Authentic Gluten-Free Mole Poblano: A Rich & Velvety Homemade Mexican Delight

This Gluten-Free Mole Poblano recipe offers a luxurious, homemade mole sauce that stays true to its traditional flavors, all while being completely gluten-free. Crafted with a delicate balance of three types of chiles for a subtle heat, a touch of Mexican chocolate and brown sugar for sweetness, and a smooth, velvety texture, this sauce is an absolute culinary triumph, especially when generously spooned over tender chicken or turkey.

{This post contains affiliate links, which means I receive a small commission, at no extra cost to you, if you make a purchase using this link.}

There’s a special kind of magic that happens in a Mexican kitchen when mole is simmering on the stove. I remember days when my mother would prepare chicken soup, and almost without fail, a small pot of mole would be bubbling gently beside it. This was usually the convenient, store-bought variety, offering an effortless and deeply satisfying way to indulge in that signature chocolatey sauce. My mom and I absolutely adored it! My dad, however, was never quite as enthusiastic about mole until he embarked on his own journey of making it entirely from scratch.

It was only a few years ago that he began meticulously experimenting with traditional Mexican sauce recipes. As he delved into perfecting the ingredients, quantities, and cooking techniques, he uncovered a truth I had always intuitively known: mole, especially when homemade, is truly extraordinary. While I still have a soft spot for the ease of pre-made mole, there is simply no comparison to the rich, nuanced flavors of a sauce crafted at home with a diverse array of carefully selected, fresh ingredients. What makes this particular recipe even more remarkable is its gluten-free nature, a welcome departure from many traditional mole recipes that often incorporate bread, tortillas, or cookies as thickeners.

What is Mole Poblano? A Glimpse into Mexican Culinary Heritage

The term “mole” (pronounced “moh-lay”) encompasses a broad category of traditional sauces integral to Mexican cuisine. The word itself originates from “molli,” a Nahuatl word meaning “sauce,” reflecting its ancient Aztec roots. More than just a sauce, mole is a culinary art form, deeply embedded in Mexico’s history and culture.

Mole sauce, as we recognize it today, is believed to have originated in the states of Oaxaca and Puebla, with Mole Poblano standing out as one of the most iconic and beloved varieties. When most people envision mole, it is typically the deep, complex flavors of Mole Poblano that come to mind. This rich sauce is characterized by its distinct deep brown hue, its incredibly smooth and velvety texture, and a flavor profile that is both sweet and savory, with subtle hints of spice and earthiness.

At its heart, Mole Poblano is a sophisticated blend of ingredients, primarily featuring Mexican chocolate, a variety of dried chiles, and a diverse assortment of nuts, seeds, spices, and aromatics. While some recipes can boast over twenty ingredients, this version streamlines the process without compromising the authentic depth of flavor. Traditionally, mole poblano is served as a luxurious accompaniment to poultry, most commonly chicken or turkey, transforming a simple meal into a celebratory feast.

Why You’ll Fall in Love with This Mole Poblano Recipe

This Mole Poblano recipe isn’t just another sauce; it’s an experience designed to bring the authentic flavors of Mexico into your home, with a few thoughtful improvements:

• Truly Gluten-Free: A significant difference that sets this recipe apart is its complete absence of bread, cookies, or crackers. This means those with gluten sensitivities or dietary restrictions can enjoy the rich, complex flavors of authentic mole without worry. We achieve the perfect velvety texture through careful blending and simmering, proving that traditional taste doesn’t require gluten.
• Streamlined Ingredients List: While mole is famously complex, often calling for upwards of 20 ingredients, this recipe intelligently distills the essence of Mole Poblano into just 13 key components. This doesn’t mean sacrificing flavor; rather, it focuses on the most impactful ingredients, making the process more manageable without losing any of the traditional depth and richness you expect from a homemade mole.
• Generous Yield for Future Enjoyment: Crafting homemade mole is a labor of love, requiring dedicated preparation time and a host of flavorful ingredients. The excellent news is that this recipe yields a substantial quantity of sauce. This means you can savor it immediately and have plenty left over to enjoy on busy weeknights or for unexpected cravings.
• Freezes Beautifully: After you’ve invested your time and passion into creating this incredible sauce, its excellent freezing qualities become a major advantage. Portion and freeze the mole for up to four months, ensuring you always have a taste of Mexico readily available. It’s perfect for convenient future meals, making your initial effort even more rewarding.

