Mole Poblano

Name: Mole Poblano
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 59 milliliters sliced almonds; 2 ancho chiles, seeded; 2 mulato chiles, seeded; 2 6-inchs (6-inch) corn tortillas; 57 grams dark chocolate, chopped; 397 grams fat-free, less-sodium chicken broth; 4 garlic cloves, chopped; 0 teaspoons ground cinnamon; 0 teaspoons ground cloves; 0 teaspoons ground cumin; 1 Tbsp fresh lime juice; 118 milliliters chopped onion; 1 pasilla chile, seeded; 1 soft black plantain, cut into 1/4-inch slices; 2 plum tomatoes; 1 teaspoons salt; 1 Tbsp unsweetened cocoa; 296 milliliters water, divided

Mole Poblano might be just the sauce you are searching for. This recipe makes 12 servings with 106 calories, 3g of protein, and 4g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have cocoa, ancho chiles, salt, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat a large nonstick skillet over medium-high heat.

Equipment you will use

Frying Pan

Add ancho, mulato, and pasilla chiles; cook 1 minute on each side.

Ingredients you will need

Chili Pepper

Place chiles in a medium bowl; cover with hot water.

Ingredients you will need

Chili Pepper

Water

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Bowl

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.

Ingredients you will need

Tomato

Chili Pepper

Water

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Frying Pan

Remove from pan.

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Frying Pan

Add tortillas to pan, and cook 1 1/2 minutes on each side or until browned.

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Tortilla

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Frying Pan

Place drained chiles, tomatoes, tortillas, and broth in a blender; process until smooth.

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Tortilla

Tomato

Chili Pepper

Broth

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Blender

Heat pan over medium-high heat. Coat the pan with cooking spray.

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Cooking Spray

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Frying Pan

Add chopped onion, and saut for 3 minutes.

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Onion

Add plantain, and saut for 3 minutes or until browned.

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Plantain

Add almonds and garlic; saut for 1 minute. Stir in unsweetened cocoa, cumin, cinnamon, and cloves; saut 15 seconds.

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Unsweetened Cocoa Powder

Cinnamon

Almonds

Clove

Garlic

Cumin

Place onion mixture and 1/4 cup water in blender with chile mixture; process until smooth.

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Chili Pepper

Onion

Water

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Blender

Place chile mixture, 1 cup water, and chocolate in pan; cook over medium heat, partially covered, 18 minutes, stirring occasionally.

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Chocolate

Chili Pepper

Water

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Frying Pan

Remove from heat. Stir in lime juice and salt.

Ingredients you will need

Lime Juice

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

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Riesling