• Yield: 6 servings


  • 1/2 white onion, peeled, charred or broiled

  • 6 garlic cloves, charred or broiled, peeled

  • 3 ancho chiles, stemmed, seeded and opened

  • 1/4 cup slivered almonds

  • 5 whole cloves

  • 1/2 stick, about 1 inch, true or Ceylon cinnamon (if you don’t find true or Ceylon cinnamon, substitute for 1/2 teaspoon cinnamon and omit the toasting, cassia cinnamon will harm the blades of your blender of food processor)

  • 6 whole allspice berries

  • 2 tablespoons vegetable oil

  • 1 15 oz can pumpkin puree

  • 2 cups chicken broth

  • 1 1/2 teaspoon kosher or sea salt, or to taste

  • 1 tablespoon brown sugar, or to taste

  • 1/2 cup pumpkin seeds, lightly toasted


1. Place the onion and garlic in a baking sheet under the broiler. Char for 9 to 10 minutes, flipping once in between. Once they are soft and charred, remove from the heat. When the garlic is cool, peel.

2. In an already hot skillet or comal, set over medium-low heat, toast the ancho chiles for about 15 seconds per side, until they brown and crisp, without getting burned. Place toasted ancho chiles in a bowl covered with boiling water. Soak for 10 to 15 minutes, until they are plumped up and rehydrated.

3. In the same skillet or comal, toast the cloves and all spice until aromatic, about a minute. Remove from the heat. Toast the almonds and cinnamon, stirring often, until lightly browned, 4 to 5 minutes.

4. Place the onion, garlic, chiles, 1/2 cup chile soaking liquid, almonds, cloves, cinnamon and allspice in the blender and puree until smooth.

5. In a soup pot or casserole, heat the oil and pour the pureed mixture over medium heat. Add the salt and sugar. Cook for about 8 to minutes, stirring frequently, to help prevent the sauce sticking on the bottom of the pan. The sauce will thicken and its color will darken considerably.

6. Add the pumpkin puree and chicken broth to the sauce. Stir well until the pumpkin puree has dissolved, it will have a silky consistency. Continue to cook for about 15 minutes, stirring occasionally.

7. Use the mole sauce to pour over grilled, broiled or boiled chicken, meat or fish. Sprinkle with toasted pumpkin seeds.

Note: Mole sauce may be made ahead a week in advance and refrigerated.

Reprinted from Pati’s Mexican Table

Patricia Jinich
Pati Jinich is a cooking teacher, food writer and chef at the Mexican Cultural Institute in Washington, D.C. She hosts the public television series Pati’s Mexican Table broadcasted nationwide and released her first cookbook, also titled Pati’s Mexican Table, in March 2013.