reserved chicken broth. Blend until smooth. Strain through a fine mesh sieve if needed for texture.
- Fry the Sauce: In a heavy-bottomed pot or Dutch oven, heat the lard or oil until shimmering. Slowly pour in the blended sauce, stirring constantly. Add broth to adjust consistency, you want a thick sauce but not too stiff.
- Sweeten and Simmer: Stir in the brown sugar and 1-2 tablets of Mexican chocolate until they fully melt. Taste and adjust seasoning with salt if needed. Let the mole gently simmer for about 20 minutes, stirring occasionally.
- Finish the Mole: Simmer until the flavors come together and the sauce reaches your preferred consistency. Your mole poblano is now ready to enjoy with your favorite protein or dish.
Recommended for This Recipe
High-Powered Blender
A high-powered blender, like a Vitamix, makes a big difference when blending thick sauces like mole. It creates an ultra-smooth texture so you can skip the straining step entirely.
How to Serve Mole
Mole poblano is traditionally served over shredded chicken, whole chicken pieces, roasted turkey, or as the sauce for enmoladas. It's especially delicious with simple sides that let the sauce shine. Try serving it with:
- Arroz Rojo (Mexican Red Rice)
- Mexican White Rice with Corn
- Arroz con Cilantro
- Mexican Refried Beans
- Simple Instant Pot Pinto Beans
Storing and Reheating
Store homemade mole in an air-tight container in the refrigerator for up to 5 days or freeze for up to 4 months.
To reheat, warm it in a small pot over medium heat or microwave in a microwave-safe bowl until heated through. The sauce will naturally thicken as it sits, so whisk in a splash of chicken broth as needed.
Tips and Variations
- Adjust the Heat: This version has a mild warmth from the chiles. Add 2-3 chiles de árbol if you prefer more spice.
- Balance the Sweetness: Each batch can taste slightly different depending on the chiles. Adjust the chocolate and brown sugar to your liking - add more for sweetness or reduce for a more savory mole.
More Mexican Dinner Recipes
- Skillet Chicken Fajitas
- Shredded Pork in Salsa Verde
- Bacon and Ground Beef Chiles Rellenos
- Albóndigas in Chipotle Sauce
- Ground Beef Stew with Jalapeño
- Ground Beef Tortas
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Mole Poblano Recipe (Gluten-Free)
Equipment
- comal (or griddle)
Ingredients
For the Chicken (optional but recommended, see instructions)
- 1 whole chicken
- 1 tablespoon kosher salt
- 1 whole head of garlic, top cut off
- 10-12 cups water
For the Mole
- 6 tomatillos, husked and washed
- 5 ancho chiles
- 5 mulato chiles
- 10 guajillo chiles
- ½ head of garlic (about 6 garlic cloves)
- 1 inch Ceylon cinnamon stick
- ¼ teaspoon ground cloves
- reserved broth from the cooked chicken or store-bought broth
- ½ cup brown sugar
- 1-2 round tablets of gluten-free Mexican chocolate
- 1 teaspoon salt (plus more to taste)
- ¼ teaspoon ground black pepper
- 3 tablespoon oil or lard
- ¼ cup sesame seeds
Instructions
Cook the Chicken: For the best flavor, use homemade broth from a whole cooked chicken. Or, if using pre-cooked chicken or store-bought broth, skip ahead to making the sauce.
- Add the chicken to a large pot. Add the head of garlic and kosher salt.
- Fill the pot with enough water to cover the chicken, about 10-12 cups. Bring to a boil, cover, and lower heat to a simmer for 1 hour. While the chicken cooks, use a spoon to remove any grey residue that floats to the top and discard.
- Once cooked, remove the chicken from the broth and set aside to cool. Discard the garlic and reserve the broth to use in the mole.
Make the Mole Sauce
- Bring a small pot of water to a boil. Add the tomatillos and boil until they have changed color to a pale green The tomatillos should be tender but not falling apart. Drain and set aside.
- Heat a comal (griddle) or heavy bottom pan on low. Toast the chiles on all sides until fragrant. Turn frequently to avoid burning. Set aside.
- Roast the garlic cloves with the peel still on and turn frequently until slightly golden on all sides. Remove from heat.
- Finally add the sesame seeds in a single layer. Stir frequently until the seeds are slightly browned. Set aside.
- Add 2 cups of chicken broth, tomatillos, garlic, chiles, cinnamon stick, ground cloves, salt and pepper to a blender. Blend until a smooth paste forms.
- If you are using a high-powered blender there is no need to strain. If not, use a mesh sieve to strain the sauce.
- Add the oil or lard to a large pot or Dutch oven. When the oil is hot and glistening, slowly pour in the mole sauce. Add in more chicken broth until you have a thick sauce.
- Add in the brown sugar and 1-2 tablets of Mexican chocolate (depending on how sweet you like your mole). Stir until the sugar and chocolate have dissolved.
- Taste for seasoning and add more salt as needed. Simmer for about 15-20 minutes.
- If you cooked a whole chicken, shred it or carve into pieces.
- Add a portion of mole into a small pot as well as the chicken. Simmer for 5-10 minutes until warmed through.
- Serve the chicken with plenty of sauce on top and garnish with sesame seeds.
Notes
- This mole can also be served over roasted turkey.
- Adjust the Heat: This version has a mild warmth from the chiles. Add 2-3 chiles de árbol if you prefer more spice.
- Balance the Sweetness: Each batch can taste slightly different depending on the chiles. Adjust the chocolate and brown sugar to your liking - add more for sweetness or reduce for a more savory mole.
Nutrition
Originally published November 2, 2022. November 2025: Improved step-by-step photos and added helpful notes to make the recipe even easier to follow.
Elena
Thank you for your recipe but Abuelita Chocolate is NOT gluten free. It says right on the package that it contains wheat. This is the best recipe I've seen for making it homemade and I'll try it with dark chocolate chips. I'm super excited to try. Thank you!
Gemma
Hi Elena, thank you, you are so right! I will make that edit to the post. A great alternative that is gluten-free is Hernan Mexican chocolate. I have tried their chocolate and it is great. Here is a link to their website https://www.hernanmexico.com.
Lola
So much better than any jarred mole poblano out there!
Gemma
Thank you, and most jarred mole has gluten in it.
Carla
I have been looking for a gluten-free mole. This was exactly what I needed. Thank you!
Gemma
Hi Carlia, so wonderful to hear that. I am glad you found this recipe.
Annette Martinez
Can I substitute the brown sugar for coconut sugar?
Gemma
Hi Annette, yes coconut sugar will work great.