The Essential Ingredients for Your Authentic Mole

Crafting a truly exceptional Mole Poblano begins with sourcing high-quality ingredients. Each component plays a vital role in building the sauce’s characteristic depth and complexity.

For the Flavorful Chicken Base:

• 1 Whole Chicken: Using a whole chicken ensures a rich, flavorful broth, which is essential for the mole sauce, and yields tender, shreddable meat for serving.
• Water: To simmer the chicken and create the broth.
• Salt: Essential for seasoning the chicken and enhancing the broth’s flavor.
• Garlic: A whole head of garlic cooked with the chicken infuses the broth with a foundational aromatic note.

For the Rich Mole Sauce:

• Tomatillos: Look for firm, dark green tomatillos with husks that cling tightly to the fruit. Avoid any that are blemished, wrinkled, or have husks that are peeled back. Tomatillos provide a crucial tangy acidity that balances the richness of the chiles and chocolate.

• Chile Ancho: These are dried poblano chiles, known for their mild heat and fruity, earthy flavor. They contribute a deep, almost raisin-like sweetness to the mole. You can find chile ancho at your local Latin American market or order them online here.

• Chile Mulato: Also dried poblano chiles, mulatos are picked when even more ripe than anchos, resulting in a darker brown color and a deeper, slightly smoky, chocolatey flavor profile. Like anchos, they are very mild in heat. Seek them out in Latin American grocery stores orpurchase them online here.

• Chile Guajillo: These are dried mirasol chiles, offering a bright, fruity flavor with a mild to medium heat level, a bit spicier than anchos or mulatos. Their vibrant red hue also contributes to the mole’s rich color. They are readily available in Latin American supermarkets orclick here to buy online.

• Cinnamon Stick: For an authentic Mexican flavor, I highly recommend using Ceylon cinnamon. Often referred to as “canela” in Spanish, it comes from Sri Lanka and has a sweeter, more delicate, and floral aroma compared to the stronger cassia cinnamon commonly found. You can buy it online here.

• Garlic: Fresh garlic cloves are toasted to mellow their sharpness and add a robust aromatic base to the sauce.

• Ground Cloves: A small amount of ground cloves contributes a warm, pungent spice that is characteristic of traditional mole.

• Brown Sugar: Provides essential sweetness to balance the bitterness of the chocolate and the earthiness of the chiles, contributing to the sauce’s complex flavor profile.

• Mexican Chocolate: This is a cornerstone of Mole Poblano. Mexican chocolate is typically a blend of cacao, sugar, and cinnamon, often sold in round tablets. It adds depth, a hint of bitterness, and a beautiful richness to the sauce, rather than just sweetness. Excellent gluten-free brands include Hernan and Ibarra, both widely available in many grocery stores or online.

• Chicken Broth: The reserved flavorful broth from cooking the chicken is crucial for thinning the mole sauce to the perfect consistency and enhancing its overall savory depth.

• Oil or Lard: Used for frying the mole sauce. While a neutral oil works well, traditional lard is often preferred for its authentic flavor contribution and silky mouthfeel.

• Sesame Seeds: Toasted sesame seeds are used both in the sauce (though not explicitly listed in the recipe card steps, often they are blended in, here specified as garnish) and as a garnish. They add a delightful nutty flavor and a pleasing textural contrast to the finished dish.

