Mexican Mole Guide: 7 Types & How They’re Made

Are you ready for this? There are seven, yes, seven different types of Mexican mole. That’s right, seven different ways to enjoy that delicious sweet and savory classic sauce. Mole is actually the generic term for the sauce, usually made with between 20 and 40 spices and some combination of sweet and bitter chocolate and though it’s usually served for meat, it’s incredibly versatile. Both Puebla and Oaxaca are known for their mole but like your family recipes, every city and town, has their own version. Here are seven types – and why you need them all.

Mole Negro

This is probably the mole that you’re most acquainted with (the one most commonly found in the U.S.). It starts with the classic mole base: onion, garlic, whole warm spices (cinnamon, cloves, pepper), dried chiles, pumpkin, sesame seeds, fresh herbs, and dark unsweetened chocolate. If it’s authentic, it will also be made with fresh hoja santa, a licorice tasting herb.

Mole Poblano

This is the second most common type of mole, red in color, savory, and less sweet. This mole uses less chocolate, more dried chiles (pasilla, guajillo, and ancho), as well as almonds or peanuts. This mole will also usually be made with fruit, giving it a sweeter flavor. You’ll most often find mole poblano stewed with chicken and pork (as opposed to served alone). [pagebreak]

Mole Colorado

Though colorado means red, this mole falls between mole negro and mole poblano in color. It’s made with the same mole base as mole negro and mole poblano but uses mashed plantains as a thickening agent (instead of bread or ground nuts). The result is a thicker sauce.

Mole Verde

If you’re looking for a lighter, brighter mole, check out mole verde. It’s made with pumpkin seeds, cilantro, tomatillos, and jalapenos. This mole also skips the chocolate, making a less sweet and more piquant sauce (try this one with fish or chicken to make a soup-y dish).

Mole Amarillo

Like mole verde, this mole skips the chocolate and the dried fruit. Instead it’s thickened with corn flour and it makes a spicier sauce. This mole is typically served with veggies or shredded chicken. [pagebreak]

Mole Chichilo

On the other end of the spectrum Is this dark and luxurious mole. It’s made with a rich bone beef broth used to plump up dried chiles de arbol, anchos, and guajillos (along with the usual mole base). However, this mole skips the chocolate and is thickened with masa harina or crushed tortillas. The slow cooked beef broth flavor makes it a great base for guisados.

Mole Manchamantel

Mancha mantel translates into “stains the tablecloth”, which gives you an idea of the color and consistency of this mole. This mole is also a clean-out-the-fridge recipe, using pineapple, tomatoes, and chorizo for a lighter, sweeter, and more whimsical sauce.