My Favorite Mole Recipe

Name: My Favorite Mole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 dried ancho chili peppers; 1 teaspoon fresh thyme leave; 4 cups chicken stock; 2 garlic cloves; 12 cinnnamon stick; ½ teaspoon salt; ½ teaspoon pepper; ¼ cup raisins; ¼ cup almonds; 1 tablespoon sesame seeds; ¼ teaspoon marjoram; ¼ teaspoon allspice; ¼ teaspoon clove; 1 tablespoon oregano; ¼ teaspoon cumin; 2 slices mexican chocolate

Servings: persons

4 dried ancho chili peppers
1 teaspoon fresh thyme leave
4 cups chicken stock
2 garlic cloves
12 cinnnamon stick
½ teaspoon salt
½ teaspoon pepper
¼ cup raisins
¼ cup almonds
1 tablespoon sesame seeds
¼ teaspoon marjoram
¼ teaspoon allspice
¼ teaspoon clove
1 tablespoon oregano
¼ teaspoon cumin
2 slices mexican chocolate

1
Stem and seed ancho chili peppers.
2
in a saucepan combine chicken stock, chili peppers, garlic, thyme, cinnamon, raisins salt and pepper.
3
simmer for 20 minutes and let cool slightly.
4
In a skillet combine almonds, sesame seeds, marjoram, allspice, cloves, oregano, cumin and toast slightly.
5
In a blender combine the dry ingredents into the chili chicken stock mixture.
6
Blend until smooth and add in chocolate until well blended.

669

kcal

Calories

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 16 ingredients. The key ingredients include: 4 dried ancho chili peppers, 1 teaspoon fresh thyme leave, 4 cups chicken stock, 2 garlic cloves, and more.

Yes, My Favorite Mole 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.

My Favorite Mole

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