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Mexican Mole

Ingredients (Servings: 4-6)

1 cup Mexican Mole + ½ cup warm water to form a paste
3 medium tomatillos, roasted until blistered
3 Tbsp. prunes, pitted and chopped
2 Tbsp. butter or oil
1 ½- 2 lbs. Chicken, cubed (portobello mushrooms or tempeh for vegan version)
2 cups chicken or vegetable broth
Garnish: Toasted Sesame Seeds

Steps

In a blender combine mole paste, tomatillos, and prunes. Pulse until blended. Set aside.
Heat a 4-quart Dutch oven or pan over medium-high heat and add butter or oil.
Brown chicken or mushrooms.
Add broth and mole paste. Simmer, covered for 15-20 minutes.
Remove cover and simmer an additional 15-20 minutes until sauce thickens and chicken or mushrooms are thoroughly saturated with sauce and tender.
Serve with: Spanish rice, beans, and tortillas.
Garnish with: Toasted Sesame Seeds

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Mexican Mole

Mexican Mole

from $8.40

Unit price: per

from $8.40

Unit price: per

Sesame Seeds, Toasted

ToastedSesame Seeds

from $6.15

Unit price: per

from $6.15

Unit price: per

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