Mexican easy food recipe for poblano peppers at home

 As the Chiles are one of my favorite ingredient in all the ingredients that includes in our normal routine Mexican food recipes, It's all because of the thrilling taste the have got.

As you know I usually use different types of Chiles in our recipes so today once again we will have some them.

And we'll add an other thing today as the name of this recipe is recipe with poblano peppers, So we'll use some of the Mexican peppers in recipe for poblano peppers.

After a long time we'll have a recipe and flavor which will taste like some other world flavor and that will be a unique flavor so far.

we will not have that amazing flavor until we get some of the peppers or the Chiles called Mulato Chiles.

A similar to Ancho Chile the Mulato Chile are also kept there on their vine for longer time than the other Chiles. The longer they are left on the vine the better they get a great flavor form the vine and that is my choice.

The Ancho Chile seems reddish when compared to the Mulato Chiles because the are left shorter on the vine to become totally dead. 

The dried Chiles are more tasty and their taste can't be denied and they can't be replaced by any other type of them.

Combine all of these things in a grinder of spices and grind them to become a fine powder.

So in my point of view you should spend some time to make this sauce from the Mulatos and Anchos. 

I will use 8 oz of the Chiles in the recipe for Poblano.

And to be specific I will pick 6 Ancho Chiles and the same amount of Mulatos and 4 Pasillas.

Now we'll start by cutting stems of them and de-seeding all of the Chiles we have collected for the recipe for poblano. And also we will wipe them in case if they are dusty.

We'll roast them pretty quick in the oven just for maximum 2 minutes at the temperature of 400 degrees. 

They can also be roasted in a skillet for half a minute each side and also should be pressed down a spatula.

Now after roasting put them in a bowl and the top of the bowl with a hottest water pot for 20 to 30 minutes.

Cut the stems from tomatoes and roast them in the oven or they can also be roasted on stovetop.

At the time of need I just take them out of the oven while they need to be roasted about half an hour. 

Chop 1.5 onion in a bit large pieces and add a few garlic cloves, Then heat some cooking oil in a skillet on medium heat and add the onion and garlic to the oil.

Keep the skillet on a medium heat and let the cook until the onion changes its color to brownish one. After cooking the mixture put it in the blender and wait for the spices to be ready.

Take these spices

1. one third of seam seeds 

2. one fourth tea spoon black pepper

3. 8 whole cloves

4. half a tea spoon aniseeds

and in a separate pot 

1. one table spoon oregano the mexican

2. one tea spoon cinnamon

I love adding aniseed to the this mixture because a combo and a deep flavor of the licorice. toast the sesame until the color gets brownish.

Drain the liquid of the dried Chiles before and you can have a taste of soaking liquid before draining them.

Some of the people think it tastes earthy taste and some of them think it's bitter tasted liquid. I feel it bitter always.

Add the Chiles to blender and add some of the for stock, the cooked garlic and onions should be in blender before the chiles.

Whirl it in a good way and add some more liquid if they are not combining. We need around 5 cups of them for recipe with poblano peppers. 

After blending it will taste amazingly rich and it is the main thing of the recipe for poblano peppers. 

Now add take the tomatoes out of the pot and put it in the blender and give the whole things a whirl. 

Now we will add these things

1. 2 spoons raisins

2. quarter cup of almonds

3. grounded spices

After blending the whole mixture again we will fry it with oil in a skillet quickly.

Now adding some chocolate is optional, If you want a little sweet and chocolate flavor you can add some or you can add Mexican chocolate as well.

If you want to add chocolate then add it to the mixture and and cook it for a while and mix it nicely. let it cook for a longer while if you want it more concentrated and thinner than usual and probably that will be the best ever.

Hello Mole poblano with peppers

Your sauce recipe for poblano is ready to be served.

You can serve it with chicken quesadillas and roasted chickens and rice, I have seen people serving the sauce even with salads, anyways its a really great rich taste if you want to sky rocket the taste of your meals you can add this recipe to your table.


  • 5-6 Pasilla dried chiles
  • 6-7 Mulato dried chiles
  • 6-7 Ancho dried chiles
  • 1/2 onion
  • 6 garlic cloves
  • 1/3 cup sesame seeds
  • 2-3 Roma tomatoes
  • teaspoon cinnamon
  • 1/4 teaspoon black peppercorns
  • tablespoon Mexican oregano
  • 1/2 teaspoon anise seeds
  • 8 whole cloves
  • oz. chocolate (1/3 cup chocolate chips)
  • 1/4 cup almonds
  • 2 tablespoons raisins
  • 4-5 cups stock
  • 1 teaspoon salt (plus more to taste)
  • tablespoons (or oil)


If you like taste of the Chiles liquid you may use it to liquidate the mixture while blending it. 
You can always play with quantity of the stock as I just put the standards of the recipe for poblano.
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