ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mole Poblano

Yield 4 cups (serving size: 1/3 cup)
If needed, add more water during the final 18 minutes of cooking to achieve the desired consistency.

Ingredients

  • 2 ancho chiles, seeded
  • 2 mulato chiles, seeded
  • 1 pasilla chile, seeded
  • 2 plum tomatoes
  • 2 (6-inch) corn tortillas
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • Cooking spray
  • 1/2 cup chopped onion
  • 1 soft black plantain, cut into 1/4-inch slices
  • 1/4 cup sliced almonds
  • 4 garlic cloves, chopped
  • 1 tablespoon unsweetened cocoa
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 1/4 cups water, divided
  • 2 ounces dark chocolate, chopped
  • 1 tablespoon fresh lime juice
  • 3/4 teaspoon salt

Nutrition Information

  • calories 80
  • caloriesfromfat 30 %
  • fat 2.7 g
  • satfat 1.1 g
  • monofat 0.7 g
  • polyfat 0.4 g
  • protein 1.9 g
  • carbohydrate 13.8 g
  • fiber 1.8 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 219 mg
  • calcium 23 mg

How to Make It

  1. Heat a large nonstick skillet over medium-high heat. Add ancho, mulato, and pasilla chiles; cook 1 minute on each side. Place chiles in a medium bowl; cover with hot water. Let stand at room temperature 30 minutes; drain.

  2. While chiles soak in hot water, place tomatoes in pan, and cook 6 minutes, browning on all sides. Remove from pan. Add tortillas to pan, and cook 1 1/2 minutes on each side or until browned. Place drained chiles, tomatoes, tortillas, and broth in a blender; process until smooth.

  3. Heat pan over medium-high heat. Coat the pan with cooking spray. Add chopped onion, and sauté for 3 minutes. Add plantain, and sauté for 3 minutes or until browned. Add almonds and garlic; sauté for 1 minute. Stir in unsweetened cocoa, cumin, cinnamon, and cloves; sauté 15 seconds. Place onion mixture and 1/4 cup water in blender with chile mixture; process until smooth.

  4. Place chile mixture, 1 cup water, and chocolate in pan; cook over medium heat, partially covered, 18 minutes, stirring occasionally. Remove from heat. Stir in lime juice and salt.

  5. Wine note: The complex flavors of moles are a big challenge when it comes to wine. One style I like is fruity but dry rieslings. These have crisp acidity to counterbalance a mole's intense flavor, plus a touch of fruitiness that plays perfectly off the chiles. A great example: Chateau Ste. Michelle Riesling Cold Creek Vineyard 2003 from Washington's Columbia Valley ($17). -Karen MacNeil