Mastering the Art: How to Make Mole Poblano from Scratch

Creating homemade Mole Poblano is a journey of flavors and aromas. Follow these steps to achieve a rich, velvety sauce that will impress.

1. Prepare the Perfectly Cooked Chicken and Broth:

• Place the whole chicken into a large pot. Add a whole head of garlic, with the very top cut off to expose the cloves, and one tablespoon of kosher salt.
• Pour enough water into the pot to fully submerge the chicken, typically about 10-12 cups. Bring the water to a rolling boil, then reduce the heat to a gentle simmer, cover the pot, and cook for approximately 1 hour. During the initial cooking phase, use a spoon to skim off and discard any gray residue that rises to the surface; this ensures a clear, clean broth.
• Once the chicken is thoroughly cooked and tender, carefully remove it from the broth and set it aside to cool slightly. Discard the cooked garlic, but be sure to reserve the rich chicken broth – it is indispensable for the mole sauce.

2. Boil the Tomatillos to Mellow Their Flavor:

• Bring a small pot of water to a boil.
• Add the husked and thoroughly washed tomatillos to the boiling water. Cook them until they soften and their vibrant bright green color transforms into a more subdued, pale green hue. It’s important for the tomatillos to be tender but not mushy or falling apart, as this retains their desirable tangy structure.
• Drain the tomatillos and set them aside to cool.

3. Toast the Aromatics and Chiles for Depth of Flavor:

• Heat a comal (a traditional Mexican griddle) or a heavy-bottomed pan over low heat.
• Carefully toast the dried chiles (ancho, mulato, and guajillo) on all sides until they become fragrant, releasing their oils and deepening their flavor. Turn them frequently to prevent burning, which can make the sauce bitter. Remove them from the heat and set aside.
• Next, add the garlic cloves, still in their peels, to the hot pan. Toast them, turning frequently, until they are slightly golden brown on all sides and fragrant. The peel helps protect them from burning. Remove and set aside.
• Finally, add the sesame seeds to the pan. Stir them continuously until they are lightly browned and emit a nutty aroma. This quick toasting step enhances their flavor significantly. Set aside.

4. Blend to a Silky Smooth Paste:

• Combine approximately 2 cups of the reserved chicken broth, the boiled tomatillos, roasted garlic (peeled), toasted chiles (stems and seeds removed for less heat, or leave some seeds for more spice), the cinnamon stick, ground cloves, salt, and black pepper into a blender. Blend thoroughly until a perfectly smooth, homogeneous paste forms. This may take a few minutes, pausing to scrape down the sides.
• If you are using a high-powered blender, straining the sauce may not be necessary. However, if your blender leaves behind any noticeable bits of chile skin or seeds, pass the sauce through a fine mesh sieve to achieve that signature velvety texture.

5. Fry the Sauce to Develop Richness:

• Heat 3 tablespoons of your preferred oil or traditional lard in a large, heavy-bottomed pot or Dutch oven over medium heat. Frying the mole is a crucial step that deepens its flavor and cooks out any raw chile notes.
• Once the oil is hot and glistening, slowly and carefully pour the blended mole sauce into the pot. It will sizzle vigorously. Continue to stir, gradually adding more reserved chicken broth until you achieve your desired thick, rich sauce consistency. This is where the sauce truly comes to life.

6. Balance the Sweet and Savory Notes:

• Stir in ½ a cup of brown sugar and 1-2 tablets of Mexican chocolate. The amount of chocolate can be adjusted based on your preference for sweetness and depth.
• Continue stirring gently until both the sugar and the chocolate have completely dissolved into the simmering sauce.
• Taste the mole for seasoning. Adjust with more salt as needed to enhance all the flavors.
• Allow the sauce to simmer gently for about 15-20 minutes, stirring occasionally. This simmering time is vital for all the complex flavors to meld and deepen beautifully.

