Gluten-Free Mole Poblano

This Gluten-Free Mole Poblano recipe is a rich, homemade mole without the gluten, but with all the traditional flavor. The sauce has a little heat from 3 types of chiles, a touch of sweetness from chocolate and brown sugar, and a smooth-velvety texture that is absolutely delicious served over chicken or turkey.

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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 chocolatey sauce. And my mom and I loved it! My dad however was never a fan of mole, that is until he began making it from scratch.

It was actually only a few years ago that he began tinkering with recipes for the traditional Mexican sauce. Once he began playing with the ingredients, quantities, and the cooking techniques, he discovered what I have known all along, mole is absolutely extraordinary.

But I have to hand it to him, as much as I love pre-made, store-bought mole, there is no comparison to the homemade version made with a cornucopia of carefully chosen, fresh ingredients. Better yet, while most mole recipes include some sort of bread, tortillas, or cookies, this version is gluten-free.

What is Mole Poblano?

Mole (pronounced mole-lay) refers to a wide variety of traditional sauces found in Mexican cuisine. The word itself is derived from the word "molli," 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 popular kinds and what most people think of when they think of mole.

Mole poblano has a deep brown color, a smooth velvety texture, and a rich flavor. It is made with Mexican chocolate, a variety of dried chiles, and an assortment of many other ingredients. Most of the recipes include over a dozen ingredients and are usually served over chicken or turkey.

Why You'll Love This Mole Poblano Recipe

• Gluten-Free: The biggest difference between this recipe and many others is that there is no use of bread, cookies or crackers. Therefore, this recipe is completely gluten-free.

• Less Ingredients: Yes this recipe does require 13 ingredients, but it's actually a lot less than other recipes that can call for more than 20 ingredients.

• Large Quantity: The recipe takes a bit of preparation time and a bit of ingredients, but fortunately it yields a large amount that you can save for later use.

• Freezes Well: Once you've spent the time to make the sauce, freeze it for up to 4 months or for the next time you're craving mole.

The Ingredients

For the Chicken

• 1 Whole Chicken

• Water

• Salt

• Garlic

For the Mole Sauce

• Tomatillos: Choose dark green and firm tomatillos. Check that the husk of the tomatillo has not pulled away from the skin and that the actual tomatillo is not blemished or wrinkled.

• Chile Ancho: Ancho chiles are dried poblano chiles and are very mild in heat. You can buy chile ancho at your nearby Latin American supermarket or click here to order.

• Chile Mulato: Mulato chiles are also dried poblano chiles. However, unlike ancho chiles which are picked and dried when the poblanos turn red, mulatos are picked when they are even more ripe and have turned a dark brown. This type of chiles are also very mild in heat. Look for these in Latin American grocery stores or click here to order.

• Chile Guajillo: Guajillo chiles are dried mirasol chiles and are spicier than anchos or mulatos but are still considered a mild to medium heat. You can also find these in Latin American supermarkets or click here to buy online.

• Cinnamon Stick: I recommend using Ceylon cinnamon, which comes from Sri Lanka, and is at times referred to as Mexican cinnamon, or canela in Spanish. Click here to buy online.

• Garlic

• Ground Cloves

• Brown Sugar

• Mexican Chocolate: Mexican chocolate is a blend of cacao, sugar and cinnamon and comes in packages of round tablets. Find it in many grocery stores or purchase it online. To great brands with gluten-free chocolate include Hernan and Ibarra.

• Chicken Broth: You will use the reserved chicken broth from the boiled chicken.

• Oil or Lard: You can use your preferred oil to fry the salsa, but for added flavor use lard.

• Sesame Seeds: Use toasted sesame seeds as a garnish to add great texture and great flavor.

How to Make Mole Poblano

1. Cook the Chicken

• Add the whole chicken to a large pot.
• Add 1 whole head of garlic with the top cut off and 1 tablespoons of 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 it 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 slightly cool.
• Discard the garlic and reserve the broth to use in the mole.

2. Boil Tomatillos

• Bring a small pot of water to a boil.
• Add the husked and washed tomatillos and boil until the tomatillos have changed color from a bright green to a more pale color. The tomatillos should be tender but not falling apart.
• Drain and set aside.

3. Toast the Ingredients

• 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.
• Next, add the garlic cloves with the peel still on. Turn frequently until slightly golden on all sides. Remove from heat.
• Finally, add the sesame seeds and stir frequently until slightly brown. Set aside.

4. Blend

• Add 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.

5. Fry the Sauce

• Add 3 tablespoons of 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.

6. Sweeten the Sauce

• Add in ½ a cup of 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 20 minutes.

7. Shred the Chicken

• While the sauce simmers, use your hands or two forks to shred the chicken.
• Add the shredded chicken to the mole. Simmer for 10 more minutes until heated through.
• Serve on a plate with plenty of the sauce and a sprinkle of sesame seeds.

How to Serve Mole

Mole sauce is typically served over shredded chicken, pieces of chicken, or roasted turkey. It is also great accompanied by:

• Arroz Rojo (Mexican Red Rice)
• White Rice
• Simple Instant Pot Pinto Beans
• Warm corn or flour tortillas
• Smothered on quesadillas

Storing and Reheating

Store homemade mole in an air-tight container in the refrigerator for up to 5 days. You can also freeze it for up to 4 months.

To reheat, pour in a small pot over medium heat and cook until warm. You can also microwave it in a microwaveable safe bowl until heated through.

The mole will thicken up when stored so you may need to add more chicken broth when reheating.

Tips and Variations

• Divide the mole sauce into 2-3 portions. Only add the chicken to the portion you plan to eat right away. Store the rest of the sauce (either in the fridge or freezer) by itself so you can add it to chicken, turkey or enchiladas at another time.
• The sauce has a little bit of heat but is not really spicy. If you would like it spicy, you can add 2-3 chiles de arbol.
• Each time you make this recipe, feel free to play with the amount of chocolate and brown sugar you add. If you prefer a sweeter flavor, you may want to add more chocolate and sugar. If you like more savory, then decrease the quantity of those ingredients.
• You can also use a whole chicken cut it into parts. Cook the chicken for about 30-35 minutes and pour a little the mole on top of the whole pieces to serve.

I hope you enjoy!

PLEASE LEAVE A COMMENT BELOW IF YOU MAKE THIS OR TAG ME ON INSTAGRAM @EVERYDAYLATINA.

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

Recipe