Options

Format:
Include:
PRINT
See more
Mole Poblano

Mole Poblano

If needed, add more water during the final 18 minutes of cooking to achieve the desired consistency.

This recipe goes with Shrimp with Mole Poblano

Cooking Light JANUARY 2005

  • Yield: 4 cups (serving size: 1/3 cup)

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

Preparation

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.

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.

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.

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.

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

Nutritional Information

Amount per serving
  • Calories: 80
  • Calories from fat: 30%
  • Fat: 2.7g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.9g
  • Carbohydrate: 13.8g
  • Fiber: 1.8g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 219mg
  • Calcium: 23mg
advertisement

Go to full version of

Mole Poblano recipe

advertisement