Homemade Mole Sauce Recipe

Name: Homemade Mole Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 chili pepper poblano, dried, seeded, cut open in half; 1 spring onion; 1 tomato small; 1 1/4 cups chicken stock; 1 teaspoon sesame seeds; 10 almonds; 10 raisins; 1/4 roll bread; 1 tablespoon vegetable oil; salt as desired

Servings: persons

5 chili pepper poblano, dried, seeded, cut open in half
1 spring onion
1 tomato small
1 1/4 cups chicken stock
1 teaspoon sesame seeds
10 almonds
10 raisins
1/4 roll bread
1 tablespoon vegetable oil
salt as desired

1
Toast the poblano peppers using a frying pan on high until they brown.
2
Remove the poblano peppers from the frying pan and put them in a medium bowl with hot water until they soften.
3
Roast the spring onion and tomato using a griddle on high for 5 minutes.
4
Strain the poblano peppers and mix them with the spring onion, tomato, sesame seeds, almonds, raisins, bread roll, and 150 milliliters chicken stock using a food processor/blender.
5
Heat the vegetable oil in a skillet on low flame.
6
Pour the blended sauce in the skillet using a strainer, and let it cook at low until the sauce thickens. If it's too thick, add the remaining chicken stock.
7
Serve with chicken breasts or rice. You can also store the Mole Sauce in a sealed container for up to 1 month in the freezer.

1665

kcal

Calories

132

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 chili pepper poblano, dried, seeded, cut open in half, 1 spring onion, 1 tomato small, 1 1/4 cups chicken stock, and more.

Yes, Homemade Mole Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Homemade Mole Sauce

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