7. Combine and Serve:

• While the mole sauce continues its gentle simmer, use your hands or two forks to shred the cooled chicken meat into bite-sized pieces.
• Add the shredded chicken directly into the simmering mole sauce. Continue to simmer for an additional 5-10 minutes, allowing the chicken to fully heat through and absorb the incredible flavors of the mole.
• Serve this magnificent Mole Poblano generously over plates of rice, ensuring each portion has plenty of the rich sauce. Garnish with a sprinkle of toasted sesame seeds for an added layer of texture and nutty flavor.

How to Serve Your Delicious Mole Poblano

Mole sauce is incredibly versatile and traditionally served as the star of many Mexican dishes. Its rich, complex flavor makes it a perfect pairing for a variety of accompaniments. It’s most commonly served over shredded chicken, whole chicken pieces, or roasted turkey, acting as the perfect canvas for the deep, aromatic sauce. Beyond poultry, it’s also wonderfully complemented by:

• Arroz Rojo (Mexican Red Rice): The classic pairing, offering a flavorful and absorbent base.
• Simple White Rice: A neutral canvas that allows the mole’s intricate flavors to shine.
• Simple Instant Pot Pinto Beans: Adds a comforting, earthy element.
• Warm corn or flour tortillas: Perfect for scooping up every last drop of the rich sauce.
• Smothered on quesadillas: Elevates a simple quesadilla into a gourmet experience.

Storing and Reheating Your Homemade Mole

Homemade mole sauce stores exceptionally well, making it an excellent candidate for meal prep. Store any leftover mole in an airtight container in the refrigerator for up to 5 days. For longer storage, this sauce freezes beautifully for up to 4 months, allowing you to enjoy authentic Mexican flavors whenever a craving strikes.

To reheat, simply pour the desired amount into a small pot over medium heat and cook, stirring occasionally, until it is thoroughly warmed through. Alternatively, you can reheat it in a microwave-safe bowl in the microwave until hot. Keep in mind that mole tends to thicken considerably when chilled. You may need to add a splash of additional chicken broth or water while reheating to return it to its ideal velvety consistency.

Expert Tips and Creative Variations for Your Mole

• Smart Storage for Versatility: Because this recipe yields a generous amount, consider dividing the mole sauce into 2-3 portions before adding chicken. Only incorporate the shredded chicken into the portion you intend to serve immediately. Store the remaining sauce separately (either refrigerated or frozen). This allows you the flexibility to use the sauce later with fresh chicken, turkey, or even to create delicious mole enchiladas.
• Adjusting the Heat: This recipe produces a mole with a subtle, mild heat, allowing the complex flavors to dominate. If you prefer a spicier kick, feel free to add 2-3 chiles de árbol (dried arbol chiles) to the blend. Toast them alongside the other chiles for an even distribution of heat.
• Customizing Sweetness and Savory Balance: Mole is a highly personal dish. Each time you prepare this recipe, don’t hesitate to adjust the amount of Mexican chocolate and brown sugar to suit your palate. If you crave a sweeter, richer mole, increase these ingredients. For a more savory, intense flavor profile, slightly decrease the quantities. Taste and adjust until it’s perfect for you.
• Serving with Whole Chicken Pieces: Instead of shredding the entire chicken, you can also cut the cooked whole chicken into serving-sized pieces (e.g., breasts, thighs, legs). Cook these pieces for about 30-35 minutes until tender, and then generously ladle the mole sauce over them to serve, creating a beautiful presentation.

I genuinely hope you enjoy the experience of making and savoring this incredible Gluten-Free Mole Poblano!

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

More Delicious Mexican Dinner Recipes to Explore

• Skillet Chicken Fajitas
• Tender Shredded Pork in Salsa Verde
• Bacon and Ground Beef Chiles Rellenos
• Albóndigas in Chipotle Sauce (Mexican Meatballs)
• Hearty Ground Beef Stew with Jalapeño
• Cheesy Open-Faced Ground Beef Tortas

Recipe