Mole (pronounced mol-ay) is a generic term for a sauce used in Mexican cuisine. There are many variations, but a common theme seems to be the use of chili peppers. Different mole variations involve different combinations of seasonings and ingredients - chocolate even shows up once in a while. Traditionally, the spices and peppers are roasted together and ground into a fine powder or paste, then added to water or broth and simmered until it is thick and rich. The resulting sauce is then served over meats, such as turkey, chicken, or pork. It can also be used in the preparation of dishes such as enchiladas.
The recipe below is a "quick and dirty" mole, not at all traditional. It contains cocoa powder and cinnamon, as well as other seasonings, to create a complex and rich flavor. It is quick to put together (15 minutes at the most) and well loved by everyone around here. I let it cook on low for a few hours in the crock pot, then shred the meat thoroughly, remove bones as necessary, add back into the crock pot, mix with the sauce, and let it cook a little longer. This could also be prepared in a Dutch oven. The key is in the long simmering time. Enjoy. Ingredients: 1 onion, chopped 2 cloves garlic, minced 3 Tbsp unsweetened cocoa powder 1 Tbsp chili powder OR sweet paprika 2 tsp ground cumin 1/2 tsp cinnamon 1 tsp salt ~ 28 ounces of tomato products - can be sauce/puree, crushed, diced, or a combination 1/2 cup water or chicken broth 1/2 cup or can of chopped green chilis (make sure they're not spicy if you have kids) ~1 1/2 pounds chicken parts, whatever parts you prefer, on or off the bone 1. Add the onion, garlic, cocoa powder, chili powder, cumin, cinnamon, and salt to the crock pot. Stir together. 2. Add tomatoes and water/broth to the crock pot. Combine well. 3. Add chicken pieces and green chilis. Stir together so chicken is well-coated in sauce. 4. Cover. Set on low. Cook for 6-8 hours, shredding and/or removing from bone near the end of cooking time. Add meat back in to sauce, set to warm, and leave until ready to eat. Serve with steamed rice, cultured sour cream or yogurt, and fresh cilantro to garnish, if you're lucky enough to have some. Great with a nice green salad on the side. For strict primal adherents, skip the rice and eat in a bowl like a stew. Or serve it over cauliflower or other cooked vegetables